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Hot Fudge Oreo Cupcakes

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“Hot fudge oreo cupcakes...requires time to freeze.”
READY IN:
15mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) package Oreo cookies
  • 14 cup butter (melted)
  • 12 gallon vanilla ice cream (any flavor will work)
  • 8 ounces frozen whipped topping (like Cool Whip)
  • 14 cup nuts (optional)
  • 12 ounces hot fudge (as desired)

Directions

  1. Crush Oreos and combine with melted butter. Reserve at least 1 cup of crumbs for later, and press remaining crumbs firmly into bottom of cup cake 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. Drizzle with Hot fudge Sauce and sprinkle toasted nuts on top if desired.
  4. Spread Whipped topping over all, and drizzle again with Hot fudge Sauce. Cover and return to freezer.
  5. Let Freeze until hard. Take out of freezer and serve. (You can spray pan with non stick spray to help with easy removal from pan).

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