Boston Cream Pie Cookie Cups

5 from 1 vote

Boston Cream Pie Cookie Cups combine the classic flavors of Boston cream pie with a quick and easy recipe. Cake mix, instant pudding, and chocolate chips help bring this recipe together in no time!

Prep Time20

Cook Time9

Rest Time30

Total Time59

Course: Dessert

Cuisine: American

Keyword: Boston Cream Pie Cookie Cups Recipe

Servings: mini cookie cups

Calories: 85kcal

Ingredients

Cookie Cups

15.25 ounces yellow cake mix, we used Pillsbury brand (432g)
⅓ cup salted butter, melted and cooled
2 large eggs, room temperature

Filling

1 ¾ cups cold whole milk
3.4 ounces instant French vanilla pudding mix, we used Jell-O brand (96g)

Ganache

¾ cup semi-sweet chocolate chips, we used Toll House brand
½ cup heavy cream

Instructions

Preheat the oven to 350°F. Spray 2 mini muffin tins with nonstick cooking spray.
Add the cake mix, melted butter and room temperature eggs to a medium size (2-3 quart) mixing bowl. Stir until completely incorporated and no dry cake mix lumps are visible.
Measure 2 - 2 ½ teaspoons per mini muffin cup. Press the dough into a flat plate shape in the bottom of the muffin pan.
Bake for 9-10 minutes, or until the cookie has puffed up and is golden brown.
Allow the cookies to cool in the pan for about 3-5 minutes before using either the end of a small rolling pin, the end of a round wooden spoon, or a tart shaper to gently press the cookie until it forms a cup. (Be careful to not press so hard as to make a hole in the bottom of the cookie cup. The cookie will still be a bit doughy). To help ensure that the cookie does not stick whatever you choose to press, you can spray a paper towel with nonstick cooking spray to wipe the end with. Allow the cookie cups to cool completely. Transfer the cooled cookie cups to a wire cooling rack.
Next add the cold milk to a medium size mixing bowl. Sprinkle the instant vanilla pudding mix over the milk, and use a handheld mixer on low speed to mix until the pudding thickens. This should take about 1 ½ - 2 minutes.
Add the pudding to either a disposable piping bag or a gallon size ziplock bag with a corner snipped off.
Place the tip of the piping bag into the cookie cup cavity. Use gentle pressure to squeeze the pudding just to the top of the cookie cup. Repeat for the remaining cookie cups.
Add the chocolate chips to a small heat-safe bowl.
Add the heavy cream to a small microwave safe bowl. Heat for 1 minute at full power, or until the cream just begins to make small bubbles. Carefully remove the cream from the microwave and pour over the chocolate chips. Allow the cream and chocolate to sit for about 1 minute before stirring until the chocolate and cream mixture is completely combined, smooth and not little bits of chocolate chips remain.
Spoon 1 teaspoon of the chocolate ganache on top of the pudding layer. Allow the chocolate to solidify in the refrigerator before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing the filled cookie cups, as the pudding can “weep” when defrosted and cause the cookie cups to become soggy.

Notes

Bring your eggs and butter to room temperature before mixing. This helps create a smoother dough that will bake up fluffier.
Use a small cookie scoop or measuring spoon to measure out the dough evenly. This helps all the cookie cups bake at the same rate.
If the dough is too sticky to handle, chill it in the refrigerator for about 15 minutes. This makes it easier to press into the muffin tins.
When forming the cups, if the dough sticks to the tool, dip it in a little flour or powdered sugar. This will prevent sticking and help you form perfect cups.
If the pudding seems too runny, let it sit for a few extra minutes or set it in the fridge to thicken up before filling the cookie cups.
Allow the cookie cups to cool completely in the pan before transferring them to a wire rack. This helps them firm up and maintain their shape.
Let the chocolate ganache cool slightly before spooning it onto the pudding. This prevents the pudding from melting and ensures a smooth finish.

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