Boston Cream Pie Cookie Cups will be your new favorite cookie! These soft cookie cups filled with vanilla cream and topped with homemade chocolate ganache are the perfect way to satisfy a sweet tooth.
Boston Cream Pie Cookie Cups
Boston Cream Pie is the wonderful, well-loved classic pie that is actually a cake. There is just something so special about the perfect sponge cake, pastry cream, and chocolate frosting. Because we love the cake so much, we turned it into a cookie cup!
If you love all things Boston Cream Pie as much as we do, be sure you don’t miss our Boston Cream Pie Cookies recipe and Boston Cream Pie Poke Cake.
Ingredients
(full amounts in recipe box below)
- Yellow cake mix
- Butter
- Eggs
- Instant vanilla pudding
- Milk
- Heavy whipping cream
- Semi-sweet chocolate chips
Making Boston Cream Pie Cookie Cups
To begin, beat the yellow cake mix together with the eggs and softened butter until a soft dough forms.
In a small bowl, combine the instant vanilla pudding powder with the milk. Set this aside. Next, use an electric mixer to beat 1 cup of the heavy whipping cream until thickened to stiff peaks. Add the vanilla pudding mixture, which will be very thick.
Beat together the whipped cream and the vanilla pudding until smooth and creamy.
Scoop the cookie dough into 36 mini muffin cups. If your mini muffin pan is like mine, there are just 24 cups, so I divided the dough roughly into thirds and used two thirds of the dough for the first batch of 24 cookies. I baked those cookies and removed them from the pan, then I used the last third of the dough to fill 12 of the mini muffin cups and baked them for a final total of 36 cookies.
After the cookies are baked, run a knife around the edges of the cookies so they will release from the pan. Before removing them from the pan, use a mini tart shaper or the end of a wooden spoon to create a well in the center of each cookie to make a little cookie cup.
Filling the Cookie Cups
Remove the cookie cups from the pan and cool completely to room temperature. Meanwhile, scoop the pastry cream into a gallon size zip top bag and cut one corner off to create a piping bag. Pipe the cream into the center of each cooled cookie cup.
Making Chocolate Ganache
In a small microwave safe bowl (I just used a cereal bowl), combine the remaining heavy whipping cream with the semi-sweet chocolate chips.
Microwave the cream and chocolate on high in 15 second increments, just until the chocolate is melted. Whisk the cream and chocolate together until smooth and shiny.
Drizzle a small amount of the chocolate ganache over the top of the cookie cups.
Do the Cookie Cups Need to be Refrigerated?
Yes. Due to the cream filling, these cookie cups should be refrigerated until serving. They can be kept in the refrigerator for up to 3 days after you make them.
Boston Cream Pie Cookie Cups
Ingredients
- 1 box (15.25 ounce) yellow cake mix
- 1/3 cup butter softened
- 2 eggs
- 1 package (3.4 ounce) instant vanilla pudding
- 1/2 cup milk
- 1 1/4 cup heavy whipping cream divided
- 1/4 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 abutter 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.
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22 comments on “Boston Cream Pie Cookie Cups”
I made these for a party and they were a HUGE hit. Several people asked for the recipe. Using the cake mix for the cookies makes this a very easy, fast recipe. I highly recommend these Boston Cream Pie Cookie Cups!
Thanks Deb!
I saw several people were having an issue with printing the recipe. Use the first “box” that also has a small picture in the top left. I printed just fine and it fit on one sheet.
Thanks Mare!
Hello, I really liked this recipe and I would like to know if it can be frozen Thank you
Hi Christine. Yes, they do well frozen in an airtight container.
Are these vegan?
Hi Phyllis. This is not a vegan recipe but you could make it into one by using substitutes for the non-vegan ingredients.
Looks delicious! I wonder if you could gently dip each cake into the chocolate ganache to get a complete, even coverage?
Hi Susan, yes you could do that as well:)
I used sugar free cake mix, sugar free pudding and reduced sugar chocolate chips. My hubby is diabetic and gives it a .
yum
Hi! I was wondering if you have used this recipe to make a cake?? This is one dessert I’m constantly asked to make and wanted to see if it would work as one cake…
These are divine. I made them for my book club and they were a hit.
Wow, incredibly good! The whole family loved them. Would be a great dish for a potluck. Only issue we had was chocolate sauce was too thin, had to add more chocolate. But overall loved them!
I love them!! I made full size cupcakes, filled cups with a tablespoon of batter, cooked for 17 minutes. They came out delicious!! I also tripled the chocolate topping to fully cover them.
Could I pull this recipe off with a standard muffin pan if I don’t have a mini? I love Boston cream pie!
We did make these with the full size cupcake pan. You just need to cook the cookies about twice as long due to them being much bigger than the mini size. The larger ones came out delicious!
Please provide a printable form of the boston cream pie cookie cups. I tried and it would be 38 pages, and mostly junk not needed. Thanks
Hi Joyce, There is a “print” button inside the recipe box.
Hi, if I wanted to make this recipe a little on the low fat side— what would I replace the heavy cream with?
Hi Jill,
I would like you to know that I truly enjoy your recipes especially being a mother of 3 Sons as well. Your recipe are amazing and I’m very grateful how detailed everything is, from the list of items needed to the layout of the steps to the delicious final end product! However, I do have a question. I notice that there is a picture of the product with the recipe itself but when I go to print it out, there’s no photo attached. Is there something I can do on my end to make that happen? I typically like to have a picture with the recipe so I can gage what it should look like in the end. I would appreciate all that you can do to help me. Thanks!