This mud pie tea set turns a classic childhood playtime activity into a fully edible, surprisingly delicious dessert. Made from a rich, fudgy cookie crust pressed into mini tart molds, filled with a silky chocolate pudding “mud,” and topped with gummy worms and crushed cookie “dirt,” these little cups are as fun to make as they are to eat. The sturdy crust holds its shape perfectly, making it a genuinely useful centerpiece for a themed party or a whimsical afternoon treat.
Ingredients
- 1 ½ cups (190 g) chocolate cookie crumbs (about 18 Oreos, filling removed)
- ¼ cup (55 g) unsalted butter, melted
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 6 oz (170 g) semisweet chocolate, finely chopped
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 12 gummy worms (or gummy bugs)
- ½ cup (60 g) chocolate cookie crumbs (for “dirt” topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup mini muffin pan or mini tart pan.
- In a medium bowl, combine the 1 ½ cups (190 g) chocolate cookie crumbs and ¼ cup (55 g) melted butter. Stir until the mixture resembles wet sand.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom and up the sides of each mini muffin cup, forming a small “teacup” shape. Use your fingers or the back of a small spoon to compact it.
- Bake the crusts for 10-12 minutes, until they are set and slightly fragrant. Remove from the oven and let them cool completely in the pan for about 15 minutes. Once cool, carefully remove them from the pan and set aside.
- While the crusts cool, make the chocolate pudding. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks until the mixture is pale and thick.
- Gradually whisk in the milk, making sure there are no lumps. Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes. Let it boil for 1 minute, then remove from heat.
- Add the chopped chocolate, 2 tablespoons (30 g) butter, and vanilla extract. Stir until the chocolate is completely melted and the pudding is smooth.
- Pour the pudding through a fine-mesh strainer into a bowl to remove any cooked egg bits. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the pudding for at least 1 hour, until it is completely chilled and set.
- Once the pudding is cold, spoon it into a piping bag or a zip-top bag with a corner snipped off. Pipe the pudding into each cooled crust, filling to the top.
- Top each “mud pie” with a generous sprinkle of the remaining ½ cup (60 g) cookie crumbs to look like dirt.
- Gently press one gummy worm into the top of each cup so it looks like it’s crawling out of the mud. Serve immediately, or chill until ready to serve.
Tips
- Substitutions: For a gluten-free version, use gluten-free chocolate cookies. For a richer flavor, substitute the semisweet chocolate with dark chocolate. You can also use a high-quality store-bought chocolate pudding to save time, but the homemade version is worth the effort.
- Make-Ahead: The crusts can be baked and stored in an airtight container at room temperature for up to 2 days. The pudding can be made a day ahead and kept refrigerated, covered.
- Common Mistake: Don’t overbake the crusts, as they will become too hard to bite through. They should be just set and slightly firm to the touch. Also, press the crust firmly into the pan to prevent it from crumbling when you remove it.
- Removing the Cups: If the crusts stick to the pan, run a thin knife around the edges before lifting them out. Letting them cool completely is essential for clean removal.
Serving Suggestions
These mud pie tea sets are perfect for a children’s birthday party, a Halloween gathering, or a fun Earth Day dessert. Serve them on a platter lined with green-tinted coconut flakes to resemble grass, or place them in a sandbox-themed tray with extra gummy worms scattered around. For a grown-up twist, serve them with a dollop of whipped cream and a sprinkle of espresso powder.
Variations
- Peanut Butter Mud: Swirl ¼ cup (65 g) of creamy peanut butter into the pudding before chilling.
- Mint Chocolate Chip: Add ½ teaspoon of peppermint extract to the pudding and fold in ¼ cup (40 g) of mini chocolate chips.
- Berry Swirl: Gently fold in ½ cup (125 g) of your favorite berry jam into the chilled pudding for a fruity surprise.
- Vegan Version: Use a vegan chocolate cookie, coconut oil instead of butter, and a plant-based milk and butter. Use a vegan chocolate pudding recipe or a store-bought vegan pudding.
Storage and Reheating
Store any leftover mud pie tea cups in an airtight container in the refrigerator for up to 3 days. The crusts may soften slightly over time, which is perfectly fine. These are best enjoyed cold, so there is no need to reheat them. If you must reheat, a few seconds in the microwave will warm the pudding, but the crust will become very soft. For best results, serve them straight from the fridge.
Frequently Asked Questions
Can I use a regular muffin pan instead of a mini one? Yes, you can, but you will need to adjust the baking time (increase to about 15-18 minutes) and you’ll get larger, more substantial “teacups.” You may also need to increase the crust and filling amounts by about half.
My pudding is lumpy. What went wrong? Lumps usually happen if the milk is added too quickly to the egg mixture, or if the mixture isn’t whisked constantly. To fix it, you can press the finished pudding through a fine-mesh strainer, which will remove any lumps. Whisking vigorously while the pudding cooks is the best prevention.
Can I make these without eggs? Yes, you can use a cornstarch-based pudding recipe that doesn’t require eggs, or use a vegan instant pudding mix. The texture will be slightly different but still delicious.
How far ahead can I assemble these? You can assemble them up to 24 hours in advance. Keep them covered in the refrigerator. The crusts will soften a bit, but they will still hold their shape. Add the gummy worms and “dirt” topping just before serving to keep them looking fresh.
Can I freeze the mud pie tea cups? Yes, you can freeze the assembled cups (without the gummy worms) for up to 1 month. Thaw them in the refrigerator overnight before serving. The texture of the pudding may change slightly after freezing.
What can I use instead of gummy worms? Any small candy works well, such as gummy bears, chocolate-covered raisins, or even small mint leaves for a more elegant look. For a non-candy option, use a small sprig of mint or a fresh raspberry.
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- Mississippi Mud Pie Bars: Rich Chocolate Dessert
- Michigan Pasties Shipped Frozen: Bake at Home
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