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
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 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
