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Using a mixer or whisk, mix until the mixture is thick and has stiff peaks. Move the vanilla cream to a pastry bag or a Ziploc bag and pipe a generous amount of cream into each cookie indentation. In a microwave-safe bowl, combine the heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk.
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Preheat oven to 350 degrees and line an 8×8-baking pan with parchment paper. First make the crust layer by beating the butter and sweetener in a bowl until creamy. Next add in the egg, vanilla extract and almond milk and whisk until combined. Now add in almond flour, coconut flour and baking powder and mix to combine.
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In a mixing bowl, whisk yellow cake mix to remove any lumps. Add softened butter and eggs to the mix and combine with a hand mixer until the dough is thick and sticky. Using a half tablespoon, put a mound of cookie dough into each muffin cup. Press the dough down to create a level cookie. Bake for 7 to 8 minutes.
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Bake the cookies and cool them completely. Note that the top cookies (with the hole) need a slightly shorter time in the oven. Make the vanilla pastry cream and cool it completely to room temperature, but don't chill it in the fridge. Make the ganache and dip the top cookies in it, making sure to shake off any excess.
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Grab a cold glass of milk or a steaming cup of coffee, nestle into your favorite chair, and prepare to indulge. These petite cookie bites are delightful on their own or alongside fresh berries or a dollop of whipped cream for an extra special touch. Mini Boston Cream Pie Bites. Servings: Makes approximately 24 cookie bites.
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Beat butter and sugar. Make the cookie dough, firstly by beating together the butter and sugar in a large bowl with an electric mixer, or in the bowl of a stand mixer on medium speed until combined. Add eggs, oil, and vanilla. Next, add in the eggs and beat on medium-high until creamy.
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Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
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Bake the Boston cream pie cookies at 350°F for 9 minutes. Remove and immediately press the bottom of a 1/3 cup into the center of the cookies to create an indentation. Return to the oven and bake for 2-3 more minutes. Remove and let cool on the sheet for 10 minutes. Transfer to a cooling rack to cool completely.
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Preparation of Cookie Cups: Preheat the oven to a temperature of 350 degrees Fahrenheit. Utilize non-stick cooking spray to adequately prepare each cup of a mini muffin pan. Place the yellow cake mix into a medium-sized mixing bowl and whisk thoroughly to eradicate any lumps that may be present.
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Once the cupcakes have baked, cool them completely before gently removing them from the muffin tin. Slice the cupcakes in half and spoon vanilla pudding in the center of each. Replace the tops. Spread a bit of chocolate ganache over each cupcake. Place your pretty cupcakes on a plate. Allow the chocolate topping to cool slightly before serving.
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Preheat oven to 350F and spray a 48-well mini muffin pan with non-stick cooking spray; set aside. Most mini muffin pans have either 24 or 48 wells. If you use a 24-well mini muffin pan, plan to make 2 few batches to use up all of the batter. In a large mixing bowl, combine the yellow cake mix, butter, and eggs.
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2. In large bowl, stir together cake mix, water, melted butter and eggs until just combined. Spoon batter evenly into muffin cups. 3. Bake 9 to 12 minutes or just until cupcakes spring back when touched lightly in center. Cool 5 minutes in pans. Remove from muffin cups to cooling racks. Cool completely, about 15 minutes.
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In a microwave bowl heat the chocolate chips and heavy whipping cream for 20 seconds. Whisk well until smooth. Repeat in bursts if needed for smoothness. Spoon a bit of ganache on top of the cream, in each cookie cup. Refrigerate until the ganache sets before serving.
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To make the cake: Preheat the oven to 325°F/160°C. Lightly grease two 9 in/23 cm round pans. Beat the sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high. speed using an electric or stand mixer. Slowly beat in the vegetable oil.
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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.
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Run a butter knife around the edges of each cookie to release it from the pan. Cool completely to room temperature on a wire cooling rack. In a small bowl, combine the milk and instant vanilla pudding mix. Set aside. In a large mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form.
