Peanut Butter Oreo Cheesecake Cupcakes

...or as I like to call them...Mmmmm!

Our annual first Penn State football game/fantasy football draft party is always a call for celebration. If you've been reading this for a while, then you may remember last year's failed attempt at party snacks. Well, I'm pleased to report that this year's dessert went over much better!

A wonderful friend of ours got us Martha Stewart's Cupcakes cookbook as a wedding present. And while I've been reading it at night before bed (hey, you have your fairy tales and I have mine), I had yet to make anything from the book. Determined to make up for last year, I decided that I would make the Cookies and Cream Cheesecake Cupcakes.

I had all intentions of following the recipe exactly, that is, until this happened:

Wait, what does that say?

OMPB!

For reals? Peanut butter oreos?

Yes, my friends. The legend is true. 

How'd that bite get there?

Once I discovered that they make peanut butter Oreos, I knew I had a new mission... Peanut Butter Cookies and Cream Cheesecake Cupcakes.

So aside from the peanut butter, cream cheese, and oreos, what is it makes these cupcakes so amazing?

What's that in the bottom?

Is it?

OMPB, it is!

A full Oreo at the bottom of the cupcake!

Sweet, soft cheesecake on top and a delicious cream-filled cookie at bottom.

So how do you make these?

The Recipe

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
1.5 pounds cream cheese, room temperature
3/4 cup creamy peanut butter

1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Then eat!

and enjoy some more!