Chocolate Mousse Oreo Cheesecake Cupcakes

image credit omgchocolatedesserts

Ingredients

For the Oreo Crust:

1. 18 whole Oreos-crushed into a fine crumbs
2. 1/4 cup unsalted butter- melted

For the cheesecake filling:

1. 16 oz cream cheese- softened to room temperature
2. 3/4 cup granulated sugar
3. 1/4 cup sour crème
4. 1 Tablespoon flour
5. 3 egg whites
6. 1 teaspoon vanilla extract

For the chocolate mousse:

1. 3 egg yolks
2. 6 Tablespoons powdered sugar
3. 1 2/3 cups heavy whipping cream
4. 5 oz semisweet baking chocolate-finely chopped
5. 4–5 Oreos crushed
6. 2–3 Tablespoons milk (or more if needed)
7. 16–18 mini Oreo cookies for garnish

Instructions

To make the crust:

1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
2. Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool.

Cheesecake filling:

1. In a large bowl beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream and beat on medium speed until combined. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
2. Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
2. Remove from heat and stir in chopped chocolate until it’s melted completely. Let it cool to room temperature stirring occasionally.
3. Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
4. Stir in crushed Oreos.
5. If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
6. Garnished with mini Oreos before serving.
7. Store in the fridge and bring to room temperature before serving.

For more detail omgchocolatedesserts

THE BEST LEMON BUTTERCREAM FROSTING

INGREDIENTS

1. 1 cup Butter - Softened (we used Salted Sweet Cream Butter)
2. 5 cups of Powdered Sugar
3. 1 tablespoon of Lemon Zest
4. 1/4 cup of freshly squeezed Lemon Juice
5. Wilton Color Right Food Coloring System - Yellow
6. Decorating Bags
7. Wilton 2D Decorating Tip
8. Mixer
9. Zester/Rasp

INSTRUCTIONS

1. In a mixer, add the butter and the lemon juice.
2. Cream together on low speed until they are completely combined.
3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
5. Continue to mix.
6. If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

adapter from twosisterscrafting

'Thick 'n Fudgy' Chocolate Explosion Cookies

Ingredients

1. 1 cup butter. softened
2. 1½ cups granulated sugar
3. 2 teaspoons vanilla extract
4. 2 eggs
5. 1/3 cup Hershey's Spreadable Chocolate
6. 2 1/2 cups all purpose flour
7. 2/3 cup cocoa powder
8. 1 teaspoon baking soda
9. ½ teaspoon salt
10. 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
11. 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
12. Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
7. Cover dough and place in fridge for 30 minutes or so.
8. Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
9. Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
11. If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
12. Snip small hole in tip, squeeze and drizzle back and forth on cookies.

adapted from thebakingchocolatess

Gluten-Free Pumpkin Chocolate Chip Muffins

Ingredients

1. 2 eggs
2. 1 cup sugar
3. 1 cup pure pumpkin puree
4. 3/4 cup coconut oil, melted
5. 1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)*
6. 1 teaspoon baking soda
7. 1 teaspoon baking powder
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon salt
10. 3/4 cup dairy-free chocolate chips (I used Nestle Simply Delicious Morsels)

Instructions

1. Preheat oven to 400°. Prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray with oil.
2. Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
3. Next you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
5. Fill the muffin cups 3/4 full with the batter.
6. Bake for 18 minutes. Check for doneness with a toothpick.
7. Place muffin pan on a wire rack to cool for 10 minutes before removing muffins. Place muffins on wire rack to completely cool.

For more detail mamashire

GLUTEN FREE, PALEO & KETO COOKIES 'N CREAM FAT BOMBS

INGREDIENTS

FOR THE 'OREO COOKIE' CRUMBS

1. 60 g almond flour
2. 11 g cocoa powder
3. 2-3 tablespoons Swerve confectioners or powdered xylitol*
4. 1/2 teaspoon instant coffee optional
5. pinch kosher salt
6. 2 tablespoons melted grass-fed butter or ghee/coconut oil

FOR THE VANILLA CREAM

1. 160 ml full fat coconut milk
2. 2-4 tablespoons xylitol erythritol, to taste*
3. pinch kosher salt
4. 160 ml heavy whipping cream or chilled coconut cream (see notes)
5. 2 teaspoons vanilla extract
6. METRIC - US Cups

INSTRUCTIONS

FOR THE 'OREO COOKIE' CRUMBS

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.

FOR THE VANILLA CREAM

1. Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely.
2. Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.
3. Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

For more detail gnom-gnom

5 Ingredient No Bake Chocolate Coconut Bars (Paleo, Vegan, Gluten Free, Dairy-Free, Refined Sugar-Free)

INGREDIENTS
Coconut Bars

1. 2 ½ cups unsweetened coconut, flakes or shreds or raw coconut chips
2. 2 tablespoons coconut oil, solid or melted
3. ¼ cup + 2 tablespoons coconut cream*
4. 3 tablespoons pure maple syrup

Chocolate Layer

1. ½ cup vegan chocolate chips or chopped paleo chocolate
2. ¼ cup coconut cream

INSTRUCTIONS

1. Line an 8-inch square baking pan with wax paper or parchment paper. Set aside for later.
2. Make the Coconut Bars: Add coconut flakes, coconut oil, coconut cream, and maple syrup to a blender or food processor. Blend until you get a wet and sticky mixture, with smaller, just slightly noticeable coconut pieces. Note: the bigger the pieces, the more crumbly the bars will be.
3. Pour coconut mixture into the prepared pan. Press down and smooth until you get a tightly packed layer. Set aside while preparing the chocolate layer.
4. Make the Chocolate Layer: Use the double boiler method, or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients: chocolate chips and coconut cream. Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth.
5. Pour melted chocolate over coconut bars. Using a clean rubber spatula, smooth into an even layer. Freeze for 40-70 minutes. The longer the bars chill, the cleaner and less crumbly the slices (a little crumble is normal). Slice into 16 bars. Enjoy! Storing instructions below.

For more detail beamingbaker

Cheesecake with Sour Cream Topping

INGREDIENTS

For the crust:

1. 2 cups crushed graham crackers (about 15-16 full graham crackers)
2. 7 Tablespoons butter, melted
3. 3 Tablespoons sugar
4. Pinch salt

For the filling:

1. 3 8 ounce blocks cream cheese, softened
2. 1 cup granulated sugar
3. 4 eggs
4. 1 1/2 Tablespoons lemon juice
5. 1 Tablespoon vanilla extract

For the topping:

1. 2 cups sour cream
2. 5 Tablespoons granulated sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease an 8 or 9 inch spring form pan. If desired, line the bottom with a parchment paper circle.
2. In a small bowl, combine the graham crackers, sugar, butter, and salt. Pour the mixture into the bottom of the pan and press it evenly across the bottom and partway up the sides. Refrigerate the crust while you make the cheesecake filling.
3. In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and vanilla. Pour the mixture over the graham cracker crust.
4. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is just a tad jiggly. Remove from oven, then increase the heat to 450 degrees.
5. In the meantime, whisk together sour cream and sugar until smooth and no longer grainy, about 2 minutes. When the oven is preheated, pour the sour cream mixture over top of the cheesecake and bake an additional 5-7 minutes or until set and just barely golden.
6. Remove from oven and cool, then chill for at least 2 hours or overnight. Serve plain or with your favorite pie filling, preserves, berries, or dessert sauces.

For more detail neighborfoodblog