Boston Cream Bites Recipes

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BOSTON CREAM BITES



Boston Cream Bites image

The taste of Boston Cream pie in a bite-sized vanilla cupcake is hard to resist, so why bother trying? Topped with melted chocolate, they are a great addition to any party buffet.

Provided by Betty Crocker - Caribbean

Time 40m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1 cup water
⅓ cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
¾ cup whipping cream

Steps:

  • Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
  • In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
  • Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
  • Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

EASY BOSTON CREAM PIE COOKIE BITES RECIPE



Easy Boston Cream Pie Cookie Bites Recipe image

All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie cup. They are quick to make, starting with a cake mix and taste delicious. Everyone will go crazy for these little cuties.

Provided by June

Categories     Dessert

Time 30m

Number Of Ingredients 8

1 box yellow cake mix
2 eggs
1/3 cup butter {softened}
1 3.25 oz. pkg. instant vanilla pudding
1 cup heavy whipping cream
1/2 cup milk
2 tbsp semi-sweet baking chips
2 tbsp heavy whipping cream

Steps:

  • Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow 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 {or by hand} 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 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. 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.
  • 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.
  • In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get 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.

BOSTON CREAM BITES



Boston Cream Bites image

The taste of Boston Cream pie in a bite-sized vanilla cupcake is hard to resist, so why bother trying? Topped with melted chocolate, they are a great addition to any party buffet.

Provided by Brooke Lark

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
3/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
  • In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
  • Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
  • Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 7 g, TransFat 0 g

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