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.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or use cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 6

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.

Step 7

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.

Step 8

Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat and stir in the vanilla extract.

Step 9

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.

Step 10

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.

Step 11

Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Let it cool slightly to thicken.

Step 12

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.

Step 13

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

Serving size	1082.1 grams (1082.1g)

Amount per serving	% Daily Value*
Calories	3005

Total Fat 128.10g	164%
Saturated Fat 71.70g	359%
Polyunsaturated Fat 0.10g
Cholesterol 904mg	301%
Sodium 903mg	39%
Total Carbohydrate 433.00g	157%
Dietary Fiber 15.40g	55%
Total Sugars 315.90g
Protein 54.20g	108%

Vitamin D 294IU	1472%
Calcium 678mg	52%
Iron 15mg	81%
Potassium 1446mg	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.

Source of Calories

Fat: 37.2%

Protein: 7.0%

Carbs: 55.8%