Best 4 Boston Cream Dessert Cups Recipes
Indulge in the delightful symphony of flavors and textures presented by Boston Cream Dessert Cups, an exquisite confection that harmonizes classic elements into a captivating dessert experience. Dive into the velvety embrace of the creamy vanilla pudding, complemented by the rich, decadent chocolate ganache, all nestled atop a crisp graham cracker crust. Embark on a culinary journey as we unveil the secrets behind this timeless dessert, exploring two distinct yet equally tempting variations. The first recipe captivates with its classic simplicity, a straightforward rendition that embodies the essence of this beloved treat. The second recipe elevates the experience, introducing a luscious layer of homemade whipped cream, adding a touch of ethereal lightness and a burst of creamy goodness. Both variations promise an unforgettable dessert encounter, whether you prefer the traditional charm of the classic recipe or the elevated elegance of the enhanced version. Prepare to tantalize your taste buds and create memories with every bite of these Boston Cream Dessert Cups.
Let's cook with our recipes!
BOSTON CREAM DESSERT CUPS
This is a mini version of Boston Cream Pie. They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl. I never have leftovers.
Provided by KarenM
Categories Desserts
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
- Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
- Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
- Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 31.9 g, Cholesterol 43.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 6.9 g, Sodium 236.5 mg, Sugar 22.2 g
BOSTON CREAM DESSERT CUPS
Prize-Winning Recipe 2008! Here's a mini version of Boston cream pie made with cookie mix. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 23
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.
- In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
- In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
- Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
- Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Dessert Cup, Sodium 280 mg, Sugar 29 g, TransFat 2 1/2 g
BOSTON CREAM DESSERT CUPS (COOKIE MIX)
Source: Betty Crocker Bake Life Sweeter Cookie Contest Entry by Sherry Lee!! "Here's a mini version of Boston cream pie made with cookie mix. Yum!"
Provided by Mom2Rose
Categories Tarts
Time 40m
Yield 23 cups, 23 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F
- Line 23 regular-size muffin cups with paper baking cups.
- Lightly spray baking cups with cooking spray.
- In large bowl, stir cookie mix, butter and egg until soft dough forms.
- Shape dough into 23 (1 1/2-inch) balls.
- Place 1 ball in each baking cup.
- Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
- Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
- In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
- Beat in sour cream.
- On low speed, beat in eggs, one at a time, just until blended.
- Stir in dry pudding mix until well blended.
- Spoon about 2 tablespoons filling over dough in each cup.
- Bake 25 to 30 minutes or until set.
- Cool 30 minutes; remove from pan.
- Open container of frosting; remove foil lid.
- Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
- Spoon about 1 tablespoon frosting onto center of each cookie cup.
- Refrigerate about 1 hour or until set.
- Store covered in refrigerator.
- If desired, remove from paper baking cups to serve.
BOSTON CREAM DESSERT CUPS
Prize-Winning Recipe 2008! Here's a mini version of Boston cream pie made with cookie mix. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 23
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.
- In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
- In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.
- Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
- Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Dessert Cup, Sodium 280 mg, Sugar 29 g, TransFat 2 1/2 g
Tips:
- For the best results, use high-quality ingredients. Fresh eggs, real butter, and pure vanilla extract will make a big difference in the taste of your dessert cups.
- Be careful not to overcook the custard. It should be thick and creamy, but not curdled.
- Allow the custard to cool completely before assembling the dessert cups. This will help to prevent the layers from separating.
- If you don't have any vanilla wafers, you can use graham crackers or ladyfingers instead.
- For a richer flavor, you can use a dark chocolate ganache instead of a milk chocolate ganache.
Conclusion:
Boston cream dessert cups are a delicious and easy-to-make dessert that is perfect for any occasion. They are sure to be a hit with your family and friends!
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