Description
A chocolate cheesecake cupcake with a Mint Oreo on the bottom, a cheesecake filling and a Mint Oreo frosting.
Ingredients
- 1 box (15oz) Chocolate Cupcake mix
- Ingredients listed on the box (egg, oil, water)
For the cream cheese filling
- 1 pk (8oz) Cream cheese (softened)
- 1 Large Eggs
- 1/3 C Sugar
- 1/2 tsp Mint extract
- 1/2 C Mint chocolate chips
For the frosting
- 3 Sticks Unsalted butter (softened)
- 4 C Powdered sugar
- 1 ½ tsp Pure vanilla extract
- 2 tbsp Heavy whipped cream
- 2 C Mint Oreo crumbs
Instructions
- Preheat oven to 350° F.
- Line cupcake pan cupcake liners. Drop a full Oreo in the bottom of each liner.
- Mix cake mix with required ingredients listed on the back of the box. Spoon cupcake batter into liners. Fill your lined cupcake pan 2/3 full.
- To soften cream cheese, microwave for 20 seconds, flip it over and microwave another 20 seconds.
- Mix together softened cream cheese, sugar, egg and mint extract and beat until smooth. Fold in chocolate chips.
- To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner. The original recipe calls for 1 tsp of the cream cheese mix per cupcake. You will have some leftover.
- Bake at 350° for 18-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack.
For the frosting
- Use a food processor to grind Oreos into crumbs. Set aside.
- Allow butter to soften for about 30 minutes.
- Beat butter on medium-high speed until soft and smooth.
- Add powdered sugar one cup at a time and beat on medium-low speed, frosting will become thick. Add mint extract and heavy cream and increase speed to medium-high. Whip for a couple minutes until fluffy.
- Reduce speed and add Oreo crumbs, mix until incorporated.
- Category: Dessert
- Method: Oven
- Cuisine: American