Why You’ll Love This Recipe

Mini Boston Cream Pie Cups combine the best elements of the traditional Boston Cream Pie in a fun, portable form. The buttery, golden cake cups serve as the perfect base for the velvety custard and smooth, rich chocolate ganache. Whether you’re hosting a dinner party or preparing a sweet snack for your family, these delightful little treats are sure to impress everyone. They’re simple to make, customizable, and can be prepped in advance—perfect for busy bakers or last-minute dessert cravings!

Mini Boston Cream Pie Cups: Delight in This Easy Recipe!

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
3 tbsp cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
½ cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla extract, mixing well.
Gradually add the flour, baking powder, and salt, mixing until a dough forms.
Roll the dough into small balls and press them into the wells of the mini muffin tin, shaping the dough into small cups.
Bake for 10–12 minutes, or until golden brown. While still warm, use a spoon to gently press down the centers to form a cup shape. Let the cups cool completely.
In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens.
Remove the saucepan from the heat and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (making sure the wrap touches the surface), and chill until cooled.
In another saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and well-combined.
Once the cake cups are cool, spoon or pipe the chilled custard into the center of each cup. Top with a dollop of chocolate ganache.
Chill the mini Boston Cream Pie cups for 20–30 minutes to allow them to set, or serve immediately for a gooey, decadent bite.

Servings and Timing

Servings: 24 mini cups
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes

Variations

Dark Chocolate Ganache: For a richer, more intense chocolate flavor, use dark chocolate chips for the ganache.
Fruit Topping: Add a few fresh raspberries or strawberries on top of the ganache for a fruity twist.
Mini Cupcake Option: Instead of mini muffin tins, you can use standard cupcake tins for slightly larger servings.
Vegan Version: Swap the butter for a plant-based alternative, the eggs for flax eggs, and use a non-dairy milk like almond or coconut milk for both the custard and the cake.

Storage/Reheating

These mini Boston Cream Pie cups can be stored in the refrigerator for up to 2-3 days. Simply cover them with plastic wrap or store them in an airtight container to maintain freshness. The ganache may harden when refrigerated, so you can leave them at room temperature for a few minutes before serving to soften the chocolate. These treats can also be made a day in advance, making them a convenient option for parties or gatherings.

FAQs

1. How do I make sure the custard thickens properly?

To ensure the custard thickens, make sure to whisk constantly over medium heat, and keep the heat consistent. If it doesn’t thicken after a few minutes, you can continue cooking for a few more minutes while stirring.

2. Can I use a different type of chocolate for the ganache?

Yes, you can use any type of chocolate you prefer, whether it’s milk chocolate, dark chocolate, or even white chocolate. The flavor will vary depending on your choice.

3. How can I prevent the cake cups from sticking to the muffin tin?

Grease the mini muffin tin thoroughly before baking the cups. You can also use mini muffin liners if you prefer. Just make sure to lightly grease them as well.

4. Can I freeze these mini Boston Cream Pie cups?

Yes, you can freeze the cake cups before filling them with custard and ganache. Store the empty cups in an airtight container in the freezer for up to 2 weeks. When ready to serve, thaw them and add the custard and ganache.

5. How do I make sure the custard doesn’t curdle?

To prevent curdling, make sure you whisk the egg yolks with the sugar and cornstarch before adding them to the milk. Stir constantly over medium heat to prevent the custard from overheating and separating.

6. Can I make these in advance?

Yes! The cups can be made a day in advance, and you can assemble them right before serving to ensure they stay fresh and delicious.

7. How do I know when the cake cups are done baking?

The mini cake cups are done when they are golden brown on top, and a toothpick inserted into the center comes out clean.

8. Can I use almond milk instead of whole milk for the custard?

Yes, you can use almond milk or any other non-dairy milk as a substitute. Just make sure to check for sweetness, as some non-dairy milks are sweeter than whole milk.

9. How do I keep the ganache smooth?

To keep the ganache smooth, avoid overheating the cream. Heat it just until it begins to simmer before pouring it over the chocolate chips. Stir the mixture until fully combined and smooth.

10. Can I use store-bought custard for this recipe?

While homemade custard is recommended for the best flavor, you can use store-bought custard as a time-saving option.

Conclusion

Mini Boston Cream Pie Cups are a delightful, bite-sized version of the classic dessert, offering a perfect balance of buttery cake, creamy custard, and rich chocolate ganache. Whether you’re hosting a party or looking for a fun treat to share with friends and family, this recipe will not disappoint. Enjoy them as a sweet indulgence at any time of year, and feel free to experiment with different variations to suit your taste.