Description
These Boston Cream Pie Cookie Cups combine the nostalgic flavors of the classic dessert into delicious, bite-sized treats. A soft yellow cake cookie forms the base, filled with creamy vanilla pudding and topped with a rich chocolate ganache, creating the perfect handheld dessert for any occasion.
Ingredients
Scale
Cookie Cup:
- 15.25 ounces (432g) yellow cake mix (Pillsbury brand recommended)
- ⅓ cup salted butter, melted and cooled
- 2 large eggs, room temperature
Filling:
- 1¾ cups cold whole milk
- 3.4 ounces (96g) instant French vanilla pudding mix (Jell-O brand recommended)
Ganache:
- ¾ cup semi-sweet chocolate chips (Toll House brand recommended)
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F. Spray two mini muffin tins with nonstick cooking spray to prevent sticking.
- Prepare Cookie Dough: In a medium mixing bowl (2-3 quarts), combine the yellow cake mix, melted butter, and room temperature eggs. Stir until fully incorporated with no dry lumps remaining.
- Portion Dough: Measure about 2 to 2 ½ teaspoons of cookie dough into each mini muffin cup. Press the dough flat into the bottom of each cup to prepare for baking.
- Bake Cookie Cups: Bake the cookie cups for 9 to 10 minutes, or until they puff up and turn golden brown.
- Form the Cups: Let the cookie cups cool in the pan for 3 to 5 minutes. Then, gently press the center of each cookie cup with the end of a small rolling pin, round wooden spoon, or tart shaper to create a cavity. Be careful not to press too hard to avoid holes. To prevent sticking, spray your pressing tool with nonstick spray on a paper towel. Allow the cookie cups to cool completely, then transfer them to a wire rack.
- Make the Pudding Filling: Pour the cold milk into a medium bowl. Sprinkle the instant French vanilla pudding mix over the milk. Using a handheld mixer on low speed, beat for 1½ to 2 minutes until the pudding thickens.
- Fill Cookie Cups: Transfer the pudding filling to a piping bag or a gallon-sized zip-top bag with a corner snipped off. Pipe the pudding gently into the centers of the cooled cookie cups until full.
- Prepare Ganache: Place the chocolate chips in a small heat-safe bowl. Heat the heavy cream in a microwave-safe bowl for 1 minute at full power, or until small bubbles form around the edges. Pour the hot cream over the chocolate chips and let sit for 1 minute. Stir until smooth and fully combined.
- Top with Ganache: Spoon about 1 teaspoon of the chocolate ganache onto the top of each pudding-filled cookie cup.
- Chill and Serve: Refrigerate the assembled cookie cups to allow the ganache to set before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing as the pudding may cause sogginess.
Notes
- Storage: Keep leftover cookie cups in an airtight container in the refrigerator. Best within 4 days.
- Prevent Sticking: Even with nonstick mini muffin tins, lightly spray the pan before adding dough to ensure easy removal.
- Forming Cookie Cups: Use the end of a small rolling pin, a wooden spoon handle, or a tart shaper to gently press the cups after baking. Spray the tool lightly with nonstick spray on a paper towel to avoid sticking.
- Do Not Freeze Filled Cups: Freezing may cause the pudding filling to weep and the cookie cups to become soggy upon defrosting.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
