Description
Mini Boston Cream Pie Cups are a bite-sized twist on the classic dessert, featuring buttery cake cups filled with creamy custard and topped with smooth chocolate ganache—perfect for parties or sweet indulgences.
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
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Cream together butter and sugar until fluffy. Add eggs and vanilla extract, mixing well.
- Gradually add flour, baking powder, and salt; mix until a dough forms.
- Roll dough into small balls and press into mini muffin wells, forming cups.
- Bake 10–12 minutes until golden. While warm, press down centers to form cup shapes. Let cool completely.
- For custard: whisk milk, egg yolks, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap (touching surface) and chill until cooled.
- For ganache: heat cream until simmering. Pour over chocolate chips, let sit 2 minutes, then stir until smooth.
- Fill cooled cups with custard, then top with ganache.
- Chill 20–30 minutes before serving, or serve immediately for a gooey treat.
Notes
Use dark chocolate chips for a richer ganache.
Add fresh berries for a fruity twist.
Cups can be stored in the refrigerator for up to 2–3 days.
Make ahead: bake cups and prepare custard in advance; assemble before serving.
Use muffin liners to prevent sticking.
Nutrition
- Serving Size: 1 mini cup
- Calories: 160
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
