All the incredible flavors you like from traditional Boston cream pie turn into a cup of cookies. They’re quick to make, starting with a cake mix, and they taste delicious. Everyone will go crazy for these little cuties.
Ingredients
Cookie cup
1 box of yellow cake mix
2 eggs
1/3 cup of butter {soft}.
Homemade whipped cream
1 3.25 ounce package of instant vanilla pudding
1 cup of heavy whipped cream
1/2 cup of milk
Chocolate Ganache
2 tablespoons of semi-sweet baking chips
2 tablespoons of heavy whipped cream
Instructions
Cookie cups
Preheat the oven to 350 degrees. Prepare the mini muffin tin by spraying each cup with non-stick cooking spray. Pour the yellow cake mix into a medium bowl and whisk (or sift) to remove any lumps. Add the soft butter and eggs to the cake mix and combine with a hand {or hand} mixer until the dough is thick and sticky. Using a small cookie spoon {or 1/2 tablespoon}, put a bunch of cookie dough in each cup of muffins. Using your fingers, go back and press the pile of dough down to create a level cookie. Bake for 9-11 minutes. Remove from oven and immediately take a spatula or knife and run it around the edge of each cookie to release it from the pan. Once cooled, go back and use a toaster (or the end of a wooden spoon) to press the center of the cookie to create a slit. Move the cookies to the cooling rack and let them cool completely.
Vanilla Cream
In a medium bowl combine the instant vanilla pudding mix, heavy cream and milk. Using a mixer {or blender}, incorporate the ingredients until the mixture is thick and has stiff peaks. Move the vanilla cream to a pastry bag {or Ziploc bag} and put a generous amount of cream in each dent of the cookie.
Chocolate Ganache
In a microwave container, it combines heavy cream and semi-sweet chocolate pieces. Place in the microwave for 20 seconds and blend. If you get a silky smooth consistency, then you are finished. If not, you need to add 10 second increments until you do. Put a teaspoon of ganache on top of each cup of cookies. Refrigerate until ganache is ready and serve.
Recipe Notes
- Store in an airtight container and refrigerate for up to 4 days