Easy Boston Cream Cookie Cups

1 box (15.25 oz) yellow cake mix

⅓ cup butter, softened

2 eggs

1 package (3.4 oz) instant vanilla pudding

½ cup milk

1¼ cups heavy whipping cream (divided)

¼ cup semi-sweet chocolate chips

Preheat oven to 350°F and grease a mini muffin pan.

Mix cake mix, butter, and eggs until a soft dough forms.

Scoop dough into muffin cups (about ⅔ full).

Bake 9–10 minutes until set.

While warm, press the center of each to form a cup.

Let cool completely.

Mix milk and pudding mix in a bowl.

In another bowl, whip 1 cup heavy cream to stiff peaks.

Fold pudding mixture into whipped cream until smooth.

Pipe filling into each cookie cup.

Heat remaining ¼ cup cream with chocolate chips (microwave in short bursts).

Stir until smooth and glossy.

Spoon chocolate over each filled cookie.

My tip: I always press the centers right when they come out of the oven — that’s what gives you that perfect little “cup” shape.