Hot Fudge Oreo Cupcakes or Pie

Tomorrow is Stephanie’s Birthday . . . she is one of my very favorite people on the planet!  She is always bringing us goodies and special treats. Stephanie is never without a smile or a warm wish for others.  We just LOVE her!  I wanted to make a yummy suprise for her birthday.

This is actually a frozen dessert that I usually put in a 9×13 inch pan.  I decided to shake things up a bit and used a cupcake pan instead.  Oh these are really very good . . . Ice cream – Oreo cookie crust – homemade Hot Fudge and Whipped Cream all in one splendid little frozen confection!  It takes a bit longer to make this dessert as cupcakes, but it’s still simple . . . easy . . . and delicious.

take a peek . . .

Let’s get started:
Plop some baking cups in your cupcake pan.
You will need a bag of Oreo Cookies or similar.
Cream and all.
(Sorry you cannot eat the cream!)
My bag was over 1- lb.
You could use slightly smaller bag.
Put those Oreos in a zip loc bag.
Grab a rolling pin.
Smash, roll, thump . . . whatever it takes to . . .

Make Chunky MUD
It’s the best mud you’ll ever eat.
Add that Mud to 1/4 cup of melted butter.
Toss the butter and crumbs together until mixed well.
Remember . . . you can’t eat any!
Press crumbs firmly in bottom of cup.
I used about 2 tablespoons per cup.
Reserve at least 1 cup of the crumbs for later.
Take an ice cream scoop and plop a scoop into each cup.
I used Vanilla, but you can use any flavor Ice Cream you like.
Mint chocolate chip would be tasty.
Take a spoon, and flatten each ball of Ice Cream.
As it softens it gets very easy to do.
Use some of those reserved crumbs now . . .

Now you need a tub of Cool Whip or similar brand.
You can use Real Whipped Cream, but it doesn’t freeze as well.
Place about 2 tablespoons on top of the oreo ice cream mixture.
see . . .
Now place that cupcake pan in your freezer.
Let them sit for awhile and shiver.
You have work to do.
You must make the Homemade Hot Fudge Sauce.
Don’t worry . . .it will be the easiest task you do all day!
Let’s begin . . .
You will need these 4 ingredients.
Mix together over low heat in a saucepan, until melted and combined.
I used Milk Chocolate chips – you could use a darker chip if you like.
*I always use Fat Free Eagle Brand Condensed Milk.
I use the Fat Free in all my Desserts.
It makes me feel better about myself!
Once the Hot Fudge is all creamy and melted together.
Pour about 1/2 cup of it into a little baggie.
Let that bag of Hot Fudge cool for about 10 minutes.
You don’t want it Hot!
*I pour mine right into the baggie, then place it in the fridge for 10 minutes.
Once your Hot Fudge has cooled:
Grab a little pair of scissors
Snip . . . just a little teeny snip!
Oh baby . . .
Drizzle that yummy Hot Fudge over the top of the Frozen Cream.
Use as much as you like, but don’t spill it over the sides of the paper cups.
They will be messy to remove later if you do.
Put a few more of those Reserved Oreo Crumbs on the top of the Hot Fudge.
see . . .
Place the pan uncovered in the Freezer for several hours.
When you are ready to serve them,
simply . . .
Let soften ever so slighty,
Remove the paper liners and eat!
*If you are not eating them all the same day,
simply . . .
Place another cupcake pan over the top of your frozen treats.
This way they can shiver and still look pretty.
Pour the remaining Hot Fudge Sauce in a little jar with lid
Pour into a tupperware container with lid.
Store in the fridge.
Simply warm it up, when you are ready to use it.



  • 2 large pie plates, 9×13 pan, or make 12 to 16 cupcakes
  • 1 (15 oz.) pkg. oreo cookies with the cream attached
  • 1/4 Cup melted Butter
  • 1/2 gallon Vanilla Ice Cream or any flavor you choose
  • 1 medium container Frozen Whipped Topping like cool whip
  • Toasted nuts
  • Hot Fudge Sauce (Recipe Below)
  • 1 can of Condensed Milk (like Eagle Brand) – Do not use evaporated Milk
  • 1 stick of Butter
  • 1 tsp. Vanilla
  • 1 cup of Milk or Semi sweet chocolate Chips.


  1. Crush Oreos and combine with melted butter. Reserve at least 1 cup of crumbs for later, and press remaining crumbs firmly into a 9 by 13 inch pan.
  2. Let ice cream become soft enough to spread onto crumbs, or slice ice cream in1 inch layers and place on top of crumbs and press seams together.
  3. Top ice cream with a few more crumbs.
  4. Drizzle with Hot fudge Sauce and sprinkle toasted nuts on top if desired.
  5. Spread Whipped topping over all, and drizzle again with Hot fudge Sauce. Cover and return to freezer.
  6. *You can also follow above directions to make cupcakes, or make into 2 pie plates.
  8. Mix all ingredients together in saucepan over low heat, until melted and well blended. Store remaining Hot Fudge in jar with lid, or well sealed container.
  9. You can keep this in your fridge for many days. Simply warm when ready to use.
  • Valerie - 02/24/2010 - 11:44 pm

    Oh, you are KILLING me with all these yummy desserts you've been posting.ReplyCancel

  • Jody - 02/25/2010 - 12:02 am

    WOW Jonna!! You out did yourself!! They look delicious and I can't wait to try them..Steph is one lucky girl!ReplyCancel

  • Sherry G - 02/25/2010 - 1:29 am

    Nice nice nice! Adding the oreos to the butter looks so tasty, I may have to sneak a bite or two.. heheReplyCancel

  • Brandi - 02/25/2010 - 3:37 am

    UMMMMM…I don't remember ever having that deliciousness growing up! Those look so good, and they are so pretty. I'm seriously going to have to stop looking at this blog!!! I don't know how you are continually cooking such sweet treats and you don't look like me! So not fair…

    Happy Birthday Stephanie. You are such an amazing person! Hope you have a wonderful day.ReplyCancel

  • Erika - 02/25/2010 - 2:43 pm

    You have got to stop! Not really- but seriously?? Its hard to not bake a yummy dessert every day with posts like this one! Can you say "straight to the hips?" Tell Steph Happy B-Day from me too (If it's Steph N. like I'm thinking)!ReplyCancel

  • Jonna - 02/25/2010 - 6:04 pm

    Hey Bran, Bran,

    This is your Mom speaking…you are just used to me making this in a 9×13 inch cake pan instead.
    Shannon has had it lots of times.
    I normally don't eat much of what I make, however I pulled one of these out of the freezer at 9:00 a.m. this morning! Yummy. Guess I can't eat the rest of the day!

  • Anonymous - 02/26/2010 - 1:38 am

    Definately not something to look at when you are really, really hungry!! Wow!! Those look really good and easy to make! Thank you!!!ReplyCancel

  • Heidi - 02/27/2010 - 9:55 pm

    I have been following your blog for a while now and had to comment on this dessert. It looks AMAZING. I am definitely going to try it. Thank you so much for posting all of your delicious recipes!ReplyCancel

  • Ingrid - 02/28/2010 - 7:06 pm

    Looks like a wonderful treat for all the hot BBQ parties that will be starting soon.

    Thanks for sharing! 🙂

    Btw, I've checked two grocery stores and neither one sells Rhodes dough. Would you mind emailing the offical name? I'm going to try and get the grocery store to special order some. Thx!

  • Maria - 03/05/2010 - 1:38 am

    As I was reading this recipe it was just getting better and better!!.. I’ll try it soon!!!!! mmmmmmmmmReplyCancel

  • Wizzythestick - 03/05/2010 - 2:21 am

    I wish my name were Stephanie and that is was my b’day and that these were for me:-(ReplyCancel

  • Ally @ Sweet & Savory - 03/05/2010 - 3:38 pm

    Yum! I do a similar frozen dessert in a 9×13 pan with ice cream sandwiches as the base! Maybe if I did this in muffin tins, I wouldn’t eat as much!ReplyCancel

  • Allisyn - 03/09/2010 - 3:22 pm

    I made this recipe for my mother’s 81 birthday and everyone loved it and wanted to know where I got it so of course I shared with them your website. That same weekend I made the Sweet & Sour Chicken and it also was wonderful. You have so many yummy recipes. thanks for sharing.ReplyCancel

  • Whitney - 03/13/2010 - 11:59 am

    I’m 18 years old and love to cook. Although it’s not what I’m looking to pursue in a career I still do it everyday after school. I LOVE YOUR SITE! I have made countless of the items you have puton here. Most recently I made the Oreo Cupcakes! They were irresistable! My family and friends couldn’t keep their hands off! I also added pecans and carmel over the top as well! You’re amazing! Thank you! Keep posting!ReplyCancel

  • Brandy - 04/03/2010 - 4:22 am

    I was following links yesterday and came across this post of yours. I just had to try this recipe. You really have a beautiful blog. Your pictures are so deliciously inspiring. I don’t usually cook or bake so for me to see a picture and actually desire baking is highly unusual. Anyways, I made them last night (Substituted peanut butter oreos-Yum!) and they were delicious. My husband thanks you for letting him come home to a yummy suprise. And I thank you for sharing your talents with me.ReplyCancel

  • TomPier - 05/04/2010 - 4:07 am

    great post as usual!ReplyCancel

  • John1139 - 05/14/2010 - 10:05 am

    Very nice site! is it yours tooReplyCancel

  • Facebook Chips - 02/19/2011 - 7:19 am

    i come by every 2-3 days to look over your site and its pleasing to check out some authentic blog posts, i put a url so you can visit my account on twitter should you ever wanna review mineReplyCancel

  • children book - 07/11/2011 - 7:15 pm

    I understand that there are a lot of spam lately. Apparently it’s pretty difficult for guys to understand that relationships can be mutually rewarding. I can leave a meaningful awesome comment and add content and essence to one of your articles and you will give me a link in exchange. There are too many takers out there and they aren’t willing to help people out. Take take take! .ReplyCancel

  • Danny - 07/30/2011 - 6:45 am

    Great post.ReplyCancel

  • Stephanie - 12/07/2011 - 6:04 pm

    I love your website! I stumbled upon it months ago when I was looking for Macaron recipes, and I just revisited. Love it!
    These cupcakes look AMAZING. Like disturbingly But I have to say I’m a little creeped out. My name is Stephanie… And according to this, the Stephanie you made these for’s bday is Feb 26th. Mine is Feb 27th! Weird.lolReplyCancel

  • Kellie Delvecchio - 01/11/2012 - 4:33 pm
  • Susie - 02/28/2012 - 9:46 pm

    LOVE THESE! I would love for you to stop by and link up these lil treats in my Oreo 100th Happy Birthday Party!

    Thank you! Yummy!


  • […] I haven’t posted a cupcake in a while and I was so excited when I came accross this No Bake Hot Fudge Oreo Cupcake. It looks simple and delicious and my 15 year old is going to love Jonna (wow, this will even be […]ReplyCancel

  • dena vickers - 06/29/2012 - 8:33 pm

    sounds wonderful…hope to make some for grandson, Clay’s birthday party Sun!!ReplyCancel

  • karen - 07/11/2012 - 8:25 pm

    for how much time and degrees do we baked them?ReplyCancel

  • Max - 07/25/2012 - 8:05 pm

    Really, Karen??? lol!ReplyCancel

  • Bonnie - 08/19/2012 - 10:55 am

    absolutely great recipe. seems pretty easy. suitable for vegetarians. and this recipe is very well explained with the right picture captioned well. very nice tutorial! Thank you!ReplyCancel

  • amit - 11/17/2012 - 4:17 pm

    Hi 🙂
    I shared your wonderful recipe on my blog:)

    your welcomed to visit 🙂ReplyCancel

  • Klarspüler - 02/08/2013 - 4:24 am

    What the…??? These cupcakes look absolutely amazing. I can’t believe how easy it is to make this beautiful dessert! Your pics are wonderful and the recipe is just stunning. i can’t stop looking at your pics. I am starving for one of this beauties!!!ReplyCancel

  • Alyssa Ramirez - 02/10/2013 - 12:40 am

    Wow these look amazing and so yummy! Looks like a fun recipe too! I can’t wait to make these!ReplyCancel

  • Catherine Murphy - 07/31/2013 - 3:01 am

    What a beautiful treat. I had seen these on a friends post and googled them, glory there they were, delicious and easy. Went together a dream. The directions and photos are superb. If I may hint that for the butter measurement of the fudge sauce you put weight needed instead of ‘stick’. In America we have 4oz. Stick but in the UK, where my son is studying and in Kuwait where are we currently reside a stick is 100gr. Such a small difference in a sauce might not signify, but in a cake or something more delicate, could be tricky. Not to mention, my son as a learner cook would not know what size a ‘stick’ is, 200gr stick is available although that’s more of a slab isn’t it? Thanks again for such a beautiful site, a dessert that looks and tastes so lush, but goes together so easily, a cooks dream. Best of luck in all your cooking endeavors. Sincerely, Catherine Murphy.ReplyCancel

    • Get Off Your Butt and BAKE - 07/31/2013 - 2:17 pm

      Hi Catherine,

      What a sweet comment to wake to this morning. I need a lift!
      I will change that soon. I should be more aware of how I post ingredients, as not everyone reads it the same way.


  • suna - 08/01/2013 - 1:21 am

    Okay! You grab my attention 😀
    Nice idea for party. Quick, easy yet irresistible 🙂ReplyCancel

  • LVL - 12/03/2013 - 10:10 am

    Thanks for this… looks awesome will definitely have to try!!!ReplyCancel

  • monica ziegler - 01/21/2014 - 8:45 pm

    these look delicious. want to make these for a big group. what a great idea. how easy are they to get out of the baking cups when you go to eat them? do they stick? thanksReplyCancel

  • Erin - 02/19/2014 - 8:23 am

    I saw these on Facebook and they look so yummy! I Googled to find the original recipe, but I thought you might like to know that there’s a website sharing the recipe with your picture on their Facebook page with no link back to you. Here’s their post: Maybe I’m nit the first to let you know but I would want to know if I were so you. 🙂 Have a great day!ReplyCancel

  • Jenny - 10/03/2014 - 4:59 pm

    The printable directions say to put on the hot fudge sauce on and then the whipped topping but the regular site says the opposite. Hope it’s the latter!ReplyCancel

  • April - 12/14/2015 - 9:53 am

    wow!these recipes look scrumptious!ReplyCancel