Preheat the oven to 350°F. Spray 2 mini muffin tins with nonstick cooking spray.

Add the cake mix, melted butter and room temperature eggs to a medium size (2-3 quart) mixing bowl. Stir until completely incorporated and no dry cake mix lumps are visible.

Measure 2 - 2 ½ teaspoons per mini muffin cup. Press the dough into a flat plate shape in the bottom of the muffin pan.

Bake for 9-10 minutes, or until the cookie has puffed up and is golden brown.

Allow the cookies to cool in the pan for about 3-5 minutes before using either the end of a small rolling pin (which is what I used) , the end of a round wooden spoon or a tart shaper to gently press the cookie until it forms a cup. (Be careful to not press so hard as to make a hole in the bottom of the cookie cup. The cookie will still be a bit doughy) To help ensure that the cookie does not stick whatever you choose to press, you can spray a paper towel with nonstick cooking spray to wipe the end with. Allow the cookie cups to cool completely. Transfer the cooled cookie cups to a wire cooling rack.

Next add the cold milk to a medium size mixing bowl. Sprinkle the pudding mix over the milk, and use a handheld mixer on low speed to mix until the pudding thickens. This should take about 1 ½ - 2 minutes.

Add the pudding to either a disposable piping bag or a gallon size ziplock bag with a corner snipped off.

Place the tip of the piping bag into the cookie cup cavity. Use gentle pressure to squeeze the pudding just to the top of the cookie cup. Repeat for the remaining cookie cups.

Add the chocolate chips to a small heat safe bowl.

Add the heavy cream to a small microwave safe bowl. Heat for 1 minute at full power, or until the cream just begins to make small bubbles. Carefully remove the cream from the microwave and pour over the chocolate chips. Allow the cream and chocolate to sit for about 1 minute before stirring until the chocolate and cream mixture is completely combined, smooth and not little bits of chocolate chips remain.

Spoon 1 teaspoon of the chocolate ganache on top of the pudding layer. Allow the chocolate to solidify in the refrigerator before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing the filled cookie cups, as the pudding can “weep” when defrosted and cause the cookie cups to become soggy.