Boston Cream Pie Cookie Cups take the flavors of a classic custard-filled New England cake and turn them into cute mini cookie bites. A super simple cake mix shortcut recipe to satisfy your sweet tooth.

a stack of Boston Cream Pie Cookie Cups on a plate.

Our easy Boston Cream Pie Cookie Cups recipe is a fun and whimsical way to recreate your favorite tastes and textures found in the famous pastry cream filled pie. A vanilla cookie base makes a soft, yet sturdy vessel to hold the vanilla cream in the middle and rich chocolate ganache on top.

These Boston cream pie cookies are the best bite-sized version of the traditional sweet treat. It’s a hassle-free dessert that takes half the time and effort to cook as its cream pie counterpart.

What Is Boston Cream Pie

Boston Cream Pie is a classic American dessert that is actually a cake, not a pie. It consists of two layers of sponge cake filled with a rich, creamy pastry cream or custard, and topped with a glossy chocolate glaze.

Ingredients Notes

Boston Cream Pie Cookie Cups ingredients.

Yellow cake mix: I used Pillsbury brand to bake my cookie base. Feel free to use a white cake mix for this Boston Cream pie cookie recipe if you prefer.
Salted butter: Salted butter helps balance the sweetness of the cake mix, but you can use unsalted butter with a pinch of salt if you prefer.
Eggs: Bring your eggs to room temperature before mixing with other ingredients. You’ll have a smoother batter and better baked cookie base.
Whole milk: You can use 2% milk but keep in mind that the thickness of the pudding may change.
Instant french vanilla pudding mix: You can substitute plain instant vanilla pudding mix for the french vanilla pudding mix, but the french vanilla tastes more like the traditional Boston cream pie filling. Make sure you use instant pudding mix and not the cook-and-serve kind.
Semi sweet chocolate chips: You can substitute milk chocolate chips or even dark chocolate chips to make your ganache. I used Toll House brand but feel free to use your favorite.
Heavy cream: The fat content in the heavy whipping cream helps create the creamy and smooth texture of the ganache topping.

See the recipe card for full information on ingredients and quantities.

a couple of Boston Cream Pie Cookie Cups on a cooling rack.

Create The Cookie Dough: Stir together the cake mix, butter, and eggs until no dry cake mix lumps are visible.
Bake: Spoon and press the dough flat into the bottom of each greased mini muffin cup. Bake at 350 degrees Fahrenheit for 9-10 minutes, or until the cookie has puffed up and is golden brown.
Create The Cavity: Cool in the pan for about 3-5 minutes before indenting the cookie to form a cup.
Prepare The Pudding: Sprinkle the pudding mix over the milk and mix until the pudding thickens. Pipe the pudding into each cookie cup cavity.
Make The Ganache: Microwave the heavy cream for 1 minute at full power, or until the cream begins to bubble. Pour it over the chocolate chips, allow to sit for 1 minute, then stir until smooth and completely melted.
Serve: Spoon chocolate ganache on top of the pudding layer and allow the chocolate to solidify in the refrigerator before serving. Enjoy!

Bake the cookie cups. Create the cavity using the end of a round wooden spoon. Squeeze the pudding into the cavity. Spoon chocolate ganache on top of the pudding layer.

Serving Suggestions

Individual mini Boston cream pie cookie cups are perfect for parties, potlucks, or group gatherings. They offer a portable, personal dessert in a small package.

Serve these Boston cream cookies alongside a slice of my Boston Cream Poke Cake, a spoonful of Boston Cream Pie Trifle, a piece of Boston Cream Fudge, or beside Boston Cream Cupcakes.

bitten Boston Cream Pie Cookie Cup topped with chocolate ganache.

Tips & Variations

Stop The Sticking: Even if you are using nonstick mini muffin cups, I still recommend spraying the muffin pan with non-stick cooking spray.
Create The Cup: You can use the end of a small rolling pin (which is what I used), the end of a round wooden spoon, or a mini tart shaper to gently press the cookie until it forms a cup. Be careful to not press so hard as to make a hole in the bottom of the cookie cup. To help ensure that the cookie does not stick to the tool, you can spray a paper towel with nonstick cooking spray to wipe the end before pressing.

Proper Storage

To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To Freeze: I don’t recommend freezing the filled cookie cups, as the pudding can “weep” when defrosted and cause the cookie cups to become soggy.

a couple of Boston Cream Pie Cookie Cups topped with chocolate ganache served on a plate.

More Bite-Size Desserts

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a stack of Boston Cream Pie Cookie Cups on a plate with filling inside and chocolate on top.

Author — Jennifer Fishkind

Serves —

Boston Cream Pie Cookie Cups are the best bite-sized version of the classic cake! Easy to make with a cake mix base, custard filling, and chocolate ganache topping! Crave-worthy cookies are so cute!

Print Rate Pin Save

Prep Time 20

Cook Time 10

Rest Time 30

Total Time 1

Ingredients

Cookie Cup

▢ 15.25 ounces (or 432g) yellow cake mix (I used Pillsbury brand)
▢ ⅓ cup salted butter melted and cooled
▢ 2 large eggs room temperature

Filling

▢ 1¾ cups cold whole milk
▢ 3.4 ounces (or 96g) instant french vanilla pudding mix (I used Jell-O brand)

Ganache

▢ ¾ cup semi sweet chocolate chips I used Toll House brand
▢ ½ cup heavy cream

Instructions

Preheat the oven to 350°F. Spray 2 mini muffin tins with nonstick cooking spray.
Add the cake mix, melted butter and room temperature eggs to a medium size (2-3 quart) mixing bowl. Stir until completely incorporated and no dry cake mix lumps are visible.
15.25 ounces (or 432g) yellow cake mix, ⅓ cup salted butter, 2 large eggs
Measure 2 – 2 ½ teaspoons per mini muffin cup. Press the dough into a flat plate shape in the bottom of the muffin pan.
Bake for 9-10 minutes, or until the cookie has puffed up and is golden brown.
Allow the cookies to cool in the pan for about 3-5 minutes before using either the end of a small rolling pin (which is what I used) , the end of a round wooden spoon or a tart shaper to gently press the cookie until it forms a cup. (Be careful to not press so hard as to make a hole in the bottom of the cookie cup. The cookie will still be a bit doughy) To help ensure that the cookie does not stick whatever you choose to press, you can spray a paper towel with nonstick cooking spray to wipe the end with. Allow the cookie cups to cool completely. Transfer the cooled cookie cups to a wire cooling rack.
Next add the cold milk to a medium size mixing bowl. Sprinkle the pudding mix over the milk, and use a handheld mixer on low speed to mix until the pudding thickens. This should take about 1 ½ – 2 minutes.
1¾ cups cold whole milk, 3.4 ounces (or 96g) instant french vanilla pudding mix
Add the pudding to either a disposable piping bag or a gallon size ziplock bag with a corner snipped off.
Place the tip of the piping bag into the cookie cup cavity. Use gentle pressure to squeeze the pudding just to the top of the cookie cup. Repeat for the remaining cookie cups.
Add the chocolate chips to a small heat safe bowl.
¾ cup semi sweet chocolate chips
Add the heavy cream to a small microwave safe bowl. Heat for 1 minute at full power, or until the cream just begins to make small bubbles. Carefully remove the cream from the microwave and pour over the chocolate chips. Allow the cream and chocolate to sit for about 1 minute before stirring until the chocolate and cream mixture is completely combined, smooth and not little bits of chocolate chips remain.
½ cup heavy cream
Spoon 1 teaspoon of the chocolate ganache on top of the pudding layer. Allow the chocolate to solidify in the refrigerator before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing the filled cookie cups, as the pudding can “weep” when defrosted and cause the cookie cups to become soggy.

Jenn’s Notes

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Tips:

Stop The Sticking: Even if you are using nonstick mini muffin cups, I still recommend spraying the muffin pan with non stick cooking spray.
Create The Cup: You can use the end of a small rolling pin (which is what I used), the end of a round wooden spoon, or a mini tart shaper to gently press the cookie until it forms a cup. Be careful to not press so hard as to make a hole in the bottom of the cookie cup. To help ensure that the cookie does not stick to the tool, you can spray a paper towel with nonstick cooking spray to wipe the end before pressing.

Nutrition Info

Comments

Molly says:

July 21, 2024 at 2:17 pm

may I use regular size muffin pan? Any idea how many the recipe would make?

1. Jenn says:
  
  July 22, 2024 at 7:50 am
  
  Hi Molly – I have not made these using a regular sized muffin pan to advise. Sorry!
  
K says:

July 18, 2024 at 11:35 am

u don’t make the cake mix as per instructions on box

Sandra Skraba says:

July 18, 2024 at 6:22 am

do you always have to use whole milk?

1. Jenn says:
  
  July 22, 2024 at 8:02 am
  
  I do, but you can use other types of milk, but it will affect the thickness of the mixture.