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Boston Cream Pie

A delicious miniature version of the classic Boston Cream Pie with cake base, custard filling, and chocolate glaze.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15.25 ounces yellow cake mix
  • 0.33 cup salted butter melted and cooled
  • 2 large eggs room temperature
  • 1.75 cups cold whole milk
  • 3.4 ounces instant french vanilla pudding mix
  • 0.75 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Spray mini muffin tins with nonstick spray.
  2. Mix cake mix, melted butter, and eggs until smooth. Measure 2 to 2.5 teaspoons into each muffin cup and press flat.
  3. Bake for 9-10 minutes until golden. Cool slightly and shape into cups with a tool or end of a wooden spoon.
  4. Heat milk and whisk in pudding mix until thickened, about 1.5 to 2 minutes.
  5. Transfer pudding to piping bag or ziplock with corner snipped. Fill cookie cups with pudding.
  6. Melt chocolate chips with heavy cream until smooth. Spoon ganache over filled cookie cups and refrigerate until set.

Notes

A perfect bite-sized treat combining all the flavors of Boston Cream Pie in a convenient mini format.