Boston Cream Pie Cookie Cups (Mini Dessert Recipe)

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Looking for a bite-sized dessert that wows? These Boston Cream Pie Cookie Cups are soft, creamy, and topped with chocolate ganache. Inspired by the classic dessert we all love, this mini version is easier to make—and way more fun to eat! The secret? A box of cake mix and instant vanilla pudding. These are great for holiday dessert tables or a perfect party dessert idea. 

Why You’ll Love These Cookie Cups

✔ Cake Mix Hack — One of our biggest baking hacks is to use a box cake mix whenever possible. It speeds up the process, and they are just delicious. 

✔ Make Ahead Perfection — This dessert is actually better if you make it ahead of time and allow it to chill in the fridge. 

✔ Freezer Friendly — These are perfect for traveling and potlucks. They are single serve and freeze up nicely. You can make them for your next potluck event and freeze them until you head out the door. 

✔ Creamy Filling — The whipped vanilla pudding creates this creamy, yummy filling; when you top it with the chocolate ganache, it is heavenly. 

How To Make Boston Cream Pie Cookie Cups

Ingredients

• Yellow Cake Mix. This is the shortcut and simple base for your cookie dough. It gives the cup that soft, cake-like texture.
• Butter. It is essential to ensure that your butter is soft but NOT melted. 
• Eggs. 
• Instant vanilla pudding mix. Make sure it’s instant, not cook-and-serve!
• Milk. It is just used to “bloom” the vanilla pudding mix. The result will be a very thick pudding, perfect when beaten into the whipped cream. 
• Heavy whipping cream. 

Semi-sweet chocolate chips. These will be melted for the ganache. If you prefer, you can use dark chocolate chips. (I prefer.) 

Step-By-Step

Step 1: Preheat oven and prep your pan. Lightly spray a mini muffin pan with nonstick spray. 

💡Tip: If you use a 24-well muffin pan, you must bake this in two batches. 

Step 2: Make the dough. Combine the yellow cake mix, softened butter, and eggs in a large mixing bowl. Use an electric handheld mixer to beat the mixture until it forms a soft, thick dough.

💡 Tip: Don’t overmix—stop once everything is just combined for the best texture.

Step 3: Fill the Muffin Cups. 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). 

📌Note: Do not overfill the muffin cups; they should each be no more than 2/3 full of cookie dough.

Step 4: Bake the cookie cups for 9-10 minutes until slightly golden and set. Remove from the oven and cool in the pan for 5 minutes.

Step 5: Create space for the filling. 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. 

📌Note: Run a butter knife around the edges of each cookie to release it from the pan. Cool completely to room temperature on a wire cooling rack.

Step 6: Mix the pudding base. In a small bowl, combine the milk and instant vanilla pudding mix. Set aside.

💡 Note: The mixture will be very thick—this is exactly what you want!

Step 7: Make the Whipped Cream. In a large mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form. 

⏰This should take about 2–3 minutes.

Step 8: Combine the filling. 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.

Step 9: Fill the Cookie Cups. Pipe the creamy vanilla filling into each cookie cup, filling the wells.

💡 Tip: A gentle swirl on top makes them look extra fancy!

Step 10: Make the Ganache. Combine the remaining ¼ cup of heavy whipping cream in a small microwave-safe bowl 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.

Step 11: Top with Ganache. Spoon a little ganache onto the top of each cookie cup. You can swirl it gently or let it drip naturally—it’ll look delicious either way.

FAQ’s

Can I make these cookie cups ahead of time? You betcha. These Boston cream pie desserts can be made 2 days in advance. You can even fully assemble them ganache and all. Just be sure to put them in the refrigerator for safekeeping. 

How do I keep the cookie cups from sticking to the pan? Be sure to spray your mini muffin pan generously with non-stick cooking spray. After baking, run a butter knife gently around the edges before removing the cups. Using a non-stick pan also helps a lot!

Can I freeze Boston Cream Pie Cookie Cups? Yes, and it is an excellent hack for preparing for a party! Freeze the fully assembled cookie cups in a single layer until firm, then transfer to an airtight container with parchment paper between layers. Thaw in the fridge before serving.

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