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Boston Cream Pie now in bite size form, perfect for snacking on, or serving a group of people. Either way, they won’t last long!
These are filled with a simple and easy to make vanilla pudding mousse. And topped with a oozing, gooey, glistening chocolate syrup. Do you find yourself with a constant supply of chocolate syrup hanging out at your house? Maybe? Perhaps? Am I the only one? Well, if you do have some hanging around, trust me, this is the perfect way to use it up!
Boston Cream Pie Bites
These Boston Cream Pies are small but pack a BIG taste!
Ingredients
- Sugar Cookie Mix +required ingredients
- 1 pint heavy whipping cream
- 1 (3.4 ounce box) instant vanilla pudding
- ¼ cup powdered sugar
- Chocolate syrup
Instructions
- Preheat oven too 375°F.
- Prepare the cookie mix as directed on the package. Roll dough into 1 inch balls and place into a greased mini muffin tin. Press in the center with a spoon to create a crater in the middle, I used my tablespoon to do this. Bake for 9 minutes, cookie cups may seem slightly undercooked in center, just make sure they are not doughy. Press down the center again with the spoon, to ensure the cup shape. Allow to cool in the pan for 5 minutes and then remove to a wire rack to continue cooling.
- Pour heavy whipping cream into mixing bowl and mix, starting on low speed, then as it gets thicker, increase the speed until it is almost the consistency of whipped cream. Add in the instant pudding and the powdered sugar. Continue to mix on high speed until fully combined and the mousse is the consistency of a thick whipped cream.
- Add the vanilla mousse to a piping bag and pipe onto the cooled cookie cups. Top with the chocolate syrup.
- Serve immediately or store in the refrigerator. Can be kept in the refrigerator in a sealed container for 3 days.
Equipment
Nutrition
Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made these with cream cheese pudding instead of vanilla. Was a delicious. Will definitely make again
How could i make this recipe but in a regular size 12 muffin pan
I made these for a baby shower. People were raving about them. The only thing different was I used sea salt caramel topping in place of the chocolate. This is definitely a keeper. Thank you for the recipe.
Made these for a family Xmas party. They were a huge hit even with the family members that don’t eat sweets. I melted semisweet chocolate and drizzled it over the top instead of chocolate syrup because I don’t care for chocolate syrup. The cookie cups took a bit of time and attention to make sure they didn’t just rise and fill the mini muffin cups, I ended up taking them out twice to press them back into shape. I made them the night before and they held up well in the fridge overnight. They also traveled well. I will definitely make them again.
I just made these, and put them in cupcake papers. DONT DO THIS! They stick.
Thanks for the tip!
Can’t get the cream to thicken
The heavy cream? It will thicken as you mix it with a mixer. Make sure you are using heavy cream or a heavy whipping cream and that you are mixing on a high speed.
Also did you use Instant Pudding Mix not the Cooked Pudding Mix?