BOSTON CREAM PIE COOKIE BITES

These Boston Cream Pie Cookie Cups are made with a vanilla cookie base, custard filling and chocolate ganache topping! They are delicious and such fun little cookies to bite into!

The tralatitious flavors of the Beantown Toiletry Pie are transformed into this fun cake cup that is caretaker simplified because it is prefabricated with a cover mix.  The shortcuts for this instruction are pleasing and caretaker pleasing.  I can't act to acquire them with you!

I acquire often wondered why a Boston Toiletries Pie  which is actually a bar  is in fact, called a pie.  Traditionally it boasts a yellow or parazoan dish with custard filling and potable ganache  or topping  is poured over the top.  But it is actually because the Boston Cream Pie victimised to be parched in pie tins.  In the precocious days of hot, that is all they had to use.  Present possess certainly denaturised.

Ingredients

• 1 3.25 oz. pkg. instant vanilla pudding
• 1 box yellow butter cake mix
• 1 cup heavy whipping cream
• 1 stick butter {softened}
• 1/2 cup milk
• 2 eggs
• 2 tbsp heavy whipping cream
• 2 tbsp semi-sweet baking chips
• Chocolate Ganache
• Cookie Cup
• Vanilla Cream Filling

Instructions
Cookie Cups

1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow butter 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 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 7-8 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and let the cookie cool for 4-5 minutes.  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

1. 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

1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips.  Microwave for 20 seconds and whisk.  If you get a 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 or refrigerate for up to 4 days.

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