nutella & oreo cheesecake cupcakes
Nutella & oreo cheesecake cupcakes might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 18 servings with 360 calories, 4g of protein, and 26g of fat each. For 79 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 72 people were impressed by this recipe. This recipe from Greens And Chocolate requires vanillan extract, nutella, heavy cream, and unsalted butter. A few people really liked this American dish. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so super. If you like this recipe, take a look at these similar recipes: Cookies and Cream Cheesecake Cupcakes {akan Oreo Cheesecake Cupcakes}, No Bake Nutella Cheesecake with Oreo Cookie Crust, and Nutellan Oreo Cheesecake Deep Dish Cookie Pie.
Servings: 18
Ingredients:
16 oz cream cheese, at room temperature
2 eggs, at room temperature
1/4 cup heavy cream
1 1/2 cup heavy whipping cream
1/2 cup Nutella
16 Oreos
chopped Oreos and chopped hazelnuts, for topping
3 tbsp powdered sugar
1/2 cup sugar
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Equipment:
muffin liners
food processor
muffin tray
oven
hand mixer
bowl
pastry bag
Cooking instruction summary:
Preheat oven to 325 degrees F.Line 18 muffin tins with cupcake liners. Set aside.Finely chop 16 Oreos in food processor until they are fine crumbs.Add melted butter and pulse until well combined.Add heaping tablespoon to each liner and press down to form crusts.Bake in preheated oven for 5 minutes.In large bowl with electric mixer, beat cream cheese until fluffy, about 1 minute.Add eggs, one at a time, beating until well combined, scraping the edges if necessary.Add sugar and beat until well combined.Add heavy cream and vanilla and beat until well combined.Add Nutella and beat until well combined.Chop remaining 8 Oreos and fold into cheesecake mixture.Fill each cupcake liner to top.Bake in preheated oven for 22-26 minutes, until centers just loosely jiggle.Let cool in muffin pan for 30 minutes, then place in refrigerator to cool completely, about 2 hours.Once completely cooled, make the whipped cream.Place heavy whipping cream and powdered sugar in large bowl with electric mixer.Beat on high until stiff peaks form.Scoop into large plastic baggie (which is what I did) or pastry bag, and pipe frosting onto cupcakes. If you use plastic baggie, cue one edge off to pipe through.Top with chopped Oreos and hazelnuts.Enjoy!Store in refrigerator.
Step by step:
1. Preheat oven to 325 degrees F.Line 18 muffin tins with cupcake liners. Set aside.Finely chop 16 Oreos in food processor until they are fine crumbs.
2. Add melted butter and pulse until well combined.
3. Add heaping tablespoon to each liner and press down to form crusts.
4. Bake in preheated oven for 5 minutes.In large bowl with electric mixer, beat cream cheese until fluffy, about 1 minute.
5. Add eggs, one at a time, beating until well combined, scraping the edges if necessary.
6. Add sugar and beat until well combined.
7. Add heavy cream and vanilla and beat until well combined.
8. Add Nutella and beat until well combined.Chop remaining 8 Oreos and fold into cheesecake mixture.Fill each cupcake liner to top.
9. Bake in preheated oven for 22-26 minutes, until centers just loosely jiggle.
10. Let cool in muffin pan for 30 minutes, then place in refrigerator to cool completely, about 2 hours.Once completely cooled, make the whipped cream.
11. Place heavy whipping cream and powdered sugar in large bowl with electric mixer.Beat on high until stiff peaks form.Scoop into large plastic baggie (which is what I did) or pastry bag, and pipe frosting onto cupcakes. If you use plastic baggie, cue one edge off to pipe through.Top with chopped Oreos and hazelnuts.Enjoy!Store in refrigerator.
Nutrition Information:
covered percent of daily need
