Mocha Cookie Crumble Mini Cakes

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  • 1 package Devils Food Cake Mix
  • 1 box chocolate pudding mix
  • 1/2 c vegetable oil
  • 4 eggs
  • 1 1/4 cups coffee, cooled


  • 2 sticks butter
  • 4 cups powdered sugar
  • 1/2 c Dutch cocoa powder (unsweetened cocoa powder will also work)
  • 1 tsp vanilla
  • 1/2 c coffee-flavored or dark chocolate Oreos, finely crushed
  • 46 tbsp heavy cream


  • 1/2 c heavy cream 
  • 1 tsp instant espresso
  • 3/4 c dark chocolate chips or chunks




  1. In a medium bowl, combine all of the ingredients until fully mixed. Divide the batter among the pans or liners.
  2. Bake for about 19 minutes at 350 degrees if using the pans or until the cake springs back when touched. If making cupcakes, follow the ingredients on the back of the box. Let the cakes cool completely.
  3. Meanwhile, to make the frosting, beat the butter until smooth. Add in half of the sugar and mix. Add in the rest of the sugar, powder, vanilla, Oreos, and cream. Mix until completely smooth. If needed, add more heavy cream 1 tbsp at a time.
  4. To make the ganache, heat the heavy cream for 1 minute or until you see bubbles start to form. Immediately add in the espresso powder and mix. Then add the chocolate chips. Make sure the cream covers most of the chips. Let it sit for 1 minute and then whisk until smooth. Let it cool until it’s slightly warm before adding to the cake.
  5. Spread a small amount of ganache in a line in the middle of each cake. Using a spoon to slightly drip to the sides of the cake. Add more ganache if needed.
  6. Place the frosting in a piping bag with an open star or 1M tip. Pipe a swirl down the center of each cake. Finish with Oreo crumbs if desired. 


These cakes will have a much stronger coffee flavor if you use coffee-flavored Oreos instead of regular. I suggest those if you can find them!