BOSTON CREAM PIE COOKIE CUPS
Makes: 18–20 cookie cups
COOKIE CUP BASE
Ingredients
¾ cup (170 g) unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg (room temperature)
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
VANILLA CREAM FILLING (Boston Cream)
Ingredients
1½ cups whole milk
⅓ cup granulated sugar
3 large egg yolks
2½ tbsp cornstarch
1 tbsp unsalted butter
1½ tsp vanilla extract
Pinch of salt
(Shortcut option: You can substitute with vanilla pudding, but homemade tastes best.)
CHOCOLATE GANACHE TOPPING
Ingredients
¾ cup heavy cream
1 cup semi-sweet chocolate chips or chopped chocolate
1 tbsp butter (optional, for shine)
INSTRUCTIONS
1️⃣ MAKE THE COOKIE CUPS
Preheat oven to 175°C (350°F)
Grease a muffin pan well (or use silicone liners).
Cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Beat in egg and vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients until a soft dough forms.
Shape the cups:
Scoop about 1½ tablespoons of dough into each muffin well.
Press dough into the bottom and slightly up the sides.
Bake 10–12 minutes, until edges are lightly golden.
Immediately press the center down using the back of a spoon or small glass to form a cup.
Cool completely in the pan, then remove.
2️⃣ MAKE THE VANILLA CREAM
In a saucepan, heat milk until warm (not boiling).
In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth.
Slowly pour warm milk into the egg mixture while whisking.
Return mixture to saucepan and cook over medium heat, stirring constantly, until thick (about 2–3 minutes).
Remove from heat; stir in butter and vanilla.
Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cool.
3️⃣ MAKE THE CHOCOLATE GANACHE
Heat heavy cream until just beginning to simmer.
Pour hot cream over chocolate in a bowl.
Let sit 2 minutes, then stir until smooth.
Stir in butter if using.
4️⃣ ASSEMBLE THE COOKIE CUPS
Spoon or pipe vanilla cream into each cooled cookie cup.
Spoon chocolate ganache over the top.
Chill 20–30 minutes until ganache sets.
OPTIONAL FINISHES
Dust edges with powdered sugar
Add chocolate sprinkles
Top with whipped cream
Garnish with shaved chocolate
STORAGE
Refrigerate in an airtight container up to 3 days
Best served chilled or slightly cool
