Ingredients
Equipment
Method
- Preheat your oven to 350F. Grab your muffin pan and line it with cupcake liners. This will help you easily remove the pies later. I like to spray them with a bit of cooking spray to ensure nothing sticks.
- Place one Oreo cookie at the bottom of each liner. You can use any flavor you like, but I love the classic for this recipe. It’s a great foundation for the rich chocolate filling.
- In a heatproof bowl, combine the butter and chocolate. Set the bowl over a saucepan filled with about two inches of boiling water to create a double boiler. Stir until the mixture is melted and smooth. Make sure no water gets into the bowl; otherwise, it can ruin the chocolate!
- Once melted, remove the bowl from heat and let it cool slightly. You want it warm, but not hot, before adding it to the eggs.
- In a stand mixer, add the eggs, sugar, and a pinch of salt. Beat them on medium speed for about five minutes until the mixture is thick and yellow. You can use a hand mixer if you don’t have a stand mixer, but it may take a bit longer to achieve the right texture.
- With the mixer running on low speed, slowly pour in the cooled chocolate mixture. Continue mixing until everything is well combined. Once incorporated, turn off the mixer and gently fold the mixture to ensure it’s fully blended.
- Using a 1/4 cup ice cream scoop, fill each cupcake liner almost to the top with batter. These won’t rise much, so you can be generous!
- Now it’s time to bake. Place your muffin pan in the preheated oven and bake for about 15 to 18 minutes. They should barely jiggle when you give the pan a gentle shake. A toothpick inserted in the center should come out with just a few crumbs attached.
- Once baked, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the mini pies are cooling, prepare the ganache. In a microwave-safe bowl, combine the heavy cream and chocolate chips. Heat on high for about 30 to 40 seconds and whisk until smooth. Let it sit at room temperature until it thickens, about one to two hours. If you’re short on time, you can speed this up by placing it in the refrigerator.
- Once thickened, spoon the ganache generously over each mini pie. It will create a decadent topping that perfectly complements the chocolate filling. Finally, serve your Mini Chocolate Mud Pies with Oreo Crust with a tall glass of milk for the ultimate treat!
Notes
Store leftover mini pies in an airtight container in the refrigerator. They will stay fresh for up to three days.
You can freeze the baked pies for up to a month. Just make sure they’re completely cooled before wrapping them tightly.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Try adding a layer of peanut butter or nuts for added texture and flavor.
These pies are perfect for birthdays, potlucks, or any gathering where you want to impress.