Oreo Cheesecake Cupcakes.
250 gms cream cheese, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
24 Oreo cookies
8-12 additional cookies, chopped
Mix cream cheese, sugar and vanilla extract until well blended. Add eggs, one at a time, and mix well. Stir in chopped cookies. Line cupcake pan with wrappers. Place an Oreo cookie at the bottom of each wrapper. Spoon cream cheese mixture on top of the cookie. Bake at 350 F for 15-20 minutes. Refrigerate at least one hour for cupcake to set. Garnish with melted chocolate or whipped cream if desired.
2 cups all-purpose flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 cup brown sugar
1 teaspoon vanilla extract
2/3 cup vegetable oil
1/2 cup milk
1 cup chocolate chunks
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon cornstarch dissolved in 1 teaspoon water.
Heat the oven to 350°F. Grease and flour the cupcake trays
In a large bowl add the eggs, oil, milk, vanilla, sugar and whisk well until well combined and fluffy. Gradually add the cocoa, flour, baking powder and beat well until well combined.
Finally fold in half of the chocolate chunks and spoon the mixture into the cup cake molds.
Place tins in the oven for 10 minutes. After 10 minutes, remove cupcakes from the oven – but don’t shut oven off – and distribute the other half of the chocolate chunks on top of each muffin. Place the cupcakes back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
Remove from oven and let cool completely.
For the syrup. Add all ingredients to small saucepan. Bring to a boil, stirring frequently. Boil for about 3 minutes.
Drizzle chocolate sauce just before serving.