Directions
How did the Boston Cream Pie Get It’s Name?
I have often wondered why a Boston Cream Pie {which is actually a cake} is in fact, called a pie. Traditionally it boasts a yellow or sponge cake with custard filling and chocolate ganache {or icing} is poured over the top. But it is actually because the Boston Cream Pie used to be baked in pie tins. In the early days of baking, that is all they had to use. Times have certainly changed.
EASY BOSTON CREAM PIE COOKIE BITES RECIPESOFCHEF
Yield:
36 cookie bites
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie cup. They are quick to make, starting with a cake mix and taste delicious. Everyone will go crazy for these little cuties.
Ingredients
Cookie Cup
- 1 box yellow cake mix
- 2 eggs
- 1/3 cup butter {softened}
Homemade Whipped Cream
- 1 3.25 oz. pkg. instant vanilla pudding
- 1 cup heavy whipping cream
- 1/2 cup milk
Chocolate Ganache
- 2 tbsp semi-sweet baking chips
- 2 tbsp heavy whipping cream
Instructions
Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. Remove from oven and immediately take a off set 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 tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely.
Vanilla Cream
- In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.
Chocolate Ganache
- In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.
Notes
*Store in an air tight container and refrigerate for up to 4 days.
Nutrition Information:
Amount Per Serving:Calories: 235
