BOSTON CREAM PIE COOKIE CUPS RECIPES

Steps:

• 1. The cake mix is poured into a bowl and then softened butter and eggs are added and mixed. 2. Put the dough with small spoons on the baking tray prepared by oiling. 3. Bake in a preheated 350 degree oven for 10 minutes. 4. A recess is created by pressing the middle of the small cookies that are taken out with a spoon. 5. Ready-made vanilla pudding mix, heavy cream and milk are combined in a bowl and mixed. 6. The prepared mix is transferred to a pastry bag and a large amount of cream is squeezed into the cookie recess. 7. Move heavy cream and chocolate chips into a microwave-safe container. 8. After waiting in the microwave for 20 seconds, it is mixed until a rough consistency is obtained. 9. Pour the desired amount of ganache on each cookie tin. 10. Served after cooling.

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.