Boston Cream Pie Minis
Transform your dessert game with these irresistibly adorable Boston Cream Pie Minis! This recipe takes all the delicious elements of the classic Boston cream pie—fluffy vanilla cake, creamy custard filling, and rich chocolate ganache—and scales them down into perfectly portioned treats. With a soft, melt-in-your-mouth texture and a luscious balance of flavors, these mini cakes are ideal for parties, celebrations, or anytime you’re craving a decadent dessert. Easy to bake in a standard muffin tin, they’re as fun to assemble as they are to eat, making them a show-stopping addition to any dessert table. Whether you’re a seasoned baker or a beginner, these bite-sized delights are sure to impress! Keywords: Boston Cream Pie Minis, mini desserts, custard filling, chocolate ganache, party desserts.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 2 Egg yolks
- 0.25 cup Granulated sugar (for custard)
- 1.5 tablespoons Cornstarch
- 1 cup Whole milk (for custard)
- 1 teaspoon Vanilla extract (for custard)
- 0.75 cup Semisweet chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or use cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the tin before removing them.
To make the custard filling, whisk together the egg yolks, sugar, cornstarch, and a splash of the milk in a medium saucepan until smooth. Gradually whisk in the remaining milk.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
Pour the custard into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and chill in the refrigerator until cold, about 1 hour.
For the chocolate ganache, heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and pour it over the chocolate chips in a heat-proof bowl.
Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Let it cool slightly to thicken.
To assemble, slice each mini cake in half horizontally. Spread a layer of custard on the bottom half, then place the top half back on.
Spoon or drizzle the chocolate ganache over the top of each mini cake. Let the ganache set for a few minutes at room temperature or in the fridge before serving.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 315.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 678 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
