why make this recipe
Mini Boston Cream Pie Cups are a delightful twist on the classic dessert. They offer the same rich flavors of vanilla custard and chocolate ganache but in a fun, bite-sized form that’s perfect for gatherings or quiet evenings at home. The easy preparation and simple ingredients make them a great go-to dessert for both novice and experienced bakers. Plus, these little treats are sure to impress family and friends with their charming presentation!
how to make Mini Boston Cream Pie Cups
Ingredients:
- 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 (for custard)
- 3 tbsp cornstarch
- 2 tbsp unsalted butter (for custard)
- 1 tsp vanilla extract (for custard)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin to prepare for baking.
- In a bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs and vanilla extract to the mixture, and mix well.
- Slowly mix in the flour, baking powder, and salt until a smooth dough forms.
- Roll the dough into small balls and press them into the mini muffin wells, shaping them into small cups.
- Bake for 10 to 12 minutes until golden. While they are warm, use a spoon to gently press down the centers. Let them cool completely.
- In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
- Cook this mixture over medium heat, stirring constantly until it thickens.
- When thickened, remove from heat, and stir in the butter and vanilla extract. Transfer this custard to a bowl, cover it with plastic wrap (making sure it touches the surface), and chill until cool.
- Heat the heavy cream in a small saucepan until it’s just simmering.
- Pour this hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth.
- Spoon or pipe the cooled custard into the cookie cups.
- Top each cup with a dollop of chocolate ganache.
- Chill for 20 to 30 minutes to set, or serve immediately for a gooey treat!
how to serve Mini Boston Cream Pie Cups
These Mini Boston Cream Pie Cups can be served chilled or at room temperature. They’re perfect for dessert after dinner or as a sweet snack throughout the day. Arrange them on a nice platter to showcase their cuteness, and watch your guests enjoy every bite.
how to store Mini Boston Cream Pie Cups
Store any leftovers in an airtight container in the refrigerator. They can stay fresh for up to three days. If you want to prepare them ahead of time, make the cups and custard separately. Then, assemble them just before serving for the best taste and texture.
tips to make Mini Boston Cream Pie Cups
- Make sure your butter is softened to room temperature for the best texture.
- To ensure your custard is smooth, whisk constantly and watch it closely while it cooks.
- If you don’t have a mini muffin tin, you can shape the dough into regular-sized cups, but bake them longer.
variation
You can switch up the flavors by using dark chocolate or white chocolate for the ganache. For an extra touch, add a sprinkle of crushed nuts or toasted coconut on top before serving.
FAQs
Can I make the custard ahead of time?
Yes, you can make the custard a day ahead. Just remember to keep it covered in the fridge until you are ready to use it.
Can I use a different type of flour?
Yes, you can try using gluten-free flour if you need a gluten-free option. Just make sure it’s a 1:1 substitute.
What can I do if I don’t have mini muffin tins?
You can use regular muffin tins, just adjust the baking time. Bake them for a few additional minutes until they are golden brown.
Mini Boston Cream Pie Cups
Ingredients
For the Cookie Cups
- 1 cup unsalted butter (softened) Make sure the butter is at room temperature for best texture.
- 1 cup granulated sugar For sweetness in the cookie cups.
- 2 large eggs Bind the ingredients together.
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour The base for the cookie cups.
- 0.5 tsp baking powder Helps the cups rise.
- 0.25 tsp salt Enhances flavor.
For the Custard
- 2 cups whole milk Used to make the custard creamy.
- 3 large egg yolks Richness for the custard.
- 0.5 cup granulated sugar Additional sweetness for the custard.
- 3 tbsp cornstarch Thickens the custard.
- 2 tbsp unsalted butter Adds richness to the custard.
- 1 tsp vanilla extract For flavor.
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips Main ingredient for the ganache.
- 0.5 cup heavy cream To make the ganache smooth and creamy.
Instructions
Preparation of Cookie Cups
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin to prepare for baking.
- In a bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs and vanilla extract to the mixture, and mix well.
- Slowly mix in the flour, baking powder, and salt until a smooth dough forms.
- Roll the dough into small balls and press them into the mini muffin wells, shaping them into small cups.
- Bake for 10 to 12 minutes until golden. While they are warm, use a spoon to gently press down the centers. Let them cool completely.
Preparation of Custard
- In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
- Cook this mixture over medium heat, stirring constantly until it thickens.
- When thickened, remove from heat, and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover it with plastic wrap (making sure it touches the surface), and chill until cool.
Preparation of Ganache
- Heat the heavy cream in a small saucepan until it’s just simmering.
- Pour this hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth.
Assembly
- Spoon or pipe the cooled custard into the cookie cups.
- Top each cup with a dollop of chocolate ganache.
- Chill for 20 to 30 minutes to set, or serve immediately for a gooey treat!
