Oreo and Cream Cheese Cupcake with Chocolate Chip Toppings

 INGREDIENTS:
  • 12 pcs. Oreo vanilla cream-filled cookies
  • 8 oz. cream cheese, softened at room temperature
  • ¼ cup sugar
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ cup chocolate chips

PROCEDURE:
  1. Preheat the oven to 325ºF (160ºC).
  2. Line a standard-sized cupcake pan (2-½-inch-diameter cups) with cupcake papers. Place one cookie at the base of each liner. Set aside.
  3. In a large mixing bowl, place the cream cheese and whisk until it smoothens.
  4. Add the sugar and then mix.
  5. Pour in egg and vanilla extract. Mix the ingredients until well-incorporated. Scrape the sides to avoid the ingredients from sticking into the bowl. Continue whisking until no more lumps forming.
  6. Evenly spoon each lined cup with cream cheese batter, filling each nearly to the top. Sprinkle some chocolate chips on the batter.
  7. Bake the cupcakes for 20 to 30 minutes or until the filling is set. Rotate pan halfway through to evenly cook.
  8. Remove the cupcake pan in the oven and transfer to WIRE RACK to completely cool at room temperature.
  9. Refrigerate for at least 4 hours before serving. Enjoy!

**Yields 12 standard-sized cupcakes

 TIPS FROM ENZ:
  1. Along with chocolate chips, you may add crushed pecans or peanuts on top before baking.
  2. Upon serving, you may frost the cupcake with whipped cream or pour some thick caramel sauce.

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