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Boston Cream Cookie Cups

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boston-cream-cookie-cupsThese adorable cookie cups are filled with white chocolate pudding, and topped with rich chocolate and buttercream.

A perfect mini-dessert!

Let’s hear it for Boston Cream Pie! I’m not sure why they call it pie when it is so obviously cake… but that aside, it is wonderful! I love little bite-size mini desserts, and I’ve wanted to create a Boston cream pie one for some time. These turned out exactly like I wanted them to. Beautiful, bite-sized, and delicious! ūüôā

boston cream cookie cups

Plus we use refrigerated cookie dough and instant pudding- so these are easy to make!

Here’s how we made these little guys (printable recipe here)

INGREDIENTS: (makes 48 cookie cups)

  • One tube of refrigerated sugar cookie dough
  • 1 box (3.3 oz.) of instant Jell-O brand white chocolate pudding (plus milk to make according to box)
  • 2 sticks of butter (divided)
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of powdered sugar
  • 1 teaspoon vanilla
  • Red Sixlets candy or sprinkles

DIRECTIONS:

  • Preheat oven to 350F degrees and liberally spray a mini muffin tin with cooking spray.
  • Roll cookie dough into 48 small balls (about 1 heaping teaspoon in size)
  • Place balls into mini muffin cups and bake for 8-10 minutes.
  • Use a tart shaper or a wooden spoon to press centers of baked cookie into a cup.

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  • Cool just slightly and then run a small knife around edges to free cup from tin. Cool completely.
  • Make pudding according to box and place into a large zip-top bag. Clip a corner and pipe evenly into all 48 cups.
  • Melt 1 stick of butter and chocolate chips in a microwave in 30-second increments, stirring until smooth.
  • Spoon into a zip-top bag, clip a corner and pipe over top of pudding.

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  • Allow chocolate to harden.
  • Place stick of butter, powdered sugar and vanilla into a mixing bowl and beat on high until light and fluffy.
  • Spoon into a small zip-top bag that has been fitted with a decorating tip, and pipe a dollop of icing on top of each cookie cup.
  • Top with a Sixlet candy and ENJOY!!!

boston-cream-cookies

My thoughts: These are so yummy. A little extra work to make them into little mini-desserts, but aren’t they cute??? I love the cookie flavor with the filling and chocolate- it adds a different taste than your usual Boston Cream Pie ūüôā One note: make these just a day or so before serving them, as the pudding tends to make the cookie cups a little soggy after sitting a few days. Hope you get a chance to try these! ~r

boston-cream-cookie-cups

Other fun mini-desserts here on Easybaked (click on a photo to see the recipe):

Sweet Lime TartsMini Pineapple Upside Down cakeCookie Dough CupcakesTriple Chocolate Truffle Cups

 

 

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Mini Boston Cream Pies

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These miniature Boston Cream Pies are the CUTEST treat!  Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents! ¬†For my birthday last year, my friend Angie got me the most adorable¬†Mini Cake Pan¬†ever. ¬†They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside. ¬†I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake. ¬†If you want to try the pans out just click on¬†Mini Cake Pan¬†and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

  • One white cake mix (with water, oil and eggs to make according to box)
  • One box (3.4 oz) JELL-O instant vanilla pudding
  • 1 c. milk
  • 1 1/2 c. Cool Whip Topping
  • 2 c. semi sweet chocolate chips
  • 1c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well. ¬†Refrigerate at least one hour.
  • Preheat oven to 350 degrees.
  • Make cake mix (whole egg method) according to box.
  • Spoon about 1/2 c. batter into each well greased¬†Mini Cake Pan.
  • Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
  • Tip pans over onto a cake rack and allow cakes to cool completely.

  • Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
  • To make filling, combine pudding mix with milk and whisk for 2 minutes.
  • Fold Cool Whip topping in and set aside for at least 5 minutes.
  • Trim bottoms of cakes flat and spoon filling into each cavity.

  • Tip one cake on top of the other, keeping the filling in the center.
  • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
  • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
  • Chill until glaze is hard.




My thoughts: ¬†I just served these last night and they were a huge hit. ¬†Everyone loved how cute they were and the surprise filling in the center. ¬†I loved the creamy filling with the rich glaze…YUM! ¬†The glaze is a little difficult to get right (I thought!) ¬†I was hoping for a smoother finish- but it tasted GREAT! ¬†–Enjoy!!!!!!! ¬†-r

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