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Mini Boston Cream Pie Cups

A fun and delicious twist on the classic Boston Cream Pie, these mini cups are filled with rich vanilla custard and topped with chocolate ganache, perfect for parties and gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cups
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cookie cups
  • 1 cup unsalted butter (softened) Ensure butter is at room temperature for easier mixing.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
For the custard
  • 2 cups whole milk Can substitute with half-and-half and water or almond milk.
  • 3 large egg yolks
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
For the ganache
  • 1 cup semi-sweet chocolate chips For a richer flavor, use dark chocolate.
  • ½ cup heavy cream Heat until it just begins to simmer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
  2. In a bowl, cream together the softened butter and granulated sugar until fluffy.
  3. Add the eggs and vanilla extract to the mixture.
  4. Mix in the all-purpose 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 little cups.
  6. Bake for 10–12 minutes, or until golden brown. Use a spoon to gently press down the centers to create space for the filling. Let them cool.
Making the custard
  1. In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
  2. Cook over medium heat while stirring constantly until the mixture thickens.
  3. Remove from heat, then stir in the butter and vanilla.
  4. Transfer the custard to a bowl, cover with plastic wrap (making sure it touches the surface), and chill until cool.
Making the ganache
  1. Heat the heavy cream until it just begins to simmer.
  2. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth.
Assembly
  1. Spoon or pipe the cooled custard into the cookie cups.
  2. Top each cup with a dollop of chocolate ganache.
  3. Chill for 20–30 minutes to set, or serve immediately for a gooey delight.

Notes

To keep your cups fresh, store them in an airtight container in the refrigerator for up to 3 days. Add the ganache just before serving for the best taste and texture.