Prepare to embark on a mouthwatering journey that will transform your dessert game forever! These Fudge Swirled Oreo Bottom Cheesecake Cupcakes are not just a treat – they're a decadent experience that combines the creamy richness of cheesecake, the irresistible crunch of Oreo cookies, and the sinful swirl of chocolate fudge. Imagine biting into a cupcake where each layer promises a burst of incredible flavor that will make your taste buds dance with pure delight. Whether you're looking to impress guests or simply treat yourself to something extraordinary, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 package Oreo cookies
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fudge sauce
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Place one whole Oreo cookie at the bottom of each cupcake liner, creating the base of each cupcake.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add granulated sugar to the cream cheese, mixing until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract until combined.
- Carefully pour the cheesecake batter over the Oreo cookie base in each cupcake liner, filling each about 3/4 full.
- Drizzle fudge sauce in a swirling pattern over the top of each cheesecake cupcake batter.
- Use a toothpick or thin knife to create additional swirl patterns, mixing the fudge sauce slightly into the cheesecake batter.
- Optional: Sprinkle chocolate chips on top of each cupcake for extra texture and flavor.
- Bake in the preheated oven for 22-25 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from oven and let cool in the muffin tin for 15 minutes at room temperature.
- Carefully transfer cupcakes to a wire rack and refrigerate for at least 2 hours before serving to allow them to set completely.
- Before serving, you can garnish with additional crushed Oreo cookies or a drizzle of extra fudge sauce if desired.
Tips
- Ensure your cream cheese is completely softened at room temperature to achieve a smooth, lump-free batter.
- Don't overmix the cheesecake batter – this can lead to cracking and a dense texture.
- Use room temperature eggs to help them incorporate more evenly into the mixture.
- For the most beautiful fudge swirls, use a toothpick or thin knife and create gentle, deliberate movements.
- Always use fresh, high-quality ingredients for the best flavor.
- Allow the cupcakes to cool gradually to prevent sudden temperature changes that can cause cracking.
- Refrigerate for at least 2 hours before serving to ensure the perfect cheesecake consistency.
- For an extra touch, consider using a piping bag to create more intricate fudge swirls.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Let the cupcakes sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
