Boston Cream Cookie Cups with Pudding and Ganache Recipe
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.
- 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