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Mini Boston Cream Pie Cups

A delightful twist on the classic dessert, these mini cups are easy to eat and perfect for any occasion, filled with custard and topped with rich chocolate ganache.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie Cups
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
For the Custard Filling
  • 2 cups whole milk
  • 3 large egg yolks
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
For the Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream

Method
 

Preparation of Cookie Cups
  1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
  2. In a bowl, cream together the softened butter and sugar until fluffy.
  3. Add the eggs and vanilla extract to the mixture, stirring well.
  4. Mix in the flour, baking powder, and salt until a dough forms.
  5. Roll the dough into small balls and press them into the mini muffin wells, shaping them into small cups.
  6. 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.
Preparation of Custard
  1. In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
  2. Cook this mixture over medium heat, stirring constantly, until it thickens.
  3. Once thickened, remove from heat and stir in the butter and vanilla extract.
  4. Transfer the custard to a bowl, cover it with plastic wrap (making sure it touches the surface), and chill until cool.
Preparation of Ganache and Assembly
  1. Heat the heavy cream until just simmering.
  2. Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then stir until smooth to create a ganache.
  3. Once your cookie cups are cool, spoon or pipe the chilled custard into each cup.
  4. Top each cup with a dollop of the chocolate ganache.
  5. Chill for 20–30 minutes to set, or enjoy them right away for a gooey bite!

Notes

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.