Oreo Cream Cheese Cupcakes

This post is brought to you by ridiculously delicious baked goods. And the fact that I am running out of new things to post. I've pretty much taken a photo of most every seemingly interesting outfit that I can wear in these temperatures... so I'm stuck in weather-limbo until spring really hits and I can wear what I want to wear and not what the weather calls for instead. But yes, baked goods! Oreo cream cheese cupcakes!

These are indeed as delicious as they look! And so super simple to make too! I used this recipe here, but there are literally dozens of oreo cupcake recipes out there, so if this one isn't your favourite, try another. Anywho, I had the brainwave of taking photos while baking these, to give you a sort of step-by-step. Here we go!

Ingredients: - 18 whole Oreo Cookies and 6 roughly chopped Oreo Cookies
                     - 1/2 a cup of sugar
                     -  2 large room temperature eggs, lightly beaten
                     - 1/2 a cup of sour cream
                     -  1 pound cream cheese (I know it seems like a lot, but it's worth it!)
                     -  1 teaspoon of pure vanilla extract (the real stuff makes a difference)
                     -  A pinch of salt

Step 1: Place cupcake liners in your muffin tins (I used one 12 cup and one 6 cup tin, medium cup size) and then place One Oreo Cookie in the bottom of each cupcake liner.

Step 2: In a large bowl, beat the cream cheese until smooth. I highly recommend you let your cream cheese hang out somewhere warm ahead of time, to make this an easier task.

Step 3: Once the cream cheese is smooth, gradually add in your sugar, and then beat in the vanilla extract.

Pictured here is the cream cheese combined with sugar...

Because I forgot I was supposed to be taking a photo at each step!

Vanilla extract!

Step 4: Drizzle in the beaten eggs, a little bit at a time. Make sure to scrape down the sides so everything is well combined!

So I didn't drizzle... but it worked out fine!

Step 5: Beat in the sour cream and add your pinch of salt!

Step 6: Stir in chopped cookies by hand. The ol' fashion way!

Step 7: Pour your batter into the cupcake cups, nearly to the top. These won't rise like most cupcakes, so don't worry about expanding cupcakes overflowing.

Step 8: Bake at 275˚F for about 20-25 minutes or until firm to the touch.

Step 9: Transfer to a wire cooling rack - but keep in tins - and once cool, place in fridge to set for at least 4 hours. (I left mine in overnight)

And voilà! Oreo cream cheese cupcakes! They're like tiny little single-serving sized cheesecakes in a cup. I do recommend eating them with a fork and in a plate, with a napkin handy.

I hope you enjoyed my photo-by-photo recipe post Cheers!