Decadent red velvet brownie cups filled with a crunchy Oreo truffle center, finished with a crisp vanilla shell and festive decorations for Valentine’s Day. Rich, indulgent, and perfect for special occasions.
Happy Valentine’s Day! It’s the perfect time for chocolate, a glass of wine, a cozy dinner, and a sweet, festive treat. This recipe is quick, simple, and ideal for sharing—or keeping all to yourself.
I put this together at the last minute, so I wanted something fast and easy. If you like straightforward desserts that still feel special, these red velvet Oreo cups are for you. Pour a glass of red wine, grab whoever (or whatever) keeps you company, and enjoy these creamy, crunchy, bite-sized delights. They work great for Valentine’s Day—and any day you crave something decadent.
RED VELVET OREO VALENTINE CUPS
This recipe starts with a box of red velvet cake mix and a box of Ghirardelli white chocolate pudding mix—simple pantry ingredients that make assembly fast. In a large bowl, combine both mixes with ½ cup melted butter, 2 eggs, and ⅓ cup plus 1 tablespoon vegetable oil. Beat with an electric mixer for about 2–3 minutes until combined. The batter will look greasy; that’s normal. Meanwhile, preheat the oven to 325°F.
Generously spray a mini muffin pan with cooking spray. Use a melon baller or tablespoon scoop to portion the batter into each cup. Press a shallow crater into each portion with the round end of the scoop.
Bake for about 20 minutes, checking around 17 minutes because oven temperatures vary. A toothpick inserted should come out clean. The craters may flatten; while the cups are still warm, press a new indentation with the melon baller or a ½ tablespoon scoop.
For the filling, blitz half a package of Oreos in a food processor until finely ground. Soften 4 ounces of cream cheese in the microwave for about 15 seconds, then combine with the processed Oreos until smooth and uniform.
Spoon or press a ½ tablespoon scoop of the Oreo-cream cheese mixture into each brownie cup, filling to the top. Remove the cups from the pan and transfer them to a parchment-lined baking sheet.
Melt half a package of vanilla CandiQuik according to the package directions. Spoon the melted coating over each Oreo-filled cup to create a firm shell. Decorate with Teddy Grahams, sprinkles, reserved Oreo crumbs, or conversation hearts—whatever fits the occasion. Allow the shells to set before serving.
These keep well in an airtight container for up to about four days—if they last that long!
Recipe Card
Red Velvet Oreo Valentine Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 24 cups
- Category: Dessert, Holiday
- Method: Mixed, Baked
Description
Decadent red velvet brownie cups filled with a crunchy Oreo truffle center, finished with a hard vanilla shell and festive decorations. Rich and indulgent—perfect for Valentine’s Day or any celebration.
Ingredients
- 1 box red velvet cake mix
- 1 box (3.9 oz) Ghirardelli white chocolate pudding mix
- ½ cup butter, melted
- 2 eggs
- ⅓ cup plus 1 tablespoon vegetable oil
- ½ package Oreos
- 4 oz cream cheese
- ½ package vanilla CandiQuik
- Toppings of choice: Teddy Grahams, sprinkles, reserved Oreo crumbs, conversation hearts, etc.
Instructions
- Combine the red velvet cake mix and white chocolate pudding mix in a large bowl. Add ½ cup melted butter, 2 eggs, and ⅓ cup plus 1 tablespoon vegetable oil.
- Beat with an electric mixer until smooth, about 2–3 minutes. The batter may look oily—that’s fine. Preheat the oven to 325°F while you mix.
- Grease a mini muffin pan thoroughly. Use a melon baller or tablespoon to portion batter into each cup and press a shallow crater into each portion.
- Bake for about 20 minutes, checking from 17 minutes onward. A toothpick inserted should come out clean. If craters flatten during baking, press a new indentation while the cups are still warm.
- Process half a package of Oreos in a food processor until fine. Soften 4 ounces of cream cheese in the microwave for 15 seconds, then mix with the Oreo crumbs until combined.
- Fill each brownie cup with a ½ tablespoon scoop of the Oreo-cream cheese mixture, packing it to the top. Transfer the cups to a parchment-lined baking sheet.
- Melt half a package of vanilla CandiQuik following package directions. Spoon the melted coating over each filled cup to form a firm shell. Decorate as desired and let the coating set.
- Serve and enjoy.
Notes
Store leftovers in an airtight container for up to about four days.
Recipe adapted from Pizzazzerie.
What do you think? Did these make the cut or crumble for you? Share your thoughts or variations in the comments below.