Cookies & Cream Cupcakes

To make up for being gone over the weekend I bring you the most delicious cupcakes you will ever have. Well, they are the most delicious cupcakes if you are into Oreos and cheesecake. These cupcakes are incredibly addictive, which proves to be problematic because they are so incredibly easy to make. Needless to say, the cupcakes were a hit and I'll confess to eating 3 of them for dessert. I quartered the recipe and got 12 cupcakes.

Cookies and Cream Cupcakes
Source: Martha Stewart's Cupcakes

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 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.

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.

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.

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.