Description
Delight in these Boston Cream Cookie Cups featuring a buttery cookie base filled with creamy French vanilla pudding and topped with a rich semi-sweet chocolate ganache. Inspired by the classic Boston Cream Pie, this dessert is an easy-to-make, decadent treat perfect for any occasion.
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 mixing bowl, combine the yellow cake mix with the melted and cooled salted butter and the two large eggs. Mix thoroughly until a soft dough forms.
- Form the cookie cups: Preheat the oven to 350°F (175°C). Using a cookie scoop or spoon, evenly distribute the dough into a greased or lined muffin tin, pressing the dough up the sides to form a cup shape.
- Bake the cookie cups: Bake the cookie cups in the preheated oven for 10-12 minutes or until golden brown around the edges. Remove from oven and allow to cool completely in the pan.
- Make the pudding filling: While the cookie cups cool, whisk together the instant French vanilla pudding mix with cold whole milk as per package instructions. Let the pudding thicken for about 5 minutes in the refrigerator.
- Fill the cookie cups: Once the cookie cups are cooled, gently spoon or pipe the vanilla pudding into each cookie cup, filling them generously.
- Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Top with ganache: Spoon the chocolate ganache over the pudding filling in each cookie cup, spreading lightly to cover the surface.
- Chill and serve: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the ganache to set before serving.
Notes
- Ensure the eggs are at room temperature to help the dough mix evenly.
- You can substitute semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
- For a firmer cookie cup, chill the dough for 15 minutes before shaping.
- Use a piping bag to fill and top the cups neatly for a professional look.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Boston Cream, Cookie Cups, Pudding, Ganache, Dessert, Yellow Cake Mix, Instant Pudding, Chocolate Ganache