Mini Oreo Cupcakes Recipes
MINI OREO CHEESECAKE CUPCAKES
These mini Oreo Cheesecake Cupcakes are creamy and delicious with a hidden Oreo on the bottom. They're easy to make with just 6 ingredients for parties, holidays and birthday celebrations.
Provided by Cindy
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Line a standard 12-cup muffin pan with paper cups.
- Place one Oreo cookie into each paper cup.
- In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition.
- Stir in chopped cookies by hand.
- Spoon batter into muffin pan, filling each to almost the top.
- Divide batter evenly among cookie-lined cups, filling each almost to the top.
- Place in the lower third of the oven and bake for 25-30 minutes until firm in the middle.
- Remove from oven and transfer to cooling racks. Serve and enjoy!
Nutrition Facts : Calories 261 kcal, Carbohydrate 23 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 75 mg, Sodium 282 mg, Fiber 0.5 g, Sugar 17 g, UnsaturatedFat 3 g, ServingSize 1 serving
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO MINI PHILLY CHEESECAKES
Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 4h30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
- Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
- Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24 g, Cholesterol 78 mg, Fat 18.4 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 9.7 g, Sodium 253 mg, Sugar 16.9 g
MINI OREO SURPRISE CUPCAKES
We love cupcakes - and surprises. Each of these chocolate cupcakes comes with a hidden cookie surprise. But, shh... you didn't hear it from us.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 52m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until blended.
- Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 teaspoon cream cheese mixture and 1 cookie; cover with remaining cake batter.
- Bake 19 to 22 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
- Frost with whipped topping. Top with remaining cookies.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 17.6 g, Cholesterol 18 mg, Fat 8.8 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 177.2 mg, Sugar 10.2 g
MINI CHOCOLATE CHEESECAKES
These Mini Chocolate Cheesecakes are smooth, creamy and made with an Oreo cookie crumb crust, chocolate ganache topping and chocolate whipped cream! A classic little treat with plenty of chocolate!
Provided by Life Love and Sugar
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
- . Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
- . Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- . Reduce oven to 300°F (148°C). 5.
- In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6.
- Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
- Stir in the melted chocolate. 9.
- Add the filling to each cheesecake cup until cups are mostly full. 10
- Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. 11
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When the cheesecakes are cool, remove from the pan. 12
- Add the chocolate chips for the ganache to a small bowl. Heat the heavy whipping cream just until it begins to boil. 13
- Pour the cream over the chocolate chips and then whisk until melted and smooth. 14
- Add a little chocolate ganache to the top of each cheesecake. 15
- To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla to a large mixer bowl and whip on high speed until stiff peaks form. 16
- Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. 17
- Refrigerate cheesecakes until ready to serve. Cheesecakes are best when stored well covered and consumed with 3-4 days.
Nutrition Facts : ServingSize 1 Mini Cheesecake, Calories 281 calories, Sugar 21.1 g, Sodium 145.5 mg, Fat 18 g, SaturatedFat 8.4 g, TransFat 0.2 g, Carbohydrate 26.6 g, Fiber 1.9 g, Protein 5.2 g, Cholesterol 60.8 mg
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- Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
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