Description
Mini Boston Cream Pie Bites – soft vanilla cake, creamy custard filling, and a rich chocolate ganache topping, all in a bite-sized treat.
Ingredients
Scale
Ingredients
For the Cake Base
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For the Pastry Cream
- 1 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon butter (for shine)
Instructions
Instructions
- Prepare the Cake Base
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add egg and vanilla.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Fill mini muffin cups two-thirds full.
- Bake for 12-15 minutes until golden. Cool completely.
- Make the Pastry Cream
- Heat milk in a saucepan until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot milk while whisking.
- Return mixture to saucepan and cook until thickened. Stir in vanilla.
- Chill with plastic wrap touching the surface.
- Prepare the Ganache
- Heat heavy cream until steaming, then pour over chocolate chips.
- Let sit for a minute, then stir until smooth. Add butter for shine.
- Assemble the Mini Boston Cream Pie Bites
- Cut a small hole in each cooled cake.
- Pipe in pastry cream using a piping bag or spoon.
- Drizzle ganache over the top.
- Let set before serving.
Notes
Notes
- Can be made a day in advance and refrigerated.
- For a dairy-free version, use coconut milk and dairy-free chocolate.
- Freeze without ganache, then thaw and add the topping before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American