Description
These Boston Cream Cookie Cups are a delightful twist on the classic Boston Cream Pie, combining soft cookie cups with a creamy vanilla pudding filling and rich chocolate ganache topping. Perfect for dessert lovers looking for an easy-to-make treat that captures all the flavors of the iconic pie in a handheld, indulgent cookie cup.
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
- Prepare the cookie dough: In a large mixing bowl, combine the yellow cake mix, melted and cooled salted butter, and eggs. Mix until the dough is smooth and well combined, creating a soft cookie dough consistency.
- Form cookie cups: Preheat your oven to 350°F (175°C). Grease a mini muffin pan thoroughly. Press about a tablespoon of cookie dough into each mini muffin cup, pressing up the sides to form a cup shape. Ensure the bottom is evenly covered without any holes.
- Bake the cookie cups: Place the muffin pan in the preheated oven and bake the cookie cups for about 10-12 minutes or until they are lightly golden and set. Remove from the oven and allow them to cool completely in the pan to firm up the shape.
- Prepare the pudding filling: While the cookie cups are baking and cooling, whisk together the instant French vanilla pudding mix and cold whole milk in a medium bowl until the pudding thickens. This should take about 2 minutes. Refrigerate the pudding until ready to fill.
- Fill the cookie cups: Once the cookie cups are cool, spoon or pipe the vanilla pudding filling into each cookie cup generously, filling them nearly to the top.
- Make the ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and immediately pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir gently until smooth and glossy.
- Top with ganache: Spoon or drizzle the chocolate ganache over the pudding-filled cookie cups, covering the surface completely for a rich chocolate layer on top.
- Chill and serve: Refrigerate the assembled Boston Cream Cookie Cups for at least 1 hour to allow the ganache to set and the flavors to meld. Serve chilled for the best texture and taste.
Notes
- Use room temperature eggs for better dough consistency and easier mixing.
- Make sure the cookie cups are completely cool before filling to prevent pudding from melting.
- For a richer chocolate flavor, use high-quality semi-sweet chocolate chips.
- These cookie cups can be stored in the refrigerator, covered, for up to 3 days.
- Feel free to customize the pudding flavor to chocolate or butterscotch for variety.
Keywords: Boston Cream, cookie cups, vanilla pudding, chocolate ganache, dessert, baked cookie, easy dessert