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These Mini Chocolate Mud Pies with Oreo Crust are super rich and will tame even the fiercest chocolate craving!

mini mud pie cupcake with peanut butter oreo crust on pink mini cake plate

Okay there is way too much going on in this post, so let’s get started!

Today is a really big day here at Crazy for Crust. Not because of these Mini Chocolate Mud Pies. No, these mini pies, which have an Oreo crust and are filled with flourless chocolate cake and topped with rich ganache, aren’t the main reason for today’s post.

{These pies deserve their own parade, complete with a chocolate cheering section!}

These mud pies are actually inspired by a dessert I had at Flo’s V8 Cafe in California Adventure over the summer. I’ve been dying to copycat those mini pies ever since, and I finally have. For a super special occasion!

Want to know why it’s such a big day here? Because…

mini mud pie cupcake with peanut butter oreo crust on pink mini cake plate with three candles

Today Crazy for Crust turns 3!

I seriously can’t even believed I just typed that sentence. I’ve been doing this blog for three years. What started as a “I need something to do while Jordan is at school” has become something that encompasses my entire life; it’s really an extension of me. This blog is my second baby. It’s my business. It’s me, if I came in word form with pictures in two dimensions on the internet.

As I sit here, I’m getting a little emotional over what this blog has become, and how it got here. So I thought I’d put together a list of things I’ve learned in my 3 years of blogging…

1. This blogging thing is hard.

When I decided to start a blog, I had read exactly two blogs before: Bakerella and The Pioneer Woman. Then I said, if they can do it, so can I. {Feel free to totally make fun of me now, I do it every time I think that sentence.}

When I decided to make the leap to full-time blogging (which meant I was turning this into a business, not doing it as a hobby) I started working harder and more than I ever had before. I work the entire time Jordan is at school. I work for two hours in the morning before we leave for school. I work while I wait for her at pick-up. I work while she does her homework. I bring my laptop to the couch after dinner. I work after Jordan goes to bed. I skip parties and girls nights. I work on weekends, during summers, and on vacation. And all that’s just time. As anyone who blogs knows: the knowledge we need is vast. Social media, editing, photography, writing, html, taxes, invoices…the list is endless.

And I love (almost) every minute. Except the taxes. Yuck.

2. You need a support system.

My husband is my biggest champion. I really could not do this without his support. Even though he is the breadwinner in our family and he travels a lot and works constantly, he is always there to help me. He does the school drops and pick-ups when he can. He keeps Jordan entertained after dinner. He takes her out on weekends. He wants me to succeed as much as I do. Our other family members are also amazing supporters of me and my blog. They visit every day, they share on Facebook. They know how hard I work, and I love them for it!

If you’re going to have a blog, you need help outside of blogging. Unless you’re one of those people that never sleeps…but probably even then too.

3. You need a network of “blog” friends (but after awhile you won’t think of them as internet friends anymore).

Other bloggers get this life. Your friends in real life probably won’t, which is why you need people to talk to that get what you do. Find a circle of “blog” friends as soon as possible. These people can be what makes this job enjoyable. I’d like to say a big thank you to my blog friends right now. You all know who you are. You’ve become part of my life and I really love you for it. 🙂

4. Blogging can fulfill your life, if you let it.

The opportunities I’ve had over the past few years have amazed me. I’ve worked with some amazing people and brands. I’ve made friendships with people all over the place. As a matter of fact, as you read this, on my blog’s third birthday, I am sitting in a hotel room in New Jersey on a trip to the Duncan Hines Test Kitchen. *Mind Blown*

This blogging life is not one I saw for myself. If you had told me three years ago what this would become I would laugh in your face. I’m amazed at what it’s become, and I can only hope I’m here a year from now, celebrating again.

And I really couldn’t have done any of these things without you, my readers. So thank you. I heart every single one of you!

To show you how much I love you I made you mini mud pies.

Did you read up at the top how it said these mini mud pies are flourless chocolate cake with an Oreo for a crust and chocolate ganache for a topping? (I used Peanut Butter Oreos, because it’s what I had. You can use your favorite!)

Yeah, these babies are amazing. So rich, you’ll need a glass of milk to eat them. These are seriously to die for. If you’re having a rich chocolate craving, these will satisfy it!

I think they’re fitting for a 3rd birthday, what do you think?

mini mud pie cupcake with peanut butter oreo crust on pink mini cake plate

So…a 3rd birthday and some mud pies. Nope, we’re not done with this post! Guess what? Not only is today Crazy for Crusts’ third birthday, but tomorrow is MY actual birthday. So…two birthdays to celebrate.

Thanks for being the bestest blog followers ever! xoxo

mini mud pie cupcake with peanut butter oreo crust on pink mini cake plate

Mini Chocolate Mud Pies with Oreo Crust

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Yield 9 mini pies


  • 9 Oreo Cookies any flavor; I used Peanut Butter Oreos
  • 6 tablespoons unsalted butter diced
  • 6 ounces semi-sweet or unsweetened chocolate I used Ghiradelli 60% cacao, but you can also use semi-sweet, chopped
  • 3 eggs
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
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  • Preheat oven to 350F. Line muffin pans with 9 cupcake liners. Spray with cooking spray. Place one Oreo in the bottom of each liner.
  • Place butter and chocolate in a bowl. Set the bowl over a pan of boiling water. (Place 2 inches of water in a saucepan and bring to a boil. Set the bowl with the chocolate over the top. Make sure no water gets in the bowl or it will ruin the chocolate!) Stir until melted and smooth. Remove from heat and let cool slightly.
  • Add eggs, sugar, and pinch of salt to the bowl of a stand mixer. Beat about 5 minutes on level 3 until thick and yellow. (You can use a hand will just take longer.)
  • While the mixer is running on low, slowly add the chocolate to the egg mixture. Mix until all the chocolate has been added, then turn the mixer off and fold the mixture until the egg has completely incorporated into the chocolate.
  • Scoop batter into prepared pan. I used a 1/4 cup ice cream scoop for this step. You can fill the cups almost to the top, these will not rise.
  • Bake for about 15-18 minutes, until it barely jiggles and a toothpick inserted in the center comes out with just a few crumbs. Cool before continuing.
  • While the mini pies are cooling, make the ganache by add the heavy cream and chocolate chips to a measuring cup or microwave safe bowl. Heat on HIGH for 30-40 seconds. Whisk until the chocolate is dissolved into the warm cream. Let sit at room temperature until it thickens, about 1-2 hours. (You can also speed up this process using the refrigerator.)
  • Spoon ganache over the top of the mini pies. Serve with a tall glass of milk!
Nutritional information not guaranteed to be accurate

Thank you so much for being such great readers and for helping me get to where I am!!

Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hi Dorothy,
    I’ve featured your yummy birthday treat on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  2. Happy anniversary! I wanted to bring to your attention that the recipe ingredient list calls for BITTERSWEET (or semi-sweet) chocolate but the method mentioned “Place the butter and UNsweetened chocolate in a bowl”. Now, I am going to take the leap that the list was correct because it only calls for 1/4 cup sugar and for all that un sweetened chocolate, you would need considerably more. That aside, this recipe looks TO.DIE.FOR. I cant wait to make this!! Thanks for your most excellent blog…here’s to many more!

      1. Call me crazy, Dorothy…but now your list says “semi-sweet or unsweetened chocolate”. I believe your original said “6 oz semi sweet or milk chocolate” but the METHOD said unsweetened. You fixed the part in the method but now it says unsweetened in the lng, list. That much unsweetened would require at least 2 cups of sugar. Not to step on toes or anything but I suspect you meant semi or milk chocolate and NOT unsweetened. (unless the whole recipe was modified to increase the sugar substantially). I am making this tonight….I just cant wait any longer. Chocolate LOVE!

  3. Naw! Happy third blogiversary Dorothy! So happy that this journey has been fulfilling for you. I do agree that blogging is hard… exhausting at times, particularly if you’re working full time as well (me! Argh!). But it’s entirely worth it, particularly due to the amazing people in the blogosphere that become fast friends. Like you, I see my blogging friends as ‘actual’ friends now, not internet friends. I wish I could meet everyone face to face one day! Anyway, here’s to many, many more blog birthdays. You do an incredible job with your writing, photography and recipes. It’s always a joy to see what you create! Hugs xx