Deader than Dirt Cups {Recipe}

Deader than Dirt Cups | Deliciously Darling Events

Deader than Dirt Cups {Recipe}

Today I’m sharing my recipe for Deader than Dirt Cups, as seen on Amy Atlas Events. There are two ways to make this: homemade and store bought! I usually make homemade and I highly recommend Martha Stewart’s Double Chocolate Pudding recipe but when I’m in a pinch I use Trader Joe’s Bavarian Chocolate Pudding {I just have to say it is so amazing!!!}.

In order to make these cute little cups you will need:

Chocolate Pudding {Martha Stewart’s Recipe below or Trader Joe’s pudding}
1 Package Oreos {or in this case: Joe Joes – Trader Joes brand of chocolate cookies}
1 tube of Wilton’s Red Sparkeling Gel {Found in the baking section of Michael’s or Joannes}
1 package of cute little serving cups {Party City}

Prepare your pudding as per the instructions below and set aside. Pour your Joe Joe cookies into a zip lock bag and “hammer” until they are crushed. You can also poor them into your food processor and pulse until crumbly. Simply layer the oreos, pudding and sparkle gel until you have filled up your cup. Top it off with a beautiful Chevron Spoon from Sucre Shop and serve!

Martha Stewart’s Double Chocolate Pudding Recipe 

Serves 4


2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped, plus shavings


  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  2. Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
  3. Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

Happy Baking,

xoxo – Dina