Kitchen Fun With My 3 Sons

Boston Cream Pie Cookie Cups

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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 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.

Boston Cream Pie Cookie Cups with a red napkin on a marble counter

Ingredients

(full amounts in recipe box below)

  • Yellow cake mix
  • Butter
  • Eggs
  • Instant vanilla pudding
  • Milk
  • Heavy whipping cream
  • Semi-sweet chocolate chips

Ingredients to make Boston Cream Pie Cookie Cups on a marble counter

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.

cookie dough in a mint green bowl

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.

mixing whipped cream and vanilla pudding together to make pastry cream

Beat together the whipped cream and the vanilla pudding until smooth and creamy.

homemade pastry creme in a clear bowl with a teal spatula

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.

using a small wooden spoon to press cookies into cookie cups in a mini muffin pan

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.

filling cookie cups with pastry cream

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.

heavy whipping cream and semi-sweet chocolate chips in a white bowl

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.

whisking homemade chocolate ganache in a white bowl with a red whisk

Drizzle a small amount of the chocolate ganache over the top of the cookie cups.

Topping Boston Cream Pie Cookie Cups with homemade chocolate ganache

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

Boston Cream Pie Cookie Cups

Published By Jill
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.
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Course cookies
Cuisine American
Servings 36

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.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

 

Boston Cream Pie Cookie Cups

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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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!5 stars

Hi, if I wanted to make this recipe a little on the low fat side— what would I replace the heavy cream with? 

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.

Could I pull this recipe off with a standard muffin pan if I don’t have a mini? I love Boston cream pie!5 stars

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 cove them. 5 stars

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!

These are divine. I made them for my book club and they were a hit. 

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