If you’ve ever wanted to capture the magic of a Boston Cream Pie but in a fun, handheld form, then you’re going to absolutely love this Boston Cream Cookie Cups with Pudding and Ganache Recipe. It’s one of those desserts that feels fancy but comes together surprisingly easily, perfect for impressing guests or just indulging a sweet craving at home. I remember the first time I made these for a family gathering — they disappeared before I even got a second bite!

What makes these cookie cups so special is how the soft yellow cake cookie base pairs with the creamy vanilla pudding center and that luscious chocolate ganache topping. You get all the classic Boston Cream flavors but in a playful, portable treat. It’s a fantastic recipe when you want something comforting and nostalgic, yet unique enough to wow your friends or family.

Ingredients You’ll Need

These ingredients work perfectly together to build up the layers of flavor and texture that make the Boston Cream Cookie Cups with Pudding and Ganache Recipe so delightful. I always recommend using brands I trust for consistent results, like Pillsbury for the cake mix and Jell-O for the pudding.

Yellow cake mix: This is the base of the cookie cup. Pillsbury’s mix works especially well for a soft, buttery flavor.
Salted butter: Melted and cooled, it adds richness and helps keep the cookie cups tender.
Eggs: Room temperature eggs blend better and create a more even texture in your cookie cups.
Cold whole milk: Essential for the pudding to set up creamy and smooth.
Instant French vanilla pudding mix: I prefer Jell-O brand for its authentic flavor—it’s the heart of the creamy filling.
Semi-sweet chocolate chips: Toll House chips melt beautifully for the ganache; the bittersweetness balances the sweetness of the pudding.
Heavy cream: This enriches the ganache, making it silky and glossy.

Variations

I love adapting this Boston Cream Cookie Cups with Pudding and Ganache Recipe depending on the occasion or what I have on hand. Feel free to play with flavors and textures to make it your own—you can’t really go wrong here!

Variation: Sometimes I swap the vanilla pudding for chocolate or butterscotch pudding to switch up the flavor profile. It’s always a hit at parties!
Dairy-free option: Use coconut milk and dairy-free chocolate chips to make these cookie cups friendly for those with dietary restrictions.
Mini cookie cups: Make bite-sized versions using mini muffin tins—they’re perfect for kids’ parties or fancy hors d’oeuvres.
Seasonal twist: Add a pinch of cinnamon to the cookie dough or sprinkle some crushed freeze-dried berries on the ganache for a festive touch.

How to Make Boston Cream Cookie Cups with Pudding and Ganache Recipe

Step 1: Prepare the Cookie Cup Batter

Begin by preheating your oven to 350°F (175°C). In a medium bowl, mix the yellow cake mix, melted salted butter, and eggs until fully combined. The batter will be thick — resist the urge to add extra liquid! I find that stirring gently avoids overworking the batter, which keeps these cookie cups tender. Once mixed, scoop the dough evenly into a greased muffin tin, pressing slightly to form a cup shape but without flattening it too much.

Step 2: Bake the Cookie Cups

Bake for about 10 to 12 minutes. You’re aiming for edges that are golden but still soft—like cookies that have just set. I keep a close eye to prevent overbaking, which can make them too crisp and remove that cookie-cup tenderness you want to hold the filling perfectly. Once baked, let them cool completely in the pan before removing; this keeps their shape and prevents crumbling.

Step 3: Whip Up the Vanilla Pudding Filling

While the cookie cups cool, whisk together the instant French vanilla pudding mix with cold whole milk according to package instructions. Whisk for at least 2 minutes so the pudding thickens up nicely—don’t rush this part. Once ready, chill the pudding for at least 5 minutes; it becomes delightfully creamy and thick, perfect for spooning into each cookie cup.

Step 4: Make the Chocolate Ganache

Heat the heavy cream until just simmering—either in a microwave or on the stovetop—then pour over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy. Ganache is one of those magical things where the quality of cream and chocolate shines, so don’t rush it. It should be pourable but not too runny.

Step 5: Assemble Your Boston Cream Cookie Cups

Spoon the chilled vanilla pudding into each cookie cup, filling them generously. Then drizzle or spoon the warm ganache on top. I like to make sure it cascades slightly down the sides for that gooey, decadent look. Pop them in the fridge for about 15 minutes to let the ganache set before serving. Trust me, the wait is totally worth it!

How to Serve Boston Cream Cookie Cups with Pudding and Ganache Recipe

The image shows six ingredients arranged on a white marbled surface. There is a white bowl filled with white powdery flour located at the top left, next to a white plate holding six pale yellow butter cubes arranged in a small pile at the top right. Below the flour bowl, there is a white bowl with pale yellow cornmeal forming a small mound. To the right of the cornmeal bowl, there is a smaller white bowl filled with dark chocolate chips. At the bottom left, two brown eggs rest directly on the surface, and finally, a white bowl filled with smooth, swirled white sour cream is at the bottom right. The whole scene is neatly organized and clearly shows the texture and color of each ingredient photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often garnish mine with a sprinkle of powdered sugar for a classic look, or add a few fresh raspberries to brighten the richness. Sometimes a tiny pinch of sea salt on the ganache elevates the chocolate flavor beautifully. These little touches make a big difference if you’re serving guests or want your cookie cups to look bakery-worthy.

Side Dishes

Pair these cookie cups with a cup of hot coffee or tea to balance the creamy sweetness. I’ve also served them alongside fresh fruit salad on warm summer afternoons—everyone loves the contrast of light, juicy fruit with the rich cookie cups.

Creative Ways to Present

For special occasions, I’ve lined a pretty tray with parchment paper and placed each cookie cup in mini cupcake liners. It makes serving a breeze and adds a charming touch. Another fun idea: arrange the cups in a layered dessert trifle with extra pudding and crushed cookies—totally decadent and a showstopper!

Make Ahead and Storage

Storing Leftovers

I keep leftover Boston Cream Cookie Cups with Pudding and Ganache Recipe wrapped lightly in plastic wrap in an airtight container in the refrigerator. They stay fresh for about 3 days, though I’ve often found they don’t last that long because they’re so delicious! The ganache keeps nice and glossy, and the pudding stays creamy without weeping if well chilled.

Freezing

Freezing this recipe is a bit tricky because the pudding texture can change, becoming watery upon thawing. However, I’ve successfully frozen the cookie cups (without pudding or ganache) wrapped tightly and then added fresh filling and ganache after thawing. This is great if you want to bake in advance and assemble later.

Reheating

Since these are best served chilled, I don’t recommend reheating. If you want to warm the cookie cups themselves (without filling), a quick 10 seconds in the microwave does wonders. Just avoid heating the pudding or ganache or they might melt and lose texture.

FAQs

Can I make Boston Cream Cookie Cups with Pudding and Ganache Recipe ahead of time?

Absolutely! You can bake the cookie cups a day ahead and store them in an airtight container. The pudding filling and ganache can be prepared the same day or in advance and refrigerated separately. Assemble just before serving for the freshest texture.
Can I use homemade pudding instead of instant mix?

Yes, you can! Homemade pudding will add a lovely, fresh flavor, but be mindful that it might be softer and less stable than instant mix. If you do use homemade, chill it well to firm up before filling the cookie cups.
What can I substitute for heavy cream in the ganache?

If you don’t have heavy cream on hand, full-fat coconut milk is a great dairy-free alternative that creates a similar silky texture. Warm it gently before pouring over the chocolate chips.
How do I prevent the cookie cups from sticking to the pan?

I recommend greasing your muffin pan well with butter or non-stick spray before scooping in the batter. For extra ease, you can also use paper liners or silicone muffin molds. Letting the cups cool completely before removing is key to keeping their shape intact.

Final Thoughts

Honestly, this Boston Cream Cookie Cups with Pudding and Ganache Recipe has become one of my favorite go-to desserts when I want something that feels both classic and a little playful. The joy of biting into a cookie cup filled with creamy pudding and wrapped in a silky chocolate ganache can’t be beat. If you give this recipe a try, I’m pretty sure you’ll find yourself making it over and over—and maybe sharing it with as many friends as I do!

Boston Cream Cookie Cups with Pudding and Ganache Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These Boston Cream Cookie Cups are a delightful twist on the classic Boston Cream Pie, featuring cookie cups made from yellow cake mix filled with creamy French vanilla pudding and topped with rich chocolate ganache. Perfect for a nostalgic dessert packed with indulgent flavors and easy-to-make components.

Author: Mary
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 40 minutes
Yield: 24 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Cup Dough: In a mixing bowl, combine the yellow cake mix, melted and cooled salted butter, and room temperature eggs. Mix until a dough forms, ensuring all ingredients are evenly incorporated.
Form Cookie Cups: Lightly grease a mini muffin tin. Press small portions of the dough into each muffin cup, shaping a cup with walls at least 1/4-inch thick and hollow centers to hold filling. Chill the cookie cups in the refrigerator for about 15 minutes to firm up before baking.
Bake the Cookie Cups: Preheat the oven to 350°F (177°C). Bake the chilled cookie cups for 12 to 14 minutes or until golden brown around the edges. Remove from the oven and allow them to cool completely in the pan to set their shape.
Prepare the Pudding Filling: In a medium bowl, whisk together the instant French vanilla pudding mix and cold whole milk. Whisk vigorously for about 2 minutes until the mixture thickens. Refrigerate for 5 minutes to set slightly before filling the cookie cups.
Fill the Cookie Cups: Using a spoon or piping bag, fill each cooled cookie cup with a generous amount of the prepared vanilla pudding. Make sure the pudding reaches the top of the cookie cup.
Make the Ganache: In a small saucepan, gently heat the heavy cream until it begins to simmer. Remove from heat and immediately pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes to soften the chocolate, then stir until smooth and glossy.
Top Cookie Cups with Ganache: Spoon or drizzle the warm ganache over the pudding-filled cookie cups evenly, allowing some to drip down the sides for visual appeal.
Chill and Set: Refrigerate the cookie cups for at least 1 hour to allow the ganache to set and flavors to meld before serving.

Notes

Using room temperature eggs ensures better mixing and texture for the cookie dough.
Chilling the dough before baking helps maintain the cup shape during baking.
You can substitute semi-sweet chocolate chips with bittersweet or dark chocolate for a richer ganache.
For easier filling, use a piping bag to fill the cookie cups with pudding cleanly.
Store finished cookie cups covered in the refrigerator and consume within 3 days for best freshness.

Keywords: Boston Cream Cookie Cups, pudding filled cookies, vanilla pudding dessert, chocolate ganache cups, easy cookie dessert