Mini Boston Cream Pie Cups

Mini Boston Cream Pie Cups are a delightful twist on the classic American dessert that has been loved for generations. Inspired by the iconic Boston Cream Pie, these individual cups capture all the elements that make the original so irresistible: soft vanilla cake, smooth and creamy pastry filling, and a rich chocolate glaze on top. By transforming this beloved dessert into bite-sized portions, you get a treat that feels elegant, indulgent, and perfectly portioned.

There’s something especially charming about mini desserts. They feel personal, thoughtful, and just a little more special than a large slice of cake. Mini Boston Cream Pie Cups are ideal for parties, holidays, dessert tables, or anytime you want to impress without overwhelming. Each cup offers a complete dessert experience in a single serving, making them easy to serve and even easier to enjoy.

What sets these mini cups apart is their balance. The light vanilla cake provides structure without heaviness, the creamy custard adds richness and smoothness, and the glossy chocolate topping brings everything together with a deep cocoa finish. Every bite delivers contrast—soft cake, silky cream, and luscious chocolate—creating a dessert that feels both comforting and refined.

Despite their bakery-style appearance, Mini Boston Cream Pie Cups are surprisingly approachable to make at home. With simple ingredients and clear steps, you can recreate this classic dessert without advanced baking skills. Whether you choose to bake the cake from scratch or use shortcuts, the end result is a dessert that looks professional and tastes unforgettable.

Perfect for celebrations, gatherings, or simply treating yourself, Mini Boston Cream Pie Cups are a reminder that great desserts don’t have to be complicated to feel special. They bring nostalgia, elegance, and indulgence together in the most delicious way.

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Core Ingredients for Making the Recipe

To prepare these indulgent Mini Boston Cream Pie Cups, you’ll need three main components: the cake base, the creamy filling, and the chocolate topping. Each plays an essential role in creating the classic Boston Cream flavor profile.

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For the Vanilla Cake Cups

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ½ cup milk

These ingredients create a tender, lightly sweetened vanilla cake that serves as the perfect foundation for the cream and chocolate.

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For the Cream Filling (Pastry Cream)

• 1½ cups whole milk
• ⅓ cup granulated sugar
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

The pastry cream is smooth, rich, and silky, adding the signature Boston Cream texture to each cup.

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For the Chocolate Glaze

• ¾ cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate
• 1 tablespoon butter (optional, for shine)

This glossy chocolate topping finishes the dessert with a rich, decadent layer that ties everything together.

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Step-by-Step

Guide to Making the Recipe

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Grease a muffin pan or line it with cupcake liners to prevent sticking. These cups will bake directly in the muffin pan, creating the perfect shape for filling and topping later.

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2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures the leavening agents are evenly distributed throughout the batter.

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3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step incorporates air into the batter, resulting in a tender cake texture.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.

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4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing, as this can make the cake dense.

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5. Bake the Cake Cups

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.

Remove from the oven and allow the cake cups to cool completely before filling.

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6. Prepare the Pastry Cream

In a saucepan, heat the milk over medium heat until just beginning to steam. Do not boil.

In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.

Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened.

Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and chill until fully cooled.

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7. Fill the Cake Cups

Once the cake cups and pastry cream are completely cool, use a spoon or piping bag to fill the centers of each cake cup with the creamy custard.

You can gently press a small indentation into each cake or cut out a small center to hold more filling.

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8. Make the Chocolate Glaze

Heat the heavy cream in a small saucepan until just beginning to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1–2 minutes.

Stir until smooth and glossy. Add butter if desired for extra shine.

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9. Top with Chocolate

Spoon the chocolate glaze over each filled cake cup, allowing it to gently spread over the top. The glaze will settle into a smooth, elegant layer.

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10. Chill and Set

Place the Mini Boston Cream Pie Cups in the refrigerator for 30–60 minutes to allow the chocolate to set and the flavors to meld together.

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