You are looking for idea recipes fudge swirled oreo bottom cheesecake cupcakes that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious fudge swirled oreo bottom cheesecake cupcakes should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of fudge swirled oreo bottom cheesecake cupcakes, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare fudge swirled oreo bottom cheesecake cupcakes good wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings required exist for make

1. Take 18 double stuff Oreos
2. Prepare 2 (8 oz) packets cream cheese
3. Prepare 1/2 cup sugar
4. Take 2 large eggs
5. Prepare 1/2 cup sour cream
6. Prepare 1/2 tsp vanilla extract
7. Use pinch salt
8. Prepare Hot fudge sauce (If do not want to make you can use Nutella)
9. Take 1/2 cup butter
10. Prepare 1/3 cup unsweetened cocoa powder
11. Take 2/3 cup milk chocolate chips
12. Prepare 2 cups sugar
13. Prepare 1 (12 oz) can evaporated milk
14. Use 1 tsp vanilla extract

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delicious twist on your standard cupcake. It's a fudge swirled mini cheesecake that sits on top of an Ore.

Instructions to make Fudge Swirled Oreo Bottom Cheesecake Cupcakes:

1. Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one.
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in vanilla, eggs, sour cream and salt. Beat until smooth. Put to side.
3. To make hot fudge sauce combine in a medium saucepan butter,cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
4. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
5. Remove from heat add vanilla. Pour mixture into a blender and blend the mixture for 2 minutes. Pour into a heat safe container to store. Worth making for the cupcakes!!!!!
6. Now add a tbsp of the cheesecake batter to each muffin cup. Place a tsp of the hot fudge next, then top off with cheesecake batter. Take a toothpick (I used a straw) and swirl the fudge into the cheesecake mix.
7. Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!
8. Done and ready to serve!

Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one. In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.

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