Now let's get started. Here are the ingredients:
- 21 Oreos, 15 left whole and 6 coarsely chopped
- 1 pound of cream cheese, room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup sour cream
- Pinch of salt
The original recipe I found for this made 30 cupcakes, but I have halved the recipe so this will only make 15.
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. (As a semi-experienced baker, I added some Crisco cooking spray to my liners before adding the Oreos. The cupcake will come out easily which means you get every crumb of cupcakey goodness.) Before you start mixing, make sure you have already beaten your eggs.
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.
*Final product picture was taken from this website*