These Red Velvet Cream Pie Cookie Cups are packed with taste and affection. On top of an Oreo cookie shell is a red velvet cake mix cookie. The filling is then topped with handmade whipped cream and drizzled with fudge sauce.
What’s even better than pies? Pies in miniature. That is probably why I am so hooked with cream pie cookies. It all began with my Coconut Cream Pie Cookies, and I’ve since made peppermint and pumpkin variations. I have few more in my back pocket as well.
For Valentine’s Day, I thought it would be appropriate to prepare a Red Velvet Cream Pie Cookie. The red velvet cake mix cookie makes a reappearance. The cookie is simply so soft that it forms the ideal cookie cup.
A crust is required for all cream pie cookies. I used an Oreo crust for the red velvet cream pie. I love how the chocolate cookie stands out against the color of the cookie cup. Plus, I’m a sucker for red velvet and chocolate. Although I have already confessed that red velvet cupcakes are not my favorite, I do appreciate the taste in other kinds of pastries!
The pie filling is a white chocolate mousse, which is maybe my favorite aspect of this delicacy. I created homemade whipped cream using Hershey’s instant white chocolate pudding. Because white chocolate pudding might be difficult to locate at times, I recommend replacing vanilla pudding.
I use roughly half the quantity of milk that would normally be used in a pudding for the filling. This makes the mousse much thicker. It is just enough milk to stir into the pudding and dissolve it. Then fold in the whipped cream and put the mixture aside for a few minutes.
The leftover whipped cream is used to top these cookies. Topping off any pie is a dab of whipped cream. I sprinkled some chocolate sauce over my cookie cups; I like hot fudge. It just adds to the wow factor of these sweets.
Let me take a moment to discuss the tools I utilize. My Calphalon Nonstick 24-Cup Mini Muffin Pan is fantastic. It is deeper than a standard small muffin pan, making it ideal for cookie cups. To create the cookie cups, I also use a Pampered Chef tart shaper. If you don’t have a tart shaper, you may use another round item like a spoon of some kind.
Once the filling has been added to the cookie cups, they must be chilled. It is advisable to chill the mousse for a few minutes before serving to enable it to thicken. There’s enough to go around, so share with your love and even a friend!
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These Red Velvet Cream Pie Cookie Cups are packed with taste and affection. An Oreo cookie crust is topped with a red velvet cake mix cookie. The filling is then topped with handmade whipped cream and drizzled with fudge sauce.
- For the cookies
- 1 pkg Oreos
- 46 tbsp Unsalted butter
- C Flour
- 1 C Red velvet cake mix powder
- 3/4 tsp Baking powder
- tsp Salt
- 2 tbsp Dark chocolate cocoa powder
- C Unsalted butter, softened
- 1 C Sugar
- 1 Large egg
- 2 tsp Vanilla extract
- Red food coloring (optional)
- For the mousse
- 2 C Heavy whipping cream
- 6 tbsp Powdered sugar
- 1 Pkg Instant white chocolate pudding mix
- C Milk
- Hot fudge for drizzle (optional)
- Preheat the oven to 350°F. Cooking spray or Crisco should be used to grease a small muffin tray.
- Grind Oreo cookies into a fine crumb in a food processor.
- Melt the butter in a microwave-safe bowl. Stir together melted butter and Oreo cookie crumbs until no dry crumbs remain.
- 1 tablespoon Oreo cookie crumbs should be placed in the bottom of each small muffin tray. Use a spoon or tart shaper to press down.
- Combine the flour, cake mix, baking powder, salt, and cocoa powder in a separate basin. Set aside after stirring.
- Microwave butter for 15 seconds to soften. In a mixing dish, combine softened butter and sugar. 2-3 minutes on medium speed, until light and fluffy.
- Beat in the egg and vanilla essence until completely mixed.
- Reduce the mixer speed to low and gradually add the dry ingredients. Increase the speed to medium high and beat for 1-2 minutes, or until a soft dough forms. If you want a deeper red tint, use red food coloring.
- Place 1-1.5 teaspoons of dough on top of the Oreo crumbs in a prepared mini muffin tray. Bake for 12-15 minutes @ 350°F.
- Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan. Allow to cool fully.
- Freeze the bowl and whisk for 15 minutes, or until totally cold. Whip heavy cream for several minutes on medium-high speed until it is frothy.
- Mix in the powdered sugar on medium high until stiff peaks form. Chill the whipped cream.
- Mix together the quick white chocolate pudding mix and the milk. Whisk until the powder is completely dissolved. Refrigerate the pudding until it is stiff.
- Fold 1 cup of the whipped cream into the pudding until well combined. Mixing too aggressively can deflate the whipped cream. Refrigerate until ready to assemble the cookies.
- Place the mousse in a Ziploc bag before assembling the cookies. Remove the tip of the bag and carefully spoon the mousse into the center of the cookie cup. Divide the mixture among the cookie cups.
- Top the mousse with a spoonful of the remaining whipped cream and drizzle with hot fudge.
- After adding the mousse, the cookies must be chilled in an airtight container.
I have a deep dish mini muffin pan that works well for these cookies. If you use a normal size muffin pan, this will result in more cookies. For a normal size mini muffin tin, reduce the quantity of crust and cookie dough.