Mini Boston Cream Pie Cups
These delightful bite-sized treats combine vanilla custard and chocolate ganache, offering classic dessert flavors in a fun mini format, perfect for any gathering.
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!
Notes
These Mini Boston Cream Pie Cups can be served chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days. For best taste and texture, assemble just before serving. You can switch up the flavors by using dark chocolate or white chocolate for the ganache. Add crushed nuts or toasted coconut on top for extra flavor.