Boston Cream Pie Cookie Bites

Boston Cream Pie Cookie Bites 
Ingredients
For the cookie cups
1 box (about 15 oz) yellow cake mix
2 large eggs
⅓ cup unsalted butter, softened
For the vanilla cream filling
1 box (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
½ cup milk
For the chocolate ganache
2 tablespoons semi-sweet chocolate chips
2 tablespoons heavy whipping cream
For the pan
Non-stick cooking spray
Instructions
1. Preheat and prepare the mini muffin pan

Set oven rack to the middle position. Preheat to 350°F.

Spray a 24-cup mini muffin pan generously with non-stick cooking spray. Do not use paper liners — the cookie dough will stick to them.

2. Make the cookie dough

In a medium bowl, whisk the yellow cake mix to remove any lumps.

Add the softened butter and eggs. Beat with a hand mixer on medium speed (or mix vigorously by hand with a spatula) until a thick, sticky dough forms. The dough will be denser than traditional cookie dough — this is correct.

3. Fill the mini muffin cups

Using a small cookie scoop (about ½ tablespoon capacity) or a teaspoon, place a mound of dough into each mini muffin cup.

With your fingertips, press each mound down gently to create a flat, even layer across the bottom of the cup.

4. Bake the cookie cups

Bake for 9 to 11 minutes. The edges should be lightly golden, and the centers will look slightly underdone.

Remove the pan from the oven. Immediately run a small offset spatula or a butter knife around the edge of each cookie cup to loosen it from the pan.

Let the cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

5. Create the indentation

Once the cookie cups are cool enough to handle (about 10 minutes), use a mini tart shaper, the end of a wooden spoon, or your thumb to gently press down the center of each cup, forming a small well for the filling.

Allow the cups to cool completely on the rack before filling — about 15 more minutes.

6. Make the vanilla cream filling

In a medium bowl, combine the instant vanilla pudding mix, 1 cup of heavy whipping cream, and ½ cup of milk.

Beat with a hand mixer on medium-high speed for 1 to 2 minutes, until the mixture is thick and holds stiff peaks. It will resemble whipped cream.

Transfer the filling to a piping bag fitted with a small round tip, or use a zip-top bag with one corner snipped off.

7. Fill the cookie cups

Pipe a generous amount of vanilla cream into the well of each cooled cookie cup, filling it slightly above the rim.

8. Make the chocolate ganache

In a small microwave-safe bowl, combine the semi-sweet chocolate chips and 2 tablespoons of heavy whipping cream.

Microwave for 20 seconds. Whisk vigorously until smooth and glossy. If the chocolate is not fully melted, microwave in 10-second increments, whisking after each.

Spoon about ¼ to ½ teaspoon of ganache onto the top of each filled cookie cup.

9. Chill and serve

Place the cookie bites in an airtight container and refrigerate for at least 1 hour, or until the ganache is fully set.

Serve cold. Store leftovers in the refrigerator for up to 4 days.