|I made these for my Uncles birthday. He likes dominos....hence the theme for these cupcakes.|
(Another reason for making these is that I still had Cadbury Mini Eggs leftover from Easter - which makes going sugar free REALLY hard....So I figured this was a good way to use them up so I could avoid the temptation altogether...)
Oreo Cadbury Mini Egg Cheesecake Cupcakes
Makes 24 cheesecake cupcakes
1 package of Double Stuffed Oreos, cookies and cream separated
6 tbsp butter, melted to liquid (but not smoking hot)
16 ounces cream cheese, room temperature
1/2 cup of sugar
2 tsp vanilla extract
1 tsp almond extract
2 tbsp fat free evaporated milk
8 ounces Cadbury Mini Eggs
5 oz cream cheese (room temperature)
1/4 cup butter
The cream that you dug out from the middle of the Oreo’s
1 tsp almond extract
1 tsp vanilla extract
3 cups powdered sugar (more may be required if you need stiffer icing)
(1) Preheat the oven to 325 degrees
(2) Line cupcake baking sheet with cupcake holders
(3) Take the cookie part of the separated Oreo cookies and crush them
-this can be done with a rolling pin, or food processor (I used a food processor – easy peasy)
(4) Using a spatula, combine the Oreo crumbs and butter
(5) Press 1 tablespoon of the Oreo mixture into the bottom of a each cupcake holder
(6) Bake at 325 degrees for 8-10 minutes.
-bake until it sets
(7) Remove from oven, set aside and let cool
(1) Crush Cadbury Mini Eggs
-This can be done with a rolling pin or food processor or mortar and pestle
(2) With an electric mixer on medium speed, combine cream cheese and sugar until smooth
(3) Add eggs, vanilla & almond extract and evaporated milk. Mix until combined.
(4) Add crushed Cadbury Mini Eggs, mix until combined
(5) Pour batter into cupcake holders on top of the cooled Oreo crust.
-I usually just eyeball the ‘dividing evenly’ part of this….
(6) Bake at 325 degrees for 45 minutes
|Ready to bake!|
(7) Turn the oven off. Leave pan in the oven for 5-10 minutes more.
(8) Let the cheesecake cupcakes cool to room temperature before putting them in the refrigerator.
-I put a pan of water into the oven when baking cheesecakes. This helps to add some humidity to the oven in an effort to stop some of the cracking that (inevitably) goes on when I bake cheesecakes. Sometimes it works, sometimes it doesn't. When it doesn't and there are cracks, I will usually either throw on some icing or fruit or just eat it as it, because in the end, it's still yummy cheesecake, cracks and all....
-Try to open the oven as little as possible - this will let some of the steam (humidity) escape.
(1) In an electric mixer on medium-high speed, beat cream cheese, butter and cream from the Oreos together until smooth
-the closer to room temperature these ingredients are the smoother the mixture will be
-if you are going to be icing these cupcakes with a tip, try to get the mixture as smooth as possible
(2) Mix in vanilla and almond extracts
(3) Turn the mixer to low (otherwise you'll have a big powder-y mess) and combine icing sugar