I have been on a big kick lately with recipes that have this cream cheese/powdered sugar mixture lately. It’s just so good I could eat it with anything! It’s even good by itself with some fresh fruit (strawberries is my favorite). I ran across this recipe over a few weeks ago and instantly knew it would be a hit….it has this cream cheese/sugar mixture I love so much! Plus, it’s a cinch to make!
Oreo Cookie Cupcakes
22 oreo cookies, 15 whole and 6 coarsely chopped
1/2 cup of sugar
2 large eggs room temperature lightly beaten
1/2 cup sour cream
1 pound cream cheese (which equals 2 packages of cream cheese)
1 tsp of pure vanilla extract.
Preheat the oven to 275˚F. Line a standard muffin tin with paper liners.
Place one whole cookie in each paper lining.
In a large mixing bowl, beat the cream cheese on medium high speed until smooth. Gradually add in the sugar, mix until very well combine. Beat in the vanilla. Drizzle in the eggs, a bit at the time, beating to combine and scrapping down the sides of the bowl as need it. Beat in sour cream.
Stir in the chopped cookies by hand.
Divide the batter between the cookie filled cups, filling each almost to the top. I had some left over, and I made to more in my ramekins. bake for about 22 minutes or until filling is set.
Transfer to wire rack to cool completely. Refrigerate in tins for at least 4 hours.