Description
These Boston Cream Pie Cookie Cups are a delightful twist on the classic dessert, featuring soft cookie cups filled with creamy vanilla pudding and topped with rich, glossy chocolate. Perfect bite-sized treats for parties or an indulgent snack.
Ingredients
Scale
Cookie Cups
- 1 box (15.25 ounce) yellow cake mix
- 1/3 cup butter, softened
- 2 eggs
Filling
- 1 package (3.4 ounce) instant vanilla pudding mix
- 1/2 cup milk
- 1 cup heavy whipping cream (divided from 1 1/4 cup total)
Chocolate Topping
- 1/4 cup heavy whipping cream (remaining from 1 1/4 cup)
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking tools.
- Prepare Mini Muffin Pan: Spray a mini muffin pan generously with non-stick cooking spray and set aside.
- Make Cookie Dough: In a large mixing bowl, combine yellow cake mix, softened butter, and eggs. Use an electric mixer to blend until a soft dough forms.
- Scoop Dough into Pan: Using rounded teaspoons, scoop the dough evenly into the prepared mini muffin cups, filling each about 2/3 full to allow room for rising.
- Bake Cookie Cups: Bake the cookie cups in the preheated oven for 9-10 minutes until they are set but still soft. Remove from oven and let them cool in the pan for 5 minutes.
- Create Indentations: Press the center of each warm cookie cup using the end of a wooden spoon or mini tart shaper to create a deep indentation for the cream filling. Run a butter knife around the edges to loosen them, then transfer to a wire rack to cool completely.
- Prepare Vanilla Cream Filling: In a small bowl, combine instant vanilla pudding mix and milk, mixing briefly. In a large bowl, beat 1 cup of heavy cream until stiff peaks form, then fold in the pudding mixture with the electric mixer until smooth and fully combined.
- Pipe Filling into Cookie Cups: Transfer the cream filling into a piping bag made from a gallon-size zip-top bag with a cut corner, then pipe the cream into the indentations in each cooled cookie cup.
- Make Chocolate Topping: In a small microwave-safe bowl, combine the remaining 1/4 cup heavy cream and semi-sweet chocolate chips. Microwave for 15 seconds, stir, microwave an additional 15 seconds, and stir until the mixture is thick and glossy.
- Top and Serve: Spoon a small amount of chocolate topping onto each filled cookie cup. Serve immediately or refrigerate for up to three days for best freshness.
Notes
- Do not overfill the mini muffin cups when scooping cookie dough to prevent overflowing during baking.
- Ensure the cookie cups cool completely before filling to prevent filling from melting.
- The chocolate topping can be adjusted in thickness by microwaving in short bursts and stirring thoroughly.
- Refrigerate leftovers and consume within three days for optimal flavor and texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
