These Mini Cookies and Cream Cups made with chocolate are perfect for serving individual cup desserts made in disposable plastic cups. These mini desserts incorporate chocolate sandwich cookies, and whipped cream and cream cheese.
This mini cookies and cream cups recipe can be topped with cookie crumbs, oreo cookies or chocolate graham cracker crumbs. A soft and moist chocolate cake is used as the chocolate sandwich layered in a cream cheese whipped cream, cookie crumb combination.
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The best part about this mini dessert cups recipes is that you can make different little dessert cup flavors using one sheet pan vanilla cake recipe and serve them in disposable plastic dessert cups.
For other recipe combinations see White Chocolate Raspberry Mini Desserts Cups, Birthday Cake Mini Dessert Cups, or Mini Tiramisu Dessert Cups.
This recipe for mini cookies and cream cups was inspired by the holidays. Choosing a dessert that everyone likes can be stressful and challenging. You can create variety by using one sheet pan vanilla cake and use one flavor or alternate flavors so that your guests have options.
Serving Sizes for Mini Dessert Cups
This recipe makes 11 3-layer dessert cookies and cream cups served in 8 oz cups. If you are making these mini desserts to serve after dinner, 8 oz dessert cups may be too filling.
If you want to reduce the size or if you need to have more servings, you can assemble the mini desserts using 2-layers in 4 oz espresso cups which will yield 16 mini desserts.
Also if you need more servings, you can also double the receive to make twice as much.
You can also make a this absolutely delicious Chocolate Beet Cake or these chocolate covered Oreo Cookies.
If you are looking for a an easy cake to make that will wow your guests, try this Strawberry Dream Sfoglia Cake made with store bought puff pastry or this easy Mille Feuille.
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Ingredients for Cookies and Cream Cups
This recipe for individual dessert cups uses the following ingredients:
- Chocolate Sandwich Cookies
- Milk
- Oil
- Eggs
- Vanilla Extract
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Heavy Whipping Cream
- Cream Cheese
- Powdered Sugar
See recipe card for quantities.
Instructions on How to Make Cookies and Cream Cups
Making the Whipped Cream Cheese Frosting
In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
Add the heavy cream slowly down the side of the bowl. Scrape the bowl. Mix on medium high until stiff peaks form and fluffy. Do not over mix.
Store in the refrigerator until you are ready to assemble the mini desserts. (must be used same day as when you are assembling the desserts).
Making the Cake
This cake can be made in advance and frozen until you are ready to use it.
Prepare a baking sheet with parchment paper.
Mix the 4 oz of milk, vanilla extract and oil and set aside. Mix 6 oz of milk with room temperature eggs and set aside.
Combine the flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer.
Add butter. Slowly add the milk and oil mixture.
If you are making a variety of desserts, remove part of the batter and put it in a bowl and mix in unsweetened cocoa powder to make a chocolate batter. Spread out the vanilla batter, leaving ⅕th of the baking sheet where you will add the chocolate batter. Skip this step and if you are only make cookies and cream flavor mini desserts.
Pour your chocolate batter onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges.
Bake at 350 F for 20 minutes. Let cool completely before assembling the mini desserts.
Mini Dessert Prep and Assembly
Once you have the whipped cream cheese and cream frosting, it's time to assemble the mini desserts.
Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
Start by placing a cake disk in the bottom of a cup. Top it with the whipped cream and cream cheese frosting. Then use a spoon to pour the coarsely ground chocolate sandwich cookies.
Repeat these steps and top of your mini dessert with chocolate sandwich cookie crumbs. Place them in a cake pan for easy transport to the fridge.
Keep refrigerated until you are ready to serve.
Top tip
Before making your whipped cream cheese frosting, place your mixing bowl and attachment in the freezer. Leave it in the freezer for 5 minutes.
Make sure that the cake has cooled to room temperature before you start assembling the mini desserts. You can also make the cake ahead of time and freeze until you are ready to use it.
Hint: If you have forgotten to remove your eggs from the refrigerator, you can bring them to room temperature by placing them in warm water for 5 minutes.
Substitutions and Varitions
This mini dessert idea is great because you can make so many variations with just one cake sheet.
- Raspberry White Chocolate Mini Dessert Cups - substitute the chocolate sandwich cookies for a white chocolate ganache and add raspberries
- Birthday Cake Mini Dessert Cups - substitute the chocolate sandwich cookies for sprinkles and candy covered chocolate
- Tiramisu Mini Dessert Cups - substitute the chocolate sandwich cookies for chocolate sandwich cookies and add cocoa powder to you cake batter to make chocolate cake
- Lemon Curd Mini Dessert Cups - substitute the chocolate sandwich cookies for lemon curd/custard
- Apple Crisp Mini Dessert Cups - substitute the chocolate sandwich cookies for apple crisp/cobbler
- Gluten Free - use gluten free flour to make your cake gluten free.
If you have another idea or combination, try it out! Let me know in the comments how it turns out.
Equipment
Equipment has a big impact on how a recipe turns out. For this recipe you will need a stand mixer or a hand mixer. Measuring spoons and cups will also come in handy. You will also need small bowls to hold ingredients when assembling the mini Dessert Cups and disposable cups for serving.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Visit my shop to see my favorite equipment and products to use in the kitchen.
Storage
As you assemble the mini dessert cups place them in an 8" round cake pan for easy transport from the counter to the fridge. These mini desserts can be stored in the refrigerator for 3 to 4 days.
It's not recommended that you leave these desserts out for more than one hour as they use whipped cream which can spoil very quickly.
I've never frozen these mini desserts and can't recommend doing so.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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Recipe Details
Mini Cookies and Cream Dessert Cups
These Mini Cookies and Cream Cups made with chocolate are perfect for serving individual cup desserts made in disposable plastic cups. These mini desserts incorporate chocolate sandwich cookies, and whipped cream and cream cheese.
Ingredients
Flavor Ingredients
- 270 grams Chocolate Sandwich Cookies (e.g. Oreo Cookies)
Cake Ingredients
- 1 ½ cups of milk separated (½ cup and ¾ cups)
- ⅓ cup of Canola Oil
- 3 Eggs
- 1 tablespoon Vanilla Extract
- 2 cups Flour
- ½ cups unsweetened cocoa
- 1 ½ cups Sugar
Instructions
Whipped Cream and Cream Cheese Frosting
- In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
- Add the heavy cream slowly down the side of the bowl.
- Scrape the bowl.
- Mix on medium high until stiff and fluffy. Do not over mix. Place in the refrigerator until you are ready to assemble the mini desserts.
Cake
See note if you are making both vanilla and chocolate mini desserts using the same batter.
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper.
- Mix the 4 oz of milk, vanilla extract and oil and set aside.
- Mix 6 oz of milk with room temperature eggs and set aside.
- Combine the flour, sugar, baking powder, cocoa, baking soda and salt in the mixing bowl of a stand mixer.
- Turn on Mixer and add butter until fully incorporated.
- Slowly add the milk and oil mixture. Scrape down the bowl occasionally.
- Pour onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges.
- Bake for 20 minutes or until a toothpick inserted into the cake comes out dry.
Assembly
- Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
- In a food processor, to grind 10 chocolate sandwich cookies to a medium grind. Place in a small bowl.
- Start by placing a cake disk in the bottom of a cup. Top with whipped cream cheese frosting and then sprinkle cookie crumbs generously on top.
- Repeat these step 3 and top your mini dessert with chocolate shavings.
- Keep refrigerated until you are ready to serve.
Notes
If you are making both chocolate and vanilla desserts using the same batter , mix the vanilla cake first, then separate the batter proportionately to the amount of mini desserts you will be making using the chocolate cake. Mix the batter you separated with cocoa in another dish.
Then spread out the vanilla batter, leaving a section for the chocolate batter and then pour and spread the chocolate batter in the reserved space.
Nutrition Information:
Yield:
11Serving Size:
1 CupAmount Per Serving: Calories: 459Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 90mgCarbohydrates: 68gFiber: 2gSugar: 43gProtein: 8g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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