All of the beauty of cheesecake with an Oreo crust — in cupcake form! Fudge swirled Oreo bottom cheesecake cupcakes are chocolatey, creamy, and bite-sized. Bonus? They’re amazingly simple to put together!
Preheat oven to 325 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
Add a heaping tablespoon of cheesecake batter to each muffin cup.
Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
Bake in the preheated oven for 40-45 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.