Mini Chocolate Mud Pies with Oreo Crust are the perfect indulgent dessert to satisfy your chocolate cravings in adorable single-serving form. This rich, creamy dessert starts with a crunchy Oreo crust and delivers a fudgy chocolate filling that melts in your mouth. The contrast of textures—crisp cookie base and silky chocolate center—is irresistible. Whether you’re making them for a dinner party, a bake sale, or just treating yourself, these mini mud pies offer maximum chocolate pleasure in a petite package. In this post, you’ll find all the tips, variations, and step‑by‑step guidance you need to master these treats from start to finish.
Why You’ll Love Mini Chocolate Mud Pies
- Decadent flavor in small form: Each mini pie delivers an intense, chocolate-forward experience without requiring a large dessert.
- Textural contrast: The Oreo crust gives a satisfying crunch, while the filling is smooth, creamy, and slightly molten.
- Easy to share and serve: Because they’re individual portions, you don’t have to worry about slicing or messy plating.
- Make‑ahead friendly: You can bake them ahead of time and add the ganache just before serving (or even earlier) with minimal fuss.
- Customizable: Swaps and add-ins (peanut butter, sea salt, mint) let you tailor them to your favorite flavors.
Ingredients
| Component | Ingredients | Notes / optional adjustments |
|---|---|---|
| Crust | 9 Oreo cookies (any flavor; e.g. Peanut Butter Oreos) | You can use classic Oreos, chocolate mint, etc. |
| 6 tablespoons unsalted butter, diced | Melted, to bind the crust | |
| Chocolate filling | 6 oz semi‑sweet or unsweetened chocolate (e.g. Ghirardelli 60% cacao) | Chop finely for easier melting |
| 3 large eggs | Room temperature helps with emulsification | |
| ¼ cup granulated sugar | Adds sweetness and helps texture | |
| Pinch of salt | Enhances the chocolate flavor | |
| Ganache topping | ½ cup heavy cream | Use full-fat for best richness |
| ½ cup semi‑sweet chocolate chips | Or chopped chocolate bar pieces |
Step‑by‑Step: How to Make Mini Chocolate Mud Pies with Oreo Crust
1. Preheat and prepare pan
Preheat your oven to 350 °F (about 175 °C). Line a 9‑cup muffin tin with cupcake liners, then spray each liner lightly with cooking spray (or use a small dab of butter) to prevent sticking.
2. Make the Oreo crust
Place one Oreo cookie at the bottom of each liner (no need to crush them finely; a whole Oreo works nicely for a base in each mini pie). Set the pan aside.
3. Melt chocolate and butter
In a heatproof bowl, combine the 6 tablespoons of diced butter and 6 oz chopped chocolate. Set this bowl over a pot of simmering (or gently boiling) water, ensuring the bottom of the bowl does not touch the water. Stir until the mixture is completely smooth and melted. Be careful that no steam or water droplets enter the chocolate, as moisture can seize it. Remove from heat and allow it to cool slightly (but it should still be pourable).
4. Whip eggs and sugar
In the bowl of a stand mixer (or a large bowl with a hand mixer), add the 3 eggs, ¼ cup sugar, and a pinch of salt. Beat on medium (level 3 if your mixer has settings) for about 5 minutes, until the mixture becomes thick, pale, and aerated. This step is important to incorporate air and give the filling lightness.
5. Incorporate chocolate
With the mixer running on low, slowly drizzle in the melted chocolate mixture until fully combined. After adding it all, turn off the mixer and gently fold by hand to ensure everything is evenly incorporated — you want a smooth, uniform chocolate batter.
6. Portion into pans & bake
Using a ¼‑cup ice cream scoop (or tablespoon), divide the batter among the 9 prepared liners. You can fill them nearly to the top—they don’t rise much in the oven. Bake for about 15 to 18 minutes, or until the centers just jiggle slightly and a toothpick inserted comes out with a few moist crumbs (not fully clean). Remove from the oven and let them cool in the pan for a bit before transferring to a wire rack.
7. Make the ganache
While the pies cool, prepare the ganache. In a microwave‑safe bowl or measuring cup, combine ½ cup heavy cream and ½ cup chocolate chips. Microwave on high for 30–40 seconds. Then whisk until the chocolate is fully melted and smooth into the cream. Let it sit at room temperature until it thickens (about 1–2 hours). If you’re in a hurry, you can chill it briefly in the fridge—just watch it so it doesn’t become too firm.
8. Finish & serve
Once the ganache reaches a thick, spoonable consistency, spoon it generously over each mini mud pie. Let it set slightly before serving. Serve with a tall glass of cold milk or a dollop of whipped cream for extra indulgence.
Helpful Tips
- Room temperature ingredients: Let eggs come to room temperature for better blending.
- Chocolate quality matters: Use a chocolate you enjoy eating. The flavor shines in such an intense dessert.
- Avoid water contact: When melting chocolate over a double boiler, ensure no steam or water enters the bowl or the chocolate can seize.
- Don’t overbake: These are meant to be slightly fudgy inside. Remove when the center jiggles slightly.
- Ganache timing: Let ganache cool; if it’s too hot, it will simply soak into the pies rather than forming a glossy topping.
- Garnishes: Add sea salt flakes, mini chocolate chips, or crushed Oreos on top just before the ganache fully sets.
Substitutions and Variations
- Crust swaps: Use crushed graham crackers + butter, Biscoff cookies, or gingersnaps for different flavors.
- Chocolate variations: Use dark chocolate, milk chocolate, or mix with white chocolate.
- Flavor add‑ins: Stir in a tablespoon of peanut butter, mint extract, or orange zest into the filling for a twist.
- Nutty versions: Fold finely chopped nuts (like hazelnut, walnut, or pecan) into the batter.
- Salted caramel layer: Add a spoonful of caramel in between the crust and filling.
- Vegan/dairy swap: Use a plant‑based “cream” and vegan chocolate; substitute butter with coconut oil or vegan margarine (results will vary).
Storage Instructions
- Room temperature: Store covered at room temperature up to 1 day (if your environment isn’t hot).
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. Let sit at room temperature before serving to soften.
- Freezing: You can freeze the pies (without ganache or with ganache) for up to 1 month. Wrap each individually, then thaw overnight in the fridge, and bring to room temperature before serving.
Nutritional Information
- Calories: ~260–300 kcal
- Total Fat: ~18–20 g
- Saturated Fat: ~10–12 g
- Cholesterol: ~60 mg
- Sodium: ~65–80 mg
- Total Carbohydrates: ~22–25 g
- Sugars: ~16–18 g
- Protein: ~3–4 g
Because these are rich treats, they’re best enjoyed in moderation—but their small size helps with that.
Serving Suggestions
- Serve warm, with the ganache still slightly gooey.
- Pair with vanilla ice cream or whipped cream to balance the richness.
- Top with fresh berries (raspberries or strawberries) for a tart contrast.
- Dust lightly with powdered sugar or cocoa powder just before serving for a decorative touch.
- Add a mint leaf or a sprinkle of flaky sea salt for visual appeal and flavor contrast.
Frequently Asked Questions About Mini Chocolate Mud Pies
Can I double or triple this recipe?
Yes! You can easily scale the recipe to fill more muffin tins or larger pans. Just maintain the same ratios of ingredients. If you go larger (e.g. standard pie size), adjust the baking time accordingly; start checking around 20–25 minutes.
My ganache never thickens—what did I do wrong?
If your ganache stays too runny, it may be too warm when you tried to set it. Allow it to cool at room temperature longer, or refrigerate it briefly (in very short intervals) until it thickens. Also using high‑quality chocolate helps with setting.
Can I skip the Oreo crust?
You can, but the crust gives a nice textural contrast and flavor base. If you skip it, line the bottom with a thin layer of melted chocolate or simply bake the filling in greased liners.
How do I reheat leftovers?
Warm gently in a 300 °F oven for 5–7 minutes, or microwave briefly (10–15 seconds) just to soften the center—avoid overheating or melting the ganache.
Why did my filling crack or separate?
Overbaking can cause cracks. Also, rapid changes in temperature can cause separation. Bake just until the center jiggles slightly. When mixing, make sure cooled chocolate is not too hot when adding to egg mixture.
Can I add fruit inside or on top?
Yes—try placing a few raspberries or cherries on top of the batter before baking (though some juice may leach) or garnish with fruit after adding ganache.
These tips should help you troubleshoot and customize your pies while preserving their rich, fudgy character.
Conclusion
Thank you for stopping by — I hope this Mini Chocolate Mud Pies with Oreo Crust recipe becomes one of your go‑to chocolate desserts. I absolutely love how easy they are to make and how impressively decadent they taste. It feels like you’re indulging in a gourmet treat with minimal effort! I can’t wait for you to try them—may every bite bring you rich chocolate joy. Happy baking, and enjoy your delicious mini pies!
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Mini Chocolate Mud Pies with Oreo Crust
- Total Time: 38 minutes
- Yield: 9 mini pies 1x
Description
Mini Chocolate Mud Pies with Oreo Crust are fudgy, rich chocolate desserts baked in muffin tins with a whole Oreo as the crust and topped with smooth ganache. Quick to make and always a hit!
Ingredients
9 Oreo cookies (any flavor, like Peanut Butter Oreos)
6 tbsp unsalted butter, diced
6 oz semi-sweet or unsweetened chocolate (e.g., Ghirardelli 60% cacao), chopped
3 large eggs
1/4 cup granulated sugar
Pinch of salt
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Instructions
Preheat and prepare pan
Preheat your oven to 350 °F (about 175 °C). Line a 9‑cup muffin tin with cupcake liners, then spray each liner lightly with cooking spray (or use a small dab of butter) to prevent sticking.
2. Make the Oreo crust
Place one Oreo cookie at the bottom of each liner (no need to crush them finely; a whole Oreo works nicely for a base in each mini pie). Set the pan aside.
3. Melt chocolate and butter
In a heatproof bowl, combine the 6 tablespoons of diced butter and 6 oz chopped chocolate. Set this bowl over a pot of simmering (or gently boiling) water, ensuring the bottom of the bowl does not touch the water. Stir until the mixture is completely smooth and melted. Be careful that no steam or water droplets enter the chocolate, as moisture can seize it. Remove from heat and allow it to cool slightly (but it should still be pourable).
4. Whip eggs and sugar
In the bowl of a stand mixer (or a large bowl with a hand mixer), add the 3 eggs, ¼ cup sugar, and a pinch of salt. Beat on medium (level 3 if your mixer has settings) for about 5 minutes, until the mixture becomes thick, pale, and aerated. This step is important to incorporate air and give the filling lightness.
5. Incorporate chocolate
With the mixer running on low, slowly drizzle in the melted chocolate mixture until fully combined. After adding it all, turn off the mixer and gently fold by hand to ensure everything is evenly incorporated — you want a smooth, uniform chocolate batter.
6. Portion into pans & bake
Using a ¼‑cup ice cream scoop (or tablespoon), divide the batter among the 9 prepared liners. You can fill them nearly to the top—they don’t rise much in the oven. Bake for about 15 to 18 minutes, or until the centers just jiggle slightly and a toothpick inserted comes out with a few moist crumbs (not fully clean). Remove from the oven and let them cool in the pan for a bit before transferring to a wire rack.
7. Make the ganache
While the pies cool, prepare the ganache. In a microwave‑safe bowl or measuring cup, combine ½ cup heavy cream and ½ cup chocolate chips. Microwave on high for 30–40 seconds. Then whisk until the chocolate is fully melted and smooth into the cream. Let it sit at room temperature until it thickens (about 1–2 hours). If you’re in a hurry, you can chill it briefly in the fridge—just watch it so it doesn’t become too firm.
8. Finish & serve
Once the ganache reaches a thick, spoonable consistency, spoon it generously over each mini mud pie. Let it set slightly before serving. Serve with a tall glass of cold milk or a dollop of whipped cream for extra indulgence.
Notes
Use high-quality chocolate for best flavor.
Don’t overbake; the center should be slightly soft.
Speed up ganache setting in the fridge if needed.
Try other Oreo flavors or add a pinch of sea salt on top.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 17g
- Carbohydrates: 24g
- Protein: 3g