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Mini Boston Cream Pie Cakes

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  • Author: Emma Delaney
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes (including chilling)
  • Yield: 12 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Fluffy vanilla sponge cakes filled with silky pastry cream and topped with a rich chocolate ganache—these mini Boston cream pies deliver classic dessert decadence in individual portions.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup whole milk (for pastry cream)
  • 3 tablespoons sugar (for pastry cream)
  • 1 tablespoon cornstarch
  • 2 egg yolks
  • 1 teaspoon vanilla extract (for pastry cream)
  • 1 tablespoon unsalted butter (for pastry cream)
  • 1/2 cup heavy cream (for ganache)
  • 4 oz semi-sweet chocolate, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease a muffin pan or mini cake molds.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until thick and pale. Gently fold in dry ingredients.
  4. Heat milk and butter just until melted, stir in vanilla, then fold into the batter.
  5. Divide batter evenly among molds and bake for 12–15 minutes, until golden. Cool completely.
  6. For pastry cream, heat milk until steaming. In a separate bowl, whisk sugar, cornstarch, and yolks.
  7. Slowly add hot milk to yolk mixture, whisking constantly. Return to pan and cook until thick.
  8. Remove from heat, stir in vanilla and butter. Chill until ready to use.
  9. For ganache, heat cream until simmering, pour over chocolate, and stir until smooth.
  10. Slice cakes in half, spread pastry cream in the center, then replace top layer and spoon ganache over each mini cake.
  11. Chill 30 minutes before serving.

Notes

  • Make sure cakes are completely cool before filling or topping to avoid melting the cream or ganache.
  • Chill assembled cakes to help the ganache set properly.
  • Use a piping bag for neatly filling with pastry cream.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 230
  • Sugar: 17g
  • Sodium: 55mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Find it online: https://yumrecipesfood.com/mini-boston-cream-pie-cakes/