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

Add the cake mix, melted butter, and eggs to a medium bowl. Stir until fully combined and no lumps remain.

Measure 2 to 2.5 teaspoons of dough per mini muffin cup and press into a flat shape at the bottom of each cup.

Bake for 9-10 minutes until golden and puffed.

Cool the cookie cups, then gently press the centers to form a cup shape. Transfer to wire racks.

Meanwhile, combine cold milk and pudding mix in a bowl. Mix with a handheld mixer until thickened, about 1.5-2 minutes.

Transfer pudding to a piping bag or ziplock with a corner snipped.

Pipe pudding into each cookie cup just to the top.

For the ganache, place chocolate chips in a heat-safe bowl. Heat heavy cream for 1 minute until bubbling and pour over chocolate.

Stir until smooth. Spoon a small amount over each filled cookie cup. Chill before serving.