For as long as I can remember, I have never liked Oreos. They get stuck in my teeth, they have a weird chalky feeling in my mouth, and they are just too sweet. Then, I got pregnant, and all those feeling disappeared. Suddenly I loved chocolate (wasn’t a big fan before), and wanted to eat anything sweet I could get my hands on! It wasn’t until late in my pregnancy I had something Oreo flavored, and I loved it. Flash forward 3 years later, and I don’t really eat Oreos anymore…but, when I saw a recipe for an Oreo Cheesecake Cupcake, I knew I had to make it! First off I love cheesecake, and it seemed like a delicious mix.
So I whipped up these Cookies and Cream Cheesecake Cupcakes and didn’t look back. I always thought it was hard to make cheesecake (it’s not!), so I have never tried it, but boy was I wrong (and totally missing out!). This recipe made about 35 cupcakes for me, but it would depend on how high you fill the wrapper. I just used a standard muffin tin, which allowed a whole Oreo to fit at the bottom. I loved how you could see the Oreo through the bottom of the wrapper too! I had to give a ton of these away, or else I would have eaten them all! Everyone raved about them (even my husband who generally doesn’t like cheesecake!), so I hope you like them as much as we did!
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Recipe from Martha Stewart’s Cupcakes