Boston Cream Pie Cookie Cups
Boston Cream Pie Cookie Cups are soft, bite-sized cookie cups filled with creamy vanilla pudding and topped with rich chocolate ganache, delivering all the classic flavors of Boston cream pie in an easy, handheld dessert.
Servings: 24 cookies
Ingredients
- 1 (13.25 oz) box yellow cake mix
- 1/3 cup butter softened
- 2 eggs
- 1 (3.25 oz) box instant vanilla pudding mix
- 1/2 cup milk
- 1 1/2 cups heavy whipping cream divided
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F and grease a mini muffin pan with non-stick cooking spray, then set aside.
- In a large mixing bowl, combine the yellow cake mix, butter, and eggs with an electric mixer until it forms a soft dough.
- Using a triggered cookie scoop, scoop one tablespoon of dough into each greased mini muffin cup, then bake for 9-11 minutes.
- Once baked, immediately take the end of a spatula or a mini tart tamper to press into the center of each cookie to create a deep indentation, then let cool completely.
- In a small bowl, combine the milk and instant vanilla pudding mix. Whisk to dissolve any lumps, then set it aside to thicken.
- In another mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form.
- Add the whipped cream into the vanilla pudding mixture and beat with the mixer until well combined.
- Transfer the vanilla cream into a ziploc bag or piping bag, cut off one corner, and pipe the cream into the center indentation of each cookie cup.
- In a small microwave safe bowl, combine the remaining 1/2 cup of heavy whipping cream and the semi-sweet chocolate chips. Microwave for 30 seconds on high; stir well, then microwave again for 30 seconds. Stir until it becomes thick and glossy.
- Spoon 1 tsp of the chocolate ganache onto the top of each cookie cup.
- Let the ganache cool, then serve the cookie cups immediately or refrigerate for up to four days.