Soft, rich red velvet cupcakes topped with a thick layer of creamy vanilla cheesecake AND Oreo(!) cookies on the bottom. These cupcakes will take your cupcake-experience to a whole other level. The size of these cakes makes them perfect for high tea.
Cupcakes, oreos, red velvet cake AND cheesecake are foods you’ll definitely find in my top 10 of yummy addicting sweet food. Cupcakes are basically just mini cakes, but anything mini is awesome. As for the oreos, need I explain? One of the best processed cookies 😛 Red velvet cake is a great mix of vanilla and chocolate. When you combine it with a soft textured cake recipe: winner. Finally, the cheesecake. OMG, I’m a sucker for cheesecake. How about you? Creamy, sweet, tangy.. Did I mention creamy? ♥_♥ Drooling as I type. SO GOOD. And today, I’m sharing a recipe with all 4 in one! All four?! Yup, it’s possible. Don’t pass out. These Red Velvet and Oreo Cheesecake Cupcakes are freakin’ delicious!
To make these cupcakes you need 1) a red velvet batter, 2) a cheesecake batter and 3) oreo cookies (yumm!). The red velvet batter is made from just a couple of simple ingredients. I based it on my recipe for Red Velvet Cupcakes for Two. Super simple and delicious. The cheesecake batter is the same: easy and delicious. Usually, cheesecake has lemon zest too, but as I didn’t have any on hand I omitted this and it still tasted delicious. Feel free to add lemon zest though 🙂 Adds some extra zinggg to the cupcakes.
To assemble the cupcakes, put the oreo cookies in the cupcakes liners first. Then, add 1 leveled tablespoon of red velvet batter on top. You don’t want to add too much red velvet batter, because as the red velvet leavens during baking, it can stain the cheesecake, which dilutes the cheesecake flavor. Once you’ve filled all the cups with red velvet, drop about 1,5 tablespoons of cheesecake on top. You’ll want as thick as possible layer of cheesecake on top, without overflowing the cupcake liners.
Bake the cupcakes about 25-30 minutes at 160 C. Make sure you don’t overbake these, because you’ll want soft red velvet and smooth, creamy cheesecake. Decorate the cupcakes with some more oreo cookies just before serving. You’ll want to decorate just before serving, because oreo’s will turn soggy if you stick them in the cupcakes too soon. Not good. Make sure you have plenty cupcakes, because all your guests will love these! Undisputed. 😉
What would you combine with cheesecake (cupcakes)?
- 200 g cream cheese, room temperature
- 105 g sugar
- ½ tsp corn starch
- ½ tsp vanilla extract
- 1 egg (L)
- 160 g cake flour, sifted
- 1 Tbsp cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 110 mL milk
- 1 Tbsp white vinegar
- 60 g unsalted butter, room temperature
- 150 g granulated sugar
- 1 egg (L)
- 1 tsp vanilla extract
- red food coloring
- 18 Oreo's (plus extra for decorating)
- Preheat the oven to 160 C. Line a muffin pan with cupcake liners and place an oreo cookie in each liner.
- In a mixing bowl, mix the cream cheese and sugar until creamy.
- Add corn starch and vanilla extract. Mix until smooth.
- Mix in the egg until just incorporated. Set aside.
- In a bowl, mix the cake flour, baking powder, baking soda, cocoa powder and salt. Set aside.
- In a cup, mix the milk and vinegar. Set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until completely incorporated.
- Alternately fold in the flour and milk mixture until a smooth batter is formed.
- Drop 1 leveled tablespoon of red velvet batter on top of each oreo and smooth the batter out.
- Add 1,5-2 tablespoons of cheesecake batter on top of the red velvet batter. Smooth it out.
- Bake the cupcakes 25-30 minutes at 160 C or until a cake tester comes out clean.
- Decorate the cupcakes as desired and serve.