Saturday, May 17, 2014

Nutella Cheesecake Cupcakes

This amazing Nutella Cheesecake Cupcakes are unbelievable. They have a moist and delicious Oreo crust, A creamy and dreamy filling with Nutella, cream cheese, vanilla and topped off with fresh whipped cream hazelnuts, chopped chocolate and chocolate sprinkles. Can it get any better, I am so glad I found this recipe, huge hit with everyone..

  • 12 Oreos, finely crushed ( Not Double Stuffed)
  • 1 1/2 Tbsp salted butter, melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz full fat cream cheese, well softened 
  • 2 large eggs
  • 1/4 cup whole milk 
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  • For the topping
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped, toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles, for garnish

  • 1.Preheat oven to 325 degrees. In a food processor or in a ziploc bag using a rolling pin, finely crush the Oreo cookies.  In a mixing bowl using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tablespoon to each cup . Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • 2.In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 - 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Best overnight. Top with with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  • 3.For the sweetened whipped cream:
  • 4.In a mixing bowl, using a mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator until ready to place on cheesecakes.

recipe from:

No comments: