Cookie Cups

1. Preheat your oven to 350°F (175°C). Spray a mini muffin pan with non-stick cooking spray to prevent sticking.
2. Pour the yellow cake mix into a medium bowl. Whisk or sift the mix to remove lumps, ensuring a smooth dough later.
3. Add softened butter and eggs to the cake mix. Use a hand-held mixer or mix by hand until a thick and sticky dough forms.
4. Scoop about ½ tablespoon of dough into each muffin cup. Flatten the dough using your fingers to create a level surface.
5. Bake for 9–11 minutes or until the edges are golden. Remove from the oven.
6. While still warm, run a knife or offset spatula around the edge of each cookie to loosen them from the pan.
7. Once cooled, use a tart shaper or the end of a wooden spoon to press down the center of each cookie, creating a small indentation. Transfer cookies to a cooling rack to cool completely.

Vanilla Cream

1. In a medium bowl, combine the instant vanilla pudding mix, heavy cream, and milk.
2. Use a mixer or whisk to blend until the mixture thickens and forms stiff peaks.
3. Transfer the vanilla cream into a pastry bag or Ziploc bag with the corner cut off. Pipe the cream generously into the center indentation of each cookie.

Chocolate Ganache

1. In a microwave-safe bowl, combine the heavy whipping cream and semi-sweet chocolate chips. Microwave for 20 seconds.
2. Whisk the mixture until smooth and silky. If necessary, heat in 10-second increments, stirring after each, until the desired consistency is achieved.
3. Spoon about ¼ to ½ teaspoon of ganache onto the top of each cookie cup, covering the cream.
4. Refrigerate the cookies until the ganache sets.