Boston Cream Pie Cookie Cups
Take cake mix and transform it into this Boston cream pie cookie cup recipe. This delicious cookie cup is full of custard filling and chocolate ganache. Boston cream pie cookie cups are a homerun on delicious.
How did the Boston Cream Pie originate?
Boston Cream Pie was created by an Armenian-French chef named M. Sanzian at Boston’s Parker House Hotel in 1856. We live in the Boston area, so we find this interesting. Although it is called a Boston cream pie, it is, in fact, a cake, not a pie(as we all know).
The dessert got its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. I find this interesting since this is not a pie at all! But it sure is delicious. We don’t care what it’s called; I love anything with cream in it and a chocolate glaze on top! What’s my favorite doughnut, you ask? Boston cream and Bavarian cream!
❤️ Why You’ll Love This Recipe
- This is a dressed-up cake mix recipe.
- If you are looking for an easy dessert, then this recipe is great.
- This is a great dessert for parties and events when you want a bite-sized dessert.
- Excellent for holiday gatherings, birthday parties, or other events.
🛒Ingredients
The ingredients needed for this recipe couldn’t be more straightforward. They’re all kitchen staples in most homes. And let’s face it, if you’re looking at this recipe, you probably have everything you need already!
- Cake Mix
- Butter
- Eggs
- Instant Vanilla Pudding
- Milk
- Heavy Whipping Cream
- Semi-Sweet Chocolate Chips
🔪How To Make These Boston Cream Pies
Spray a mini muffin pan with non-stick cooking spray; set aside.
Add the cake mix, butter, and eggs to a mixing bowl and mix with an electric mixer until a soft dough forms.
Then, use a cookie scoop and place dough in a muffin tin.
Bake as directed. Once done, remove and place on cooling rack for 5 minutes.
Use a wooden spoon to press in the center of the cookies. You want to make a well in the centers.
Mix up the chocolate ganache mixture, and pour into the centers of each of the cookies.
🥄 Equipment
- Mixing Bowl
- Mini Muffin Pan
- Wooden Spoon
🥫 Storage
Since you have a cream filling, I suggest storing it in an airtight container in the fridge for up to 4-5 days. You will find that they can break down just a bit as they set. They are best eaten within the first few days of being made.
⁉️ FAQ
Regarding cream pies, most people either want a Boston Creme Pie or a Bavarian Cream Pie. There is quite a flavor difference between the two. Bavarian filling is more fluffy and has more of a whipped texture, while Boston cream filling is typically compared to more pudding-like.
Although they have similar tastes and textures, they are not the same. Typically, Bavarian cream will have some sort of gelatin added to it to give it that texture, while the custard is actually made using cream and other simple ingredients.
OTHER DESSERTS YOU WILL LOVE:
Boston Cream Pie Cookie Cups
Ingredients
- 1 box (about 15.25 ounces) yellow cake mix
- ⅓ cup butter, softened
- 2 eggs
- 1 (about 3.4 ounces) package instant vanilla pudding
- ½ cup milk
- 1 ¼ cup heavy whipping cream, divided
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Spray a mini muffin pan with non-stick cooking spray; set aside.
- In a large mixing bowl, combine the yellow cake mix, butter, and eggs with an electric mixer until it forms a soft dough. Scoop the cookie dough by rounded teaspoons into the greased mini muffin cups (you will need to make a total of 36 evenly sized cookie cups). Do not overfill the muffin cups; they should each be no more than 2/3 full of cookie dough.
- Bake the cookie cups at 350F for 9-10 minutes until set. Remove from the oven and cool in the pan for 5 minutes
- Use the end of a wooden spoon or a mini tart shaper to press into the center of each cookie to create a deep indentation where the cream filling will later be added. Run a butter knife around the edges of each cookie to release it from the pan. Cool completely to room temperature on a wire cooling rack.
- In a small bowl, combine the milk and instant vanilla pudding mix. Set aside.
- In a large mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form. Spoon the vanilla pudding mixture into the whipped cream and beat with the mixer until well combined. Scoop the vanilla cream into a gallon size zip top bag; zip closed and cut one corner off of the bag to create a piping bag. Pipe the cream into the center indentation of each cookie cup.
- In a small microwave safe bowl, combine the remaining ¼ cup of heavy whipping cream and the semi-sweet chocolate chips. Microwave for 15 seconds on high; stir well, then microwave again for 15 seconds. Stir the chocolate mixture well until it becomes thick and glossy. Spoon a small amount of the chocolate onto the top of each cookie cup.
- Serve the cookie cups immediately or refrigerate for up to three days.
Can this be made into a regular size muffin tin?
I’m sure it can! Just change the baking time
Can a non dairy whipped topping be used in place of the whip cream? I’d love to make these for my coworkers (hard working teachers!) but a few of them have milk allergies.
If you have made puddings ect with it I think it would be fine.