If you love decadent, bite-sized desserts that pack a flavor punch, you’re going to want to make these Boston Cream Cookie Cups with Pudding and Ganache Recipe. I absolutely love how these treat-sized cups bring the nostalgic charm of a Boston cream pie into a fun, handheld cookie form — perfect for parties, snacks, or whenever you need a sweet pick-me-up. Trust me, once you try this, you’ll find it hard to stop at just one!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of what you need in your pantry, making this an easy go-to dessert.
- Fun and Unique Presentation: These cookie cups capture the classic Boston cream pie flavors in an unexpected, playful way.
- Perfect For Parties: Bite-sized, shareable, and irresistibly good — your friends will ask for the recipe!
- Customizable: You can tweak the pudding flavor or ganache to suit your taste — more on that below!
Ingredients You’ll Need
The magic really lies in how these ingredients come together. The yellow cake mix gives the cookie base a tender crumb while the pudding filling is silky and dreamy, and the chocolate ganache adds that glossy, rich finish. I always recommend sticking to quality ingredients–it makes a difference you can taste.
- Yellow Cake Mix: I like using a trusted brand like Pillsbury for consistent, fluffy results.
- Salted Butter: Brings richness and helps with that perfect golden color.
- Large Eggs: Make sure they’re at room temperature so the mix blends smoothly.
- Whole Milk: Cold milk is important for setting the pudding right.
- Instant French Vanilla Pudding Mix: My go-to is Jell-O brand; it’s creamy and flavorful.
- Semi Sweet Chocolate Chips: I use Toll House to keep the ganache smooth and balanced.
- Heavy Cream: The secret to that shiny, luscious ganache topping.
Variations
I love that you can easily personalize this Boston Cream Cookie Cups with Pudding and Ganache Recipe to fit your family’s preferences or dietary needs. Sometimes I swap the vanilla pudding for chocolate or even strawberry just to mix things up and keep everyone guessing!
- Use a Different Pudding Flavor: I tried chocolate pudding once, and it gave the cookie cups a delicious twist — it’s like a mini chocolate custard surprise!
- Make It Gluten-Free: Try a gluten-free yellow cake mix; just make sure to check your pudding and chocolate chips are gluten-free as well.
- Add a Hint of Coffee: Mixing a teaspoon of instant espresso into the ganache adds a mocha vibe I’m obsessed with.
How to Make Boston Cream Cookie Cups with Pudding and Ganache Recipe
Step 1: Preparing the Cookie Cups
Start by preheating your oven to 350°F and giving your mini muffin tins a good spray with nonstick cooking spray. Even if your pans are nonstick, this extra step saves a lot of frustration later. Mix the yellow cake mix, melted butter (make sure it’s cooled so it doesn’t scramble your eggs!), and room temperature eggs together until the batter is smooth and lump-free. I always make sure not to overmix here; you want a tender, soft dough, not tough.
Step 2: Forming the Cups
Using a teaspoon measure, portion about 2 to 2½ teaspoons of dough into each muffin well. Press the dough flat into the bottom of the cup so it bakes evenly. After baking for 9 to 10 minutes until they puff and turn golden, wait 3 to 5 minutes to cool slightly — this is when I gently press the cookie into a cup shape. I use the end of a small rolling pin for this, but you can also use the handle of a wooden spoon or a tart shaper. Remember to spray the tool with nonstick spray or wrap it in a sprayed paper towel to prevent sticking. Be gentle here; pushing too hard can make holes in the bottom of your cup. Once shaped, let them cool completely on a wire rack before adding filling.
Step 3: Making the Vanilla Pudding Filling
Pour cold whole milk into a medium bowl, sprinkle in the instant pudding mix, and blend with a handheld mixer on low speed for about 1½ to 2 minutes, until thickened. I like to let it rest for a few minutes so the pudding sets just right—it’s much easier to pipe that way! Spoon it into a piping bag or a ziplock bag with the corner snipped off, and carefully fill each cookie cup just to the brim.
Step 4: Creating the Chocolate Ganache
Heat the heavy cream in the microwave for about a minute or until tiny bubbles form around the edges (don’t let it boil). Pour the hot cream over your chocolate chips and wait patiently for about a minute before stirring together until silky smooth. Spoon a teaspoon of ganache over each pudding-filled cup. Pop them into the fridge to let the chocolate set — this is where they turn from awesome to absolutely irresistible!
Pro Tips for Making Boston Cream Cookie Cups with Pudding and Ganache Recipe
- Preventing Sticking: Even with nonstick pans, always spray your mini muffin tins — it saves the cookie cups from breaking apart when you try to remove them.
- Shaping With Care: When pressing the cookies into cups, be gentle and don’t press too hard to avoid holes, which can cause the filling to leak.
- Chill Your Pudding: Let your pudding sit and firm up slightly before piping for neater filling and less mess.
- Ganache Gloss: Stir your ganache just gently and thoroughly; overheating or vigorous stirring can cause it to seize or become grainy.
How to Serve Boston Cream Cookie Cups with Pudding and Ganache Recipe
Garnishes
I love to keep it classic and simple with these cookie cups, but adding a sprinkle of finely chopped toasted nuts or a dusting of powdered sugar just before serving can add a nice touch of texture or elegance. If you’re feeling fancy, a tiny fresh berry on top of each ganache dome adds a pop of color and extra flavor.
Side Dishes
These little cups shine on their own but pair amazingly well with a scoop of vanilla ice cream for an indulgent dessert spread or alongside a cup of rich coffee or chai latte to balance the sweetness. For brunch or party platters, offering some fresh fruit alongside adds a refreshing contrast.
Creative Ways to Present
For a party or special occasion, try arranging the cookie cups on a tiered dessert stand to really highlight their bite-sized charm. You can also place each cup in a mini cupcake liner for easy serving and a cute look. Another fun idea I discovered is drizzling extra ganache over the plates for an artful touch that guests love.
Make Ahead and Storage
Storing Leftovers
I always store any leftovers in an airtight container in the refrigerator, and they keep wonderfully for up to four days. Keeping them chilled helps maintain both the texture of the cookie cups and the firmness of the pudding filling. Just remember not to leave them out too long at room temperature.
Freezing
Freezing filled cookie cups isn’t my favorite because the pudding tends to “weep” once thawed, which can make the cookie cups soggy. If you want to freeze components separately, you could freeze the cookie cups alone and prepare and add the pudding and ganache fresh when ready to serve.
Reheating
Since these are best served chilled to keep the pudding and ganache textures right, I usually skip reheating. If you do want the cookie cups a bit softer, allow them to sit at room temperature for 10–15 minutes before serving, but I’d avoid microwaving to preserve the filling consistency.
FAQs
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Can I use a different cake mix for the cookie cups?
Absolutely! While I used a yellow cake mix for that classic Boston cream pie vibe, you could try vanilla or even butter cake mixes. Just make sure it’s a boxed mix that bakes well into a dough-like consistency rather than a thin batter.
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How do I know when the cookie cups are done baking?
Look for a puffed-up cookie with golden brown edges. The centers may still look slightly soft, but they’ll firm up while cooling. Don’t overbake or the cups will dry out and crack when you try to form them.
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Can I make the pudding from scratch instead of using instant mix?
You can, but be mindful that homemade pudding often takes longer to set and may alter the texture of the cookie cups slightly. Instant pudding keeps the process quick and foolproof for this dessert.
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Is there a substitute for heavy cream in the ganache?
Heavy cream gives that rich, smooth ganache texture, but you can try full-fat coconut milk as a dairy-free alternative. Keep in mind it might impart a slight coconut flavor and the consistency may be a bit different.
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How long can I keep the finished Boston Cream Cookie Cups refrigerated?
I recommend enjoying them within 4 days. After that, the cookie cups can start to lose their crispness and the pudding might attract moisture, causing sogginess.
Final Thoughts
This Boston Cream Cookie Cups with Pudding and Ganache Recipe holds a special place in my heart because it turns a classic dessert into a fun, shareable experience. Whether for a family gathering or a casual treat, these cookie cups hit just the right note of creamy, chocolatey, and cakey goodness. I truly hope you give this recipe a whirl—I promise it’s as delightful to make as it is to eat. And if you do, come back and tell me your favorite variations!
Print
Boston Cream Cookie Cups with Pudding and Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Boston Cream Pie Cookie Cups are a delightful twist on the classic dessert, featuring a tender cookie cup base filled with creamy vanilla pudding and topped with rich chocolate ganache. Perfect for parties or a sweet treat, these bite-sized delights combine the flavors of a traditional Boston Cream Pie in a convenient and fun cookie cup form.
Ingredients
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 and prepare pans: Preheat your oven to 350°F. Spray 2 mini muffin tins thoroughly with nonstick cooking spray to prevent sticking.
- Make the cookie dough: In a medium mixing bowl (2-3 quart size), combine the yellow cake mix, melted and cooled butter, and room temperature eggs. Stir until no dry lumps remain and the dough is fully incorporated.
- Form cookie cups: Scoop 2 to 2 ½ teaspoons of dough per mini muffin cup. Press each portion evenly into the bottom of the muffin cup, shaping a flat plate-like base.
- Bake the cookie cups: Bake for 9 to 10 minutes, or until the cookies are puffed and golden brown.
- Shape the cookie cups: Let the cookies cool in the pan for 3 to 5 minutes. Using the end of a small rolling pin, a round wooden spoon, or a tart shaper, gently press the center of each warm cookie to form a cup. Spray a paper towel with nonstick spray and wipe your pressing tool to avoid sticking. Be careful not to press too hard to prevent holes. Allow cookie cups to cool completely before transferring them to a wire rack.
- Prepare the pudding filling: Pour cold whole milk into a medium bowl. Sprinkle the instant French vanilla pudding mix evenly over the surface. Using a handheld mixer on low speed, mix for 1½ to 2 minutes until the pudding thickens.
- Fill the cookie cups: Place the pudding in a piping bag or a gallon-size ziplock bag with a corner snipped off. Pipe the pudding gently into each cookie cup, filling to the top.
- Make the ganache: Place chocolate chips in a heat-safe bowl. In a separate microwave-safe bowl, heat the heavy cream for 1 minute at full power until small bubbles form. Pour the hot cream over the chocolate chips and let sit for one minute. Stir gently until smooth and fully combined.
- Top the cookie cups: Spoon about 1 teaspoon of the chocolate ganache over the pudding layer on each cookie cup.
- Chill before serving: Refrigerate the filled cookie cups to allow the ganache to solidify before serving. Store leftovers airtight in the refrigerator for up to 4 days. Avoid freezing as this may cause the pudding to weep and the cookie cups to become soggy.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prevent sticking: Always spray muffin pans with nonstick cooking spray even if using nonstick pans to ensure easy removal.
- Shaping the cookie cups: Use a small rolling pin end, wooden spoon end, or tart shaper to press the cookies into cups gently. Spray the tool with nonstick spray to avoid sticking. Do not press too hard to avoid holes.
- Do not freeze filled cups: Freezing may cause the pudding to release moisture and make the cookie cups soggy upon thawing.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
