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–+ servings
Mini shortbread cookie cups topped with glossy chocolate sauce on a white plate, reminiscent of a delightful Boston Cream Pie Cookie.
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Boston Cream Pie Cookie Cups

These soft, cake-like cookie cups are filled with creamy vanilla pudding and topped with a rich chocolate ganache for a delicious bite-sized treat!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 36 Cookie Cups
Calories: 119kcal
Author: Laura

Ingredients

  • 1 box (15.25 oz) yellow cake mix
  • ⅓ cup butter, softened
  • 2 eggs
  • 1 pack (3.4 oz) instant vanilla pudding
  • ½ cup milk
  • 1 ¼ cups heavy whipping cream, divided
  • ¼ cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C)
  • Spray a mini muffin pan with non-stick cooking spray and set aside
  • Beat together the yellow cake mix, butter, and eggs in a large mixing bowl until a soft dough forms
    A green bowl contains two raw eggs, flour, and a stick of butter on a marble surface—the perfect start to whipping up a batch of Boston Cream Pie Cookies.
  • Scoop rounded teaspoons of cookie dough into the mini muffin cups, ensuring each is no more than ⅔ full
    Cookie dough scoops sit in a mini muffin pan beside a green mixing bowl, with a nod to the indulgence of Boston Cream Pie Cookies, and a dough scoop rests on the marble countertop.
  • Bake for 9-10 minutes until set
  • Remove from the oven and cool in the pan for 5 minutes
    A muffin tin filled with baked Boston Cream Pie cookie cups, some featuring a slight dome on top. A wooden utensil rests on the tin, hinting that these delectable treats were recently removed from the oven.
  • Press the center of each cookie with the end of a wooden spoon or mini tart shaper to create an indentation
    Boston Cream Pie Cookie cups cool gently on a wire rack atop the marble countertop.

For the vanilla cream filling:

  • Mix the milk and instant vanilla pudding in a small bowl and set aside
    A mixing bowl with powder and liquid ingredients, preparing to create a delightful Boston Cream Pie Cookie, sits next to a metal whisk on a marble countertop.
  • Beat 1 cup of heavy cream in a large mixing bowl until stiff peaks form
  • Add the vanilla pudding mixture to the whipped cream and beat until fully combined
    A bowl of whipped cream mixed with a mound of mashed yellow fruit rests on a marble countertop, reminiscent of the creamy texture found in a Boston Cream Pie Cookie.
  • Transfer the cream filling to a zip-top bag, cut off a corner, and pipe into the center of each cookie cup
    Mini tart shells with creamy filling rest on a cooling rack beside a piping bag of yellow cream, reminiscent of a Boston Cream Pie Cookie, all set elegantly on a marble counter.

For the chocolate ganache:

  • Microwave ¼ cup heavy whipping cream and chocolate chips in a small bowl for 15 seconds
    A white bowl containing milk and chocolate chips sits invitingly on a marble surface, reminiscent of the sweet allure of a Boston Cream Pie Cookie.
  • Stir well, then microwave for another 15 seconds and stir until thick and glossy
    A bowl with chocolate mixture and a red whisk sits on a marble countertop, ready to transform simple ingredients into delightful Boston Cream Pie Cookies.
  • Spoon a small amount of chocolate ganache onto the top of each cookie cup
    Mini tarts with chocolate filling rest on a wire rack, reminiscent of Boston Cream Pie's rich allure, next to a bowl of melted chocolate and a waiting spoon.
  • Serve immediately or refrigerate for up to 3 days
    Mini cupcakes with chocolate topping on a cooling rack, reminiscent of a delightful Boston Cream Pie Cookie, with one having a bite taken out.

Video

Notes

The cookie cups are very soft and cake-like.
The ½ cup of milk is just used to sort of “bloom” the vanilla pudding mix. The result will be a very thick pudding, but perfect when beaten into the whipped cream. 
If you do not have a microwave, the ganache can be made in a small saucepan on the stove over low heat.
I used a 24 well pan and baked 24 cookie cups first, then used the pan again to bake the next batch of 12 cookie cups for a total of 36.

Nutrition

Serving: 1 Serving | Calories: 119kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 193IU | Vitamin C: 0.05mg | Calcium: 43mg | Iron: 0.4mg