When I was on a recent Costco adventure, I was browsing the book aisle and came across Martha Stewart's Cupcakes. I had been considering this book for a while, but I knew I was in love once I had to wipe the drool from my chin. I read it all the way home (don't worry, I wasn't driving) and planned to make cupcakes right away. Is it any surprise the first recipe I wanted to try has Oreos as a headliner? Obviously, I immediately went out and bought a pack of Oreos. After I finished eating the pack, I scolded myself and ran out to buy another one for this recipe. Needless to say, it was well worth
adding an extra notch to my belt buying the extra pack for this recipe.
yields 30 cupcakes
1 package of cream-filled sandwich cookies, such as Oreos
2 pounds (32 oz.) cream cheese, room temperature
1 cup granulated sugar
1 tsp. vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. Coarsely chop the remaining cookies and set aside.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Source: adapted from Martha Stewart's Cupcakes