Description
Delightful cookie cups filled with luscious pastry cream and topped with rich chocolate ganache, inspired by the classic Boston cream pie.
Ingredients
Scale
- 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
- 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
- 6 oz (169g) semi-sweet chocolate chips
- 1 tbsp light corn syrup
- 7 tbsp (105ml) heavy whipping cream
Instructions
- Preheat the oven to 350°F (176°C) and prepare a standard cupcake pan by spraying it with non-stick cooking spray.
- Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Add in the egg and vanilla, mixing until well combined.
- Combine the dry ingredients in another bowl and gradually add to the butter mixture, stirring until a thick dough forms.
- Shape the cookie dough, pressing about 2 tablespoons into each cupcake cup.
- Bake for 10-12 minutes, until the edges are just golden.
- Cool the cookie cups for a few minutes before transferring them to a wire rack.
- Make the pastry cream by beating egg yolks and combining them with a milk mixture on the stove until thickened.
- Prepare the ganache by heating cream and corn syrup, then mixing with chocolate chips until smooth.
- Assemble by filling each cookie cup with pastry cream and topping with chocolate ganache.
- Chill until ready to serve.
Notes
These cookie cups can be made in advance; just assemble them before serving to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg