Description
Miniature Boston cream pie cookie bites pack classic dessert flavors into delightful bite-sized treats. Creamy custard filling and rich chocolate glaze combine for an irresistible sweet experience you’ll savor with each delectable morsel.
Ingredients
Scale
Primary Ingredients:
- 1 box yellow cake mix
- 2 eggs
- 1/3 cup (75 milliliters) softened butter
- 1 package (3.25 ounces / 92 grams) instant vanilla pudding
- 1 cup (240 milliliters) heavy whipping cream
Dairy and Liquid Components:
- 1/2 cup (120 milliliters) milk
- 2 tablespoons (30 milliliters) heavy whipping cream
Chocolate and Finishing Ingredients:
- 2 tablespoons (30 grams) semi-sweet baking chips
Instructions
- Preheat oven to 350F (175C) and coat a mini muffin pan thoroughly with non-stick spray to prevent sticking.
- Whisk yellow cake mix until smooth, eliminating any potential lumps that might affect texture.
- Using a hand mixer, blend softened butter and eggs into the cake mix, creating a thick, cohesive dough with uniform consistency.
- Carefully portion the dough into muffin cups, gently pressing to create even, compact cookie bases.
- Bake for 9-11 minutes until edges turn golden and centers appear set, watching carefully to prevent over-browning.
- Immediately remove cookies from pan to prevent further cooking, then create gentle indentations in each cookie’s center while still warm.
- Allow cookie cups to cool completely on a wire rack, ensuring they firm up and maintain their shape.
- Combine instant vanilla pudding, heavy cream, and milk, whipping until the mixture develops stiff, luxurious peaks.
- Transfer vanilla cream filling into a pastry bag, then pipe generously into the center of each cooled cookie cup.
- Prepare chocolate ganache by microwaving heavy cream and chocolate chips in 20-second intervals, stirring between each burst until perfectly smooth and glossy.
- Drizzle or carefully spoon ganache over filled cookie cups, ensuring even coverage.
- Refrigerate the assembled bites to set the ganache and enhance flavor melding.
- Serve chilled, storing any remaining bites in an airtight container in the refrigerator for up to 4 days.
Notes
- Customize the cookie base by swapping yellow cake mix with other flavors like chocolate or white cake for unique variations.
- Ensure butter is softened at room temperature to create a smooth, uniform dough that blends easily with cake mix.
- Gently press cookie dough into muffin pan to avoid overfilling, which can cause uneven baking and tough textures.
- For gluten-free options, use gluten-free cake mix and verify all ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 182 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 50 mg