Description
Delight in these Mini Boston Cream Pie Cups, a fun and easy twist on the classic dessert, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, cream together butter and sugar until fluffy. Add eggs and vanilla.
- Mix in flour, baking powder, and salt until a dough forms.
- Roll dough into balls and press into mini muffin wells, shaping into small cups.
- Bake 10–12 minutes, until golden. Use a spoon to gently press down the centers while warm. Let cool.
- In a saucepan, whisk milk, egg yolks, sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in butter and vanilla.
- Transfer to a bowl, cover with plastic wrap (touching surface), and chill until cool.
- Heat cream until just simmering.
- Pour over chocolate chips and let sit 2 minutes. Stir until smooth.
- Spoon or pipe custard into cooled cookie cups.
- Top with a dollop of ganache.
- Chill for 20–30 minutes to set, or serve immediately for a gooey bite.
Notes
- For a richer flavor, use dark chocolate for the ganache.
- These cups can be made a day in advance; just assemble before serving.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg