Oreo cookie cupcakes

Ingredients

• 22 oreo cookies, 15 left whole and 6 coarsely chopped
• 1/2 cup of sugar
• 2 large eggs room temperature lightly beaten
• 1/2 cup sour cream
• 1 pound cream cheese
• 1 teaspoon of pure vanilla extract.
• pinch salt

Preparation

• Preheat the oven to 275?F. Line a standard muffin tin with paper liners.Place one whole cookie in each paper lining.
• In a large mixing bowl, beat the cream cheese on medium high speed until smooth. Gradually add in the sugar, mix until very well combine.
• Beat in the vanilla. Drizzle in the eggs, a bit at the time, beating to combine and scrapping down the sides of the bowl as need it.
• Beat in sour cream and salt. Stir in the chopped cookies by hand.
• Divide the batter between the cookie filled cups, filling each almost to the top.
• Bake for about 22 minutes or until filling is set.
• Transfer to wire rack to cool completely. Refrigerate in tins for at least 4 hours.

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