Why Make This Recipe
Mini Boston Cream Pie Cups are a delightful twist on the classic dessert. They are small, easy to eat, and perfect for any occasion. Whether you’re hosting a party, enjoying a family gathering, or just craving something sweet, these mini cups will impress everyone. Plus, they are fun to make and even more fun to eat!
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
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs and vanilla extract to the mixture, stirring well.
- Mix in the flour, baking powder, and salt until a dough forms.
- Roll the dough into small balls and press them into the mini muffin wells, shaping them into small cups.
- Bake for 10–12 minutes, or until they are golden brown. While they are still warm, use a spoon to gently press down the centers to create cups. Let them cool.
- In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
- Cook this mixture over medium heat, stirring constantly, until it thickens.
- Once 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.
- Heat the heavy cream until just simmering.
- Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth to create a ganache.
- Once your cookie cups are cool, spoon or pipe the chilled custard into each cup.
- Top each cup with a dollop of the chocolate ganache.
- Chill for 20–30 minutes to set, or enjoy them right away for a gooey bite!
How to Serve Mini Boston Cream Pie Cups
Serve these delightful cups on a platter as a sweet treat for guests. They are perfect for parties, picnics, or even just a dessert after dinner. You can also add some whipped cream or fresh berries for a colorful touch!
How to Store Mini Boston Cream Pie Cups
To keep your Mini Boston Cream Pie Cups fresh, store them in the refrigerator. Place them in an airtight container to prevent them from drying out. They can last for up to three days in the fridge. Avoid freezing them, as the textures may change when thawed.
Tips to Make Mini Boston Cream Pie Cups
- Make sure to cream the butter and sugar well to get a nice fluffy texture.
- Don’t overbake the cookie cups; they should be lightly golden.
- For a richer flavor, use high-quality chocolate chips in the ganache.
- Customize by adding a sprinkle of cocoa powder or chocolate shavings on top for garnish.
Variation
You can tweak the recipe by adding a layer of fruit filling, like strawberry or raspberry, under the custard for a fruity twist on the classic dessert.
FAQs
-
Can I make the custard ahead of time?
Yes, you can prepare the custard and store it in the refrigerator until you are ready to assemble the cups. -
What should I do if the cookie cups don’t hold their shape?
Be sure to press the dough down firmly into the muffin tin. If they puff up too much, press them down gently while they are still warm. -
Can I use different types of chocolate?
Absolutely! You can use milk chocolate or dark chocolate according to your preference for the ganache topping.
Mini Boston Cream Pie Cups
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs and vanilla extract to the mixture, stirring well.
- Mix in the flour, baking powder, and salt until a dough forms.
- Roll the dough into small balls and press them into the mini muffin wells, shaping them into small cups.
- Bake for 10–12 minutes, or until they are golden brown. While they are still warm, use a spoon to gently press down the centers to create cups. Let them cool.
- In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
- Cook this mixture over medium heat, stirring constantly, until it thickens.
- Once 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.
- Heat the heavy cream until just simmering.
- Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth to create a ganache.
- Once your cookie cups are cool, spoon or pipe the chilled custard into each cup.
- Top each cup with a dollop of the chocolate ganache.
- Chill for 20–30 minutes to set, or enjoy them right away for a gooey bite!