Oreo Cheesecake Cupcakes with Chocolate Cream Cheese Frosting

These might be my second favorite cupcakes ever. They are rich and creamy and chocolatey and actually kind of taste like cheesecake. As a bonus, they use a doctored cake mix that ends up tasting homemade. The secret is in adding more cocoa powder to a chocolate cake mix, and sour cream to make them ultra-moist. These are multi-step and take quite a while, but they aren't difficult.

 You can save some time by making the cupcakes and the filling a day ahead. (Store cupcakes in airtight container and store filling in the refrigerator).

Sour Cream Chocolate Cupcakes

Recipe from The Cake Doctor by: Anne Byrn

-1 pkg Devil's Food cake mix (without pudding)
-2 tbsp unsweetened cocoa powder
-1 cup sour cream
-1/2 cup vegetable oil
-1/2 cup water
-3 eggs
-1 tsp vanilla extract

Preheat your oven to 350 degrees and line cupcake tins with 18-20 paper liners.

Put all ingredients in a large mixing bowl and mix on low for 1 minute. Scrape down the sides, turn the speed up to medium and mix for 2 minutes.

Fill cupcake papers 3/4 full with batter, and bake 28-30 minutes or until done. Allow to cool 5 minutes, remove from tins, place on wire racks and cool to room temperature.

Since we are going to fill these babies, use a knife to cut out a cone shape (tip inside) in the middle of each cupcake. They don't have to be perfect.

Chocolate Mousse Filling

Recipe from Our Best Bites

-1 tsp unflavored gelatin (You can usually find Knox brand in the baking aisle)

-1 Tbsp cold water
-2 Tbsp boiling water (just heat it in a small bowl in your microwave)

-1/2 c. sugar

-1/4 c. unsweetened cocoa powder

-1 c. whipping cream

-1 tsp. vanilla

-About 10 roughly chopped Oreos, for sprinkling

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

When mousse is ready, spoon it into a piping bag or freezer ziploc. Cut off the tip and pipe mousse into each cupcake crevice, about half full. Add a nice sprinkling of chopped Oreo pieces (This step is important!) Fill each crevice the rest of the way with more mousse.

Chocolate Oreo Cream Cheese Frosting*

Adapted from Cupcake Project

-8 oz cream cheese, room temperature
-1/4 cup butter, room temperature
-4 cups sifted powdered sugar
-1/2 cup cocoa powder
-3/4 cup finely crushed Oreos (Use a food processor. I feel like 3/4 cup turned out to be about 8 Oreos. Or I could be totally making that up. Sometimes I have false memories.)
-20 mini Oreos or full-size Oreos for garnishing

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Pour in crushed Oreos and stir just until combined. Spoon into piping bag and pipe onto cupcakes. (To get a big dollop like mine just cut a very large hole for your tip.) Top with an Oreo for cuteness factor.



 *This is also a fantastic plain Chocolate Cream Cheese frosting.  Just omit the Oreos.