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Boston Cream Pie Cookie Cups

Boston Cream Pie Cookie Cups

Boston Cream Pie in a bite-sized package! Soft vanilla cookie cups filled with rich homemade pastry cream and topped with a decadent piped chocolate ganache.
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Ingredients
  

  • Vanilla Cookie Cups:
  • 3/4 cup 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
  • Vanilla 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
 

  • Prep: Preheat oven to 350°F (176°C). Spray a regular cupcake pan with non-stick spray.
  • Make Dough: Cream butter and sugar until light and fluffy (3-4 mins). Mix in egg and vanilla. Combine flour, baking soda, cornstarch, and salt, then add to the wet mix. Stir until a thick dough forms.
  • Bake: Press about 2 tbsp of dough into each muffin cup, pressing up the sides about 1/3 to 1/2 way. Bake for 10-12 minutes until edges are golden.
  • Shape: Remove from oven. If centers aren't cupped enough, press down with a tablespoon while warm. Let cool in pan, then transfer to a rack.
  • Make Custard: Beat egg yolks in a bowl. In a saucepan, mix sugar, cornstarch, and milk. Cook over medium-high heat until thick and bubbly. Pour a little hot milk into yolks to temper, then return everything to pan. Boil 2 minutes. Stir in butter and vanilla. Cover with wrap touching the surface and chill.
  • Make Ganache: Microwave cream and corn syrup until boiling. Pour over chocolate chips. Let sit 2-3 mins, then whisk until smooth. Refrigerate until firm enough to pipe.
  • Assemble: Fill cups with pastry cream. Pipe ganache on top. Store in fridge.

Notes

Ganache: If ganache gets too hard in the fridge, microwave for 5 seconds to soften.
Yield: Makes approx 18 cups.
Storage: Keep refrigerated in an airtight container.