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Boston Cream Pie Cookie Cups Recipe

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4.3 from 15 reviews

Delight in these indulgent Boston Cream Pie Cookie Cups, featuring a buttery cookie cup filled with smooth vanilla pastry cream and topped with rich chocolate ganache. This recipe combines the classic flavors of Boston Cream Pie into a convenient handheld dessert perfect for parties or special treats.

Ingredients

Cookie Cups

  • 3/4 cups (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/4 tsp salt

Pastry Cream

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • 6 oz (169g) semi sweet chocolate chips
  • 1 tbsp light corn syrup
  • 7 tbsp (105ml) heavy whipping cream

Instructions

  1. Preheat and prepare cupcake pan: Preheat your oven to 350°F (176°C) and spray a regular sized cupcake pan with non-stick cooking spray to ensure easy removal of cookie cups.
  2. Cream butter and sugar: In a mixing bowl, cream together butter and sugar for about 3-4 minutes until the mixture becomes light and fluffy, creating a smooth base for the dough.
  3. Add egg and vanilla: Mix in the egg and vanilla extract thoroughly to incorporate moisture and flavor into the creamed mixture.
  4. Combine dry ingredients and form dough: In a separate bowl, whisk together flour, baking soda, cornstarch, and salt. Add these dry ingredients to the butter mixture and mix until a thick, slightly sticky dough forms.
  5. Shape cookie cups: Using about 2 tablespoons of dough per cup, form balls and press them into the bottom and up the sides of each cupcake cup, shaping a cup-like form.
  6. Bake cookie cups: Bake the cookie cups for 10-12 minutes, or until the edges turn just golden. Centers may appear slightly undercooked but will firm up as they cool.
  7. Cool cookie cups: Allow cookie cups to cool mostly in the pan before transferring them to a cooling rack. If necessary, press the centers down gently with the bottom of a tablespoon while still warm to enhance the cup shape.
  8. Prepare pastry cream - beat yolks: In a medium bowl, gently beat the egg yolks and set aside.
  9. Mix sugar, cornstarch, and milk: Combine sugar, cornstarch, and milk in a large saucepan and stir until smooth.
  10. Cook mixture until thickened: Over medium-high heat, cook the mixture while stirring continuously until it thickens and bubbles.
  11. Simmer the mixture: Reduce heat to medium and simmer for 2 minutes, then remove from heat to prevent overcooking.
  12. Temper egg yolks: Add a small amount of the hot milk mixture to the beaten egg yolks and whisk to combine. Then return this egg mixture to the saucepan with the milk mixture, ensuring the yolks do not cook prematurely.
  13. Boil the mixture: Place the pan back over heat and bring gently to a light boil, stirring continuously for 2 minutes until thickened.
  14. Add butter and vanilla: Remove from heat, stir in the butter and vanilla extract until smooth, then cover the pastry cream with cling film directly on the surface to prevent skin formation. Refrigerate until cool.
  15. Make chocolate ganache - prepare chocolate: Place chocolate chips in a heatproof bowl.
  16. Heat cream and corn syrup: Microwave heavy cream and corn syrup until it just begins to boil, then pour over the chocolate chips and let sit for 2-3 minutes.
  17. Whisk ganache smooth: Whisk the mixture until smooth and glossy, then refrigerate until firm to set.
  18. Assemble cookie cups: Once the pastry cream is cooled and ganache is ready, fill each cookie cup with about a tablespoon of pastry cream and top with the chocolate ganache. If ganache is too firm, warm gently to achieve perfect piping consistency.
  19. Chill before serving: Store assembled cookie cups in an airtight container in the refrigerator until ready to serve, allowing flavors to meld and ganache to firm slightly.

Notes

  • If cookie cups are not cupped enough after baking, press the centers gently while still warm to create space for the filling.
  • Tempering the egg yolks prevents curdling and ensures a smooth pastry cream.
  • Use clear wrap directly on pastry cream surface to avoid a skin forming during cooling.
  • Microwave ganache in short increments to avoid overheating and splitting the chocolate.
  • Cookie cups continue to firm as they cool, so slight underbaking in the center is acceptable.

Find it online: https://simpleplatter.com/boston-cream-pie-cookie-cups-recipe/