Introduction
Indulge in the delightful fusion of flavors with these Boston Cream Pie Cookie Cups. A delightful twist on the classic dessert, these mini treats combine a soft cookie cup, a creamy vanilla filling, and a rich chocolate ganache. Perfect for gatherings, parties, or simply as a sweet treat at home, these cookie cups are sure to impress your family and friends.
Detailed Ingredients with measures
Cookie Cup:
– 15.25 ounces yellow cake mix (e.g., Pillsbury brand)
– ⅓ cup salted butter, melted and cooled
– 2 large eggs, room temperature
Filling:
– 1¾ cups cold whole milk
– 3.4 ounces instant French vanilla pudding mix (e.g., Jell-O brand)
Ganache:
– ¾ cup semi-sweet chocolate chips (e.g., Toll House brand)
– ½ cup heavy cream
Prep Time
Preparation for these cookie cups takes approximately 30 minutes.
Cook Time, Total Time, Yield
Cook Time: 11 minutes
Total Time: 45 minutes (including cooling time)
Yield: About 24 cookie cups
Enjoy crafting these delightful treats that bring the classic tastes of Boston cream pie into a fun and portable cookie cup format!
Detailed Directions and Instructions
Prepare the Cookie Cups
– Preheat the oven to 350°F. Lightly spray two mini muffin tins with nonstick cooking spray.
– In a medium mixing bowl, combine the cake mix, melted butter, and eggs. Stir until the mixture is fully incorporated and no dry lumps remain.
– Scoop 2 to 2½ teaspoons of the batter into each mini muffin cup.
– Bake for 9 to 11 minutes, or until the edges are lightly golden.
– Remove from the oven and immediately press the center of each cookie cup with a rounded 1 teaspoon measuring spoon to create an indentation.
– Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Filling
– In a medium mixing bowl, whisk together the cold milk and instant pudding mix until the mixture begins to thicken.
– Cover the bowl and refrigerate the pudding for 10 to 15 minutes to allow it to set.
Assemble the Cookie Cups
– Once the cookie cups are completely cooled, spoon or pipe the pudding into the center of each cup, filling them to just below the rim.
– Place the filled cookie cups in the refrigerator while preparing the ganache.
Prepare the Ganache
– In a small heat-safe bowl, add the semi-sweet chocolate chips.
– In a separate microwave-safe bowl, heat the heavy cream in 30-second intervals until it begins to bubble.
– Pour the heated cream over the chocolate chips and let it sit for 1 to 2 minutes.
– Stir the mixture until the chocolate is completely melted and the ganache is smooth.
Top the Cookie Cups
– Spoon approximately 1 teaspoon of ganache over the pudding layer of each cookie cup, ensuring it covers the filling.
– Allow the ganache to set before serving.
Notes
Serving and Storage
– These Boston Cream Pie Cookie Cups are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Cook techniques
Mixing Ingredients
When combining the cake mix, melted butter, and eggs, ensure all ingredients are thoroughly mixed to avoid dry lumps. This creates a uniform batter that will bake evenly.
Baking Cookie Cups
Bake the cookie cups at 350°F for 9 to 11 minutes. Keep an eye on them; remove them from the oven once the edges turn lightly golden. Pressing down the center with a measuring spoon creates a perfect indentation for the filling.
Preparing Pudding Filling
Whisk the cold milk and instant pudding mix until it thickens. Refrigerate the pudding for 10 to 15 minutes to achieve the right consistency before filling the cookie cups.
Making Ganache
Heat heavy cream in short intervals until it bubbles, then pour over the semi-sweet chocolate chips. Let it sit before stirring for a smooth ganache that can easily be poured over the filling.
Assembling Cookie Cups
Once the cookie cups are cooled, fill them with the pudding below the rim to avoid overflow. After filling, chill the cups before adding ganache for a polished finish.
FAQ
Can I use other cake mixes for this recipe?
Yes, you can experiment with different flavors of cake mixes to create unique cookie cups.
How long can I store the cookie cups?
The cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make the pudding from scratch instead of using instant pudding mix?
Yes, you can make homemade vanilla pudding, but the texture and setting time may differ from instant pudding.
How do I prevent the ganache from hardening too much?
If the ganache hardens, gently reheat it in the microwave for a few seconds, stirring until smooth again.
Are there any alternatives to heavy cream for the ganache?
You can use coconut cream or a non-dairy milk with a thickening agent as alternatives to heavy cream, though the texture may vary.
Conclusion
These Boston Cream Pie Cookie Cups are a delightful twist on the classic dessert, combining the rich flavors of chocolate ganache, creamy vanilla pudding, and soft cookie cups. They offer an impressive presentation and a burst of flavor in every bite. Perfect for gatherings or a sweet treat at home, these cookie cups are sure to be a hit.
More recipes suggestions and combination
Chocolate Chip Cookie Cups
Transform your cookie cups by filling them with chocolate chip cookie dough rather than pudding, and top with a drizzle of melted chocolate.
Red Velvet Cookie Cups
Swap the yellow cake mix for red velvet cake mix for a festive version. Fill them with cream cheese frosting instead of pudding for a classic red velvet treat.
Peanut Butter Cup Cookie Cups
Add a layer of creamy peanut butter in the center of your cookie cups before topping with ganache for a rich, nutty flavor combination.
Fruit and Whipped Cream Cups
Fill the cookie cups with a mixture of fresh fruit and whipped cream for a lighter and refreshing dessert option.
Caramel Chocolate Cookie Cups
Add a layer of caramel sauce before the ganache for an indulgent caramel chocolate experience that will satisfy your sweet cravings.
