Boston Cream Pie Cookie Bites
Golden cookie cups filled with silky vanilla cream and topped with rich chocolate ganache. Perfect bite-sized desserts for parties, brunches, and special occasions.
Equipment
- Mini Muffin Pan
- Mixing bowls
- Electric mixer
- Piping bag or Ziploc bag
- Small saucepan
- Wire cooling rack
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 2 large eggs
- 1/3 cup unsalted butter softened
- 1 package (3.25 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream cold, divided
- 1/2 cup whole milk cold
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream for ganache
- 1 tablespoon butter for ganache
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray.
- In a medium bowl, combine yellow cake mix, eggs, and softened butter. Mix until thick dough forms.
- Scoop half a tablespoon of dough into each mini muffin cup. Press down to create flat cookie bases.
- Bake for 9-11 minutes until edges are golden brown. Remove from oven and run a knife around each cookie to loosen.
- Press down the center of each warm cookie with a wooden spoon end to create indentations. Cool completely on wire rack.
- For vanilla cream: Beat vanilla pudding mix, 1 cup cold heavy cream, milk, and vanilla extract until stiff peaks form.
- Pipe or spoon vanilla cream into each cooled cookie cup indentation.
- For ganache: Microwave chocolate chips, 2 tablespoons cream, and 1 tablespoon butter in 20-second bursts, whisking until smooth.
- Spoon ganache over each filled cookie cup. Refrigerate 30 minutes until ganache sets before serving.
Notes
- Chill mixing bowl and beaters for faster, fluffier cream
- Press cookie centers while warm to create perfect filling wells
- Use cold heavy cream for best filling texture
- Store refrigerated in airtight container up to 3 days
- Freeze without ganache for up to 1 month