These mini chocolate cream pies have a soft chocolate cookie base, then are filled with a simple chocolate cream filling. You can then top them with whipped cream and mini chocolate swirls!
Quick Tips
- Use a silicone muffin pan for easiest removal of the cookie crusts. If you’re baking in a metal muffin tin, make sure that it is well greased
- Spoon the chocolate cream filling into a piping bag (or gallon bag) then cut a small tip to easily and evenly add the filling to each cookie crust
- Add a dollop of whipped cream and small chocolate curls to decorate the mini pies
Equipment
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Muffin pan (silicone muffin pan recommended)
- Piping bags (optional)
- Cookie dough scoop (optional)
Ingredient Notes and Substitutions
- Unsalted butter: salted butter is OK too, but decrease added salt by ½ teaspoon
- Light brown sugar: dark brown sugar is OK too
- Milk: any type is OK. This is used in the cookie dough and in the chocolate cream filling
- Vanilla extract
- Egg
- Semi-sweet chocolate chips: milk or dark chocolate is OK too, you can also use chocolate bars. You will use melted chocolate in the cookie dough, then can also use it to make chocolate shavings/curls for topping the pies
- All-purpose flour
- Unsweetened cocoa powder: I prefer to use ½ dutch process cocoa and ½ regular baking cocoa
- Baking soda
- Salt
- Instant chocolate pudding: 3.9 ounce box, chocolate or chocolate fudge is OK
- Cool whip: this typically comes in 8 ounce containers. You will use 4 ounces in the cream filling, then can use the rest to top the pies
Try these other cookie cup recipes!
How to make Mini Chocolate Cream Pies
These mini chocolate cream pies can be broken down into 3 simple steps.
- Make the chocolate cookie crusts
- Make the chocolate cream filling
- Assemble the mini chocolate cream pies
How to make the chocolate cookie crusts
Preheat the oven to 350 degrees. Then, using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk the dry ingredients together (flour, cocoa powder, baking soda, salt). Then add the dry ingredients to the wet ingredients in 2-3 portions. Mix until combined, then scrape down the bowl once complete.
If you’re using a metal muffin tin, grease it well with baking spray. If using a silicone muffin mold, no need to grease it.
Use a 2-inch cookie dough scoop (or roll the dough into a 2-inch ball with your hands) to measure out the cookie dough. Place one scoop in each muffin well (pictured below).
Bake for 16-20 minutes, or until the edges begin to crisp.
Remove them from the oven and immediately add an indent to the center of each cookie using a tablespoon measuring spoon (pictured below).
Allow the cookie cups to cool to room temperature before adding the chocolate cream filling.
How to make the chocolate cream filling
In a large mixing bowl, combine 1 cup of cold milk and one package of instant chocolate pudding. Use a hand mixer or whisk to stir until it is thick and smooth.
Gently fold in about 4 ounces of cool whip using a silicone spatula. Mix until well combined. Place the mixture in the fridge while waiting for the crust to cool.
How to assemble the mini chocolate cream pies
Place the chocolate cream filling in a piping bag and cut a ½-inch tip. Gently pipe the chocolate filling into the cooled cookie cups. If you don’t have a piping bag, gently spoon the filling into the cookie cups.
Then pipe or spoon the remaining cool whip over the tops of the mini pies. You can also top the pies with chocolate shavings or chocolate curls. Keep these in the fridge and enjoy them chilled.
Learn how to make easy chocolate curls HERE.
Try these other cream pie recipes!
Mini Chocolate Cream Pies
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
- Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk the dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add the dry ingredients to wet ingredients in 2-3 portions. Mix until combined, then scrape down the bowl once complete.
- If using a metal muffin tin, grease it well with baking spray. If using a silicone muffin mold, no need to grease it.
- Use a 2-inch cookie dough scoop (or roll the dough into a 2-inch ball with your hands) to measure out the cookie dough. Place one scoop in each muffin well (pictured above).
- Bake for 16-20 minutes, or until the edges begin to crisp.
- Remove them from the oven and immediately add an indent to the center of each cookie using a tablespoon measuring spoon (pictured above).
- Allow the cookie cups to cool to room temperature before adding the chocolate cream filling.
- In a large mixing bowl, combine 1 cup of cold milk and one package of instant chocolate pudding.
- Use a mixer or whisk to combine until thick and smooth.
- Gently fold in about 4 ounces of cool whip using a silicone spatula. Mix until well combined. Place the mixture in the fridge while waiting for the crust to cool.
- Place the chocolate cream filling in a piping bag and cut a ½-inch tip. Gently pipe the chocolate filling into the cooled cookie cups. If you don't have a piping bag, gently spoon the filling into the cookie cups.
- Then pipe or spoon the remaining cool whip over the tops of the mini pies. You can also top the pies with chocolate shavings or chocolate swirls.
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