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+ servings

Boston Cream Pie Cookie Cups

All the best parts of Boston Cream Pie in an individual handheld cookie cup!
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 111 kcal


  • 1 box about 15.25 ounces yellow cake mix
  • 1/3 cup butter softened
  • 2 eggs
  • 1 about 3.4 ounces package instant vanilla pudding
  • ½ cup milk
  • 1 ¼ cup heavy whipping cream divided
  • ¼ cup semi-sweet chocolate chips


  • 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 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.
  • 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.


The ½ cup of milk is just used to sort of “bloom” the vanilla pudding mix. The result will be a very thick pudding, but perfect when beaten into the whipped cream.
If you don't have a microwave, the ganache can be made in a small saucepan on the stove over low heat.
Most mini muffin pans have either 24 or 48 wells. A 48 well pan would be helpful because the cookie cups could be made in one batch. I used a 24 well pan and baked 24 cookie cups first, then used the pan again to bake the next batch of 12 cookie cups for a total of 36.


Serving: 1cookieCalories: 111kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 25mgSodium: 128mgPotassium: 27mgFiber: 1gSugar: 8gVitamin A: 193IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword Cookie Cups, Pie Cookies
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