Ingredients
Scale
- 1 box vanilla cake mix
- 3 large eggs, room temperature
- 1 cup whole milk, fresh
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine one box of vanilla cake mix with three large eggs, one cup of whole milk, and half a cup of softened unsalted butter.
- Use an electric mixer on medium speed until everything is well blended and smooth—about two minutes.
- Grease mini muffin tins with cooking spray or line them with paper liners.
- Spoon about one tablespoon of batter into each muffin cup, filling them about two-thirds full.
- Bake in preheated oven for 15-18 minutes or until they spring back when touched lightly.
- Let them cool completely before removing from tins.
- While your cakes are cooling, beat together eight ounces of softened cream cheese with one cup of heavy whipping cream and two cups of powdered sugar until creamy and fluffy.
- Add one teaspoon of pure vanilla extract for that signature flavor.
- Once the mini cakes have cooled completely, carefully slice off the tops using a serrated knife.
- Fill each cake bottom generously with your creamy mixture.
- Place the tops back on gently.
- Melt one cup of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
- Dip each assembled bite into the melted chocolate and allow excess to drip off before placing them on parchment paper to set.
- Garnish your Boston Cream Pie Bites with additional whipped cream or shaved chocolate right before serving.
Notes
Store bites in an airtight container.
Reheat briefly in the microwave.
Serve with fresh whipped cream.
Chill custard for better consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg