Boston Cream Pie Cookie Cups

Boston Cream Pie Cookie Cups

These bite-sized Boston Cream Pie Cookie Cups are amazing! They’re soft, delicious, and give you that sweet taste and flavor that you’re craving. 

Can we just say that cookie cups are magical? We’ve made Boston Cream Pie Cookie Cups about a zillion times and have no plan of stopping anytime soon.

Every time that we make and share them with others, they’re always a bit hit. Since we like to share our recipe wins, make certain to put this one high up on your baking radar.

Cookie cups are one of the easiest desserts you will ever make. To start with these are made with a cake mix. You can’t get easier than that right? Then the filling is made with a pudding mix and whipped heavy cream. Believe me in the end it’s amazing and so worth making.  Although this is made with a cake mix the cookie cups are made into a cookie type dough. And the filling is whipped perfectly. Well 

How did the Boston Cream Pie originate?

The 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 find this interesting. Although it is called a Boston cream pie, it is in fact a cake, and not a pie(as we all know).

The dessert got it’s 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 a cream in it and a chocolate glaze on top! What’s my favorite doughnut you ask? Boston cream and Bavarian cream!   

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These easy cookie cups are perfect for get togethers or potlucks and parties. Rather than cutting a cake or pie people can just grab a mini bite-size cute or two!

How do you make these cream pie cups?

• 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.

Here you will make sure that they cool completely! 

• 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.

What’s the difference between Boston cream and Bavarian cream?

When it comes to cream pies, most people either want a Boston Creme Pie or a Bavarian Cream Pie. There is actually 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. 

Is Bavarian cream and custard the same?

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. 

How do you store these Boston Cream Pie Cookie Cups?

Once you bake and make these mini cookie cups, you’ll want to keep them stored in the fridge until they’re ready to be eaten. This is because of the cream filling and the ingredients that it takes to make it. Once you store them, these cookie cups will stay good and fresh in the fridge for up to 3 days. 

The next time you’re craving a simple bite-sized dessert that offers a creamy taste and texture, whip up a batch of these easy Boston Creme Pie Cookie Cups. They’re the perfect way to get a delicious treat without having to fill up your tummy and worry about missing dinner! 

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