Boston Cream Pie Speculoos Cookie Cups

Boston cream pie, meet Speculoos cookies. These cute little cookie cups are made with Speculoos cookie butter, filled with vanilla pudding, and topped with chocolate ganache.

Boston Cream Pie Speculoos Cookie Cups 2

A few of my friends and I have embarked on something that got dubbed “Drunk Disney”. Drunk is a little strong of a word, but we do gather together one night a week (or every other week depending on schedules) to watch a different Disney movie accompanied by snacks and wine. The wine part is what sparked the “Drunk Disney” name but I’m pretty sure we rarely have more than one glass of wine, being that it’s most often on a week night. Silly adulthood and waking up at 6am. But it’s still a fun name to dub it.

Boston Cream Pie Speculoos Cookie Cups 1

While watching these movies, some of which we have not revisited since childhood, we’re both falling back in love with them and at the same time having fun pointing out their inconsistencies. We’ve only done this three times thus far but here are some of my favorites:

  • The Little Mermaid – Ariel is a hoarder and how on earth did Flounder move that statue into her hoarding cave? We also want to know where Ursula got her waterproof makeup because it’s pretty impressive.
  • Alice in Wonderland – Flowers are jerks. Meanwhile, woodland creatures love crying white chicks.
  • Beauty and the Beast – Beast was 11 when he was turned into a beast. Therefore, if the spell stopped time on the castle why didn’t he change back into an 11 year old? If it didn’t, how is Chip alive? Also, it would probably be a little more romantic if Belle called Beast by his name instead of…Beast.

Boston Cream Pie Speculoos Cookie Cups 3

As for these cookies cups, they have absolutely nothing to do with “Drunk Disney” as they weren’t even served during any night of viewing. I made these for a friend’s birthday in an attempt to combine two of her favorite things: cookie butter and Boston cream pie. If you ask me, I knocked it out of the park ;-). They only thing you need to be wary of is to not assemble these until right before serving them or else the cookie will get soggy after sitting for too long. Just store the components separately and assemble when ready.

Two years ago: Homemade Strawberry Jam

Three years ago: Mexican Hot Dogs with Corn Salsa and Chipotle Cream


Makes 3 dozen



1-3/4 cups all-purpose flour

1 tsp baking soda

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup speculoos cookie butter

1 egg, room temperature

1 tsp vanilla extract


1/4 cup sugar

2 Tbsp cornstarch

3 egg yolks

1 tsp vanilla bean paste (or extract)

1/2 cup milk

1/2 cup heavy cream


4 oz. dark chocolate

2 Tbsp speculoos cookie butter

1/4 cup heavy cream or milk


  1. Preheat oven to 350 degrees. Lightly grease two mini muffin pans and set aside.
  2. In a medium bowl, whisk together the flour and baking soda. Set aside.
  3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in cookie butter, egg, and vanilla. Add flour mixture until combined.
  4. Please a tablespoon of prepared cookie dough in each cup. Bake for 6-8 minutes or until golden. Allow to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on cooling rack. Repeat with remaining dough.
  5. Meanwhile, make the cream filling. In a clean mixing bowl, whisk the sugar, cornstarch, egg yolks, and vanilla until fluffy.
  6. In a saucepan, simmer the milk and cream until the edges just start to bubble. With a hand or stand mixer running on low, pour the milk in slowly. Increase the speed to high. Stop and scrape down the bottom. Mix again on high until smooth. (This only takes a few seconds).
  7. Transfer back into the saucepan over medium heat. Whisk constantly and cook until thickened and is the consistency of mayo. Place plastic wrap directly on cream and cover. Place in fridge until cool.
  8. When the cream is cool, make the glaze. Place the chocolate and cookie butter in a small heatproof bowl. Microwave cream for 1 minute or until it starts to boil and pour over chocolate. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth.
  9. Right before serving, spoon a generous amount of cold custard into the cavity of each cooled cookie. Dip into the chocolate and let set. Serve immediately. (If you want to make ahead of time, store components separately and assemble when ready).

Source: Adapted from my Reese’s Peanut Butter Cookie Cake, Peanut Butter Mousse Cookie Cups, Buckeye Blackout Whoopie Pies, and Pass the Sushi.


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