I am a big fan of many of  Queen Martha’s recipies, and this one is definitely a winner.  My husband loves anything that has “Cookies & Cream” in the title, so I decided to give this recipe a try.  This recipe can be found in Martha Stewarts cookbook , Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat.

Please dont make these cupcakes if you are pressed for time because they MUST be refrigerated for at least 4 hours…. If you have time to plan ahead, I highly recommend letting these sit in the fridge overnight.


Oreo Suprise at the bottom of every cupcake!

Fresh from the oven


42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

 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.


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pics courtsey of 52 cupcakes