Boston Cream Pie Cookie Bites

Everything you love about the traditional Boston Cream Pie in a bite size cookie that starts with a cakemix.#bostoncreampiecookiebites#bostoncreampiecookierecipe#bostoncreampie #cakemixcookie
Everything you love about the traditional Boston Cream Pie in a bite size cookie that starts with a cake mix.#bostoncreampiecookiebites#bostoncreampiecookierecipe#bostoncreampie #cakemixcookie
  • 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

  • 1. Preheat oven to 350°F (176°C). Spray a regular sized cupcake pan with non stick cooking spray.
  • 2. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  • 3. Mix in egg and vanilla extract.
  • 4. Combine the flour, baking soda, cornstarch and salt in a medium sized bowl, then add to the butter mixture. Mix until well combined and a dough forms. Dough will be thick and a bit sticky.
  • 5. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
  • 6. Bake for 10-12 minutes, or until edges are just golden. If they look a little undercooked in the center, that’s ok. They’ll continue to bake as they cool and firm up.
  • 7. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough, use the bottom of a tablespoon to press the center down a bit while still warm.
  • 8. While the cookies cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  • 9. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 10. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 11. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 12. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  • 13. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 14. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool.
  • 15. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
  • 16. Microwave the heavy whipping cream and corn syrup until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • 17. Set ganache in the fridge until firm.
  • 18. When you’re ready to build the cups, fill each cookie with about a tablespoon of pastry cream, then top with the chocolate ganache. If the ganache is a touch firm when you remove it from the fridge, let it sit on the counter a bit to warm up, or microwave it in 5 second increments until it’s a good consistency for piping.
  • 19. Refrigerate the cookie cups in an air tight container until ready to serve
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