Description
These Boston Cream Pie Cookies recreate the classic dessert in bite-sized form. Soft yellow cake cookie cups are filled with smooth vanilla whipped cream and topped with rich chocolate ganache, making them an irresistible treat perfect for any occasion.
Ingredients
Cookie Cups:
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1 box yellow cake mix
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2 eggs
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1/3 cup butter, softened
Homemade Whipped Cream:
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1 (3.25 oz) package instant vanilla pudding
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1 cup heavy whipping cream
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1/2 cup milk
Chocolate Ganache:
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2 tablespoons semi-sweet baking chips
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2 tablespoons heavy whipping cream
Instructions
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Preheat oven to 350°F (175°C).
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In a mixing bowl, combine yellow cake mix, eggs, and softened butter. Beat until smooth.
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Spoon the dough into a greased mini muffin pan, filling each cup about 2/3 full. Bake for 10–12 minutes or until lightly golden. Remove from oven and let cool completely.
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While cookies cool, prepare the whipped cream: In a bowl, whisk together instant vanilla pudding mix, heavy cream, and milk until thick and creamy. Refrigerate until ready to use.
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For the ganache, heat heavy cream in a small saucepan until just simmering. Pour over the semi-sweet baking chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
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Once cookie cups are cool, fill each with the whipped cream mixture using a spoon or piping bag.
- Drizzle or spoon the chocolate ganache over the filled cookies. Refrigerate for 30 minutes before serving to set the ganache.
Notes
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Use mini muffin pans for perfect cookie cups.
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For firmer ganache, chill longer before serving.
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Can be stored covered in the refrigerator up to 3 days.
- Whipped cream filling can be piped for a neater presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American