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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!
If you make this in regular size cupcake tins, what changes to recipe would be required–baking time, quantity, etc.
Hi Gail, the recipe wouldn’t need to be changed, but the baking time definitely would. The cookie cups would be much larger and it would probably cut the quantity down to maybe half? I haven’t used a regular size cupcake tin to make these before. Sorry I’m not more help!
I think if I make these, I will make a chocolate ganache for the top instead of the syrup. These do look good.
Absolutely! That would be amazing!
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Thank you so much Hildegarde! So happy to have you here 🙂 I do post regularly so you will be getting emails every week with new recipes!
I love these! I’ve made them several times and they are always a hit! I added a little bit of chocolate frosting inside the cookie cup before piping on the cream filling, and still drizzled the chocolate on top. Very good!
That sounds so good Rachel!! Thanks so much for sharing that! And I’m so happy you enjoy the recipe 🙂
I have made these many times for my catering business and get repeat business for them, I am making them again for another catering event and was looking to get ahead of things for a busy catering weekend and wondered if they could be made ahead and frozen and thawed before required?
Theresa I’m so glad you enjoy these! I haven’t made them ahead of time to freeze.. But I can tell you that the cookie cups will definitely keep for a couple of days in a sealed container. I usually will make those ahead of time and just add the filling the day I want to serve them. If you do freeze some let me know how they turn out!
I bet you could freeze them before the chocolate saice & then while frozen, drizzle or dip them in chocolate shell , that way the chocolate won’t run at all ?
I’m assuming the pudding added is jut the powder, not the pudding made with milk. Is that right? And, how do you keep the chocolate syrup from running all over? Thanks!
You’re right Mary! Just the powdered pudding is added for the mousse. It will be mixed with the cream instead of milk. And I just used a Hershey’s chocolate syrup. It’s not runny, but it does slightly drip over the bites, which just makes them that much more delicious!
I am obsessed with anything boston cream pie flavoured so I can imagine how good these little bites must have tasted. Craving a couple to devour right now!
These look divine, Serene!
G’day! I so LOVE Boston Cream anything and your bites are a delight!
Cheers! Joanne
#ibabloggers
These look awesome! Can’t even remember the last time I had boston creme pie but these seem so much easier. Mmm…
Pinned.