These Boston Cream Pie Brownie Cups are a really fun blend of a Boston Cream donut and brownies. Brownie cups get filled with a cheat version of the classic Boston Cream filling, and topped with chocolate ganache. The result is super smooth and creamy, with that gorgeously fudgy brownie base! Vanilla pudding makes for a great cheats way of making the classic Boston Cream Pie filling that we know and love.
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. Once you’ve made the batter, scoop into each cupcake liner. These go into simple muffin liners for baking – you can do this straight into the tin but I find cases make them much easier to package up.
After baking, while the brownie cups are still warm, press indents into each brownie. Do this using a teaspoon, end of a wooden spoon or anything that works! Make up the vanilla pudding per package instructions and pour into this indent. Then make the ganache by heating up cream and pouring over chopped chocolate or chocolate chips. Whisking this together creates a shiny creamy chocolate dream. This gets poured into those indents then put everything in the fridge to let the ganache set a little.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
When it comes to making the best Boston Cream Pie Brownie Cups here are a few tips to keep in mind:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For these brownie cups, I use a classic muffin tin.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
- Let Them Cool: Allow the brownies to set completely in the fridge before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the batter, as it may affect the texture.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the chocolate ganache ratio to really fill them up. Do this by pressing down on the warm brownies as much as possible.
Ingredients Required:
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a standard muffin tin for this bake, and the recipe provides enough for 12. This is a really easy to double/halve. I recommend using muffin liners instead of greasing the tin. This makes them so much easier to remove and storage/transport is much easier too!
- Dark/Semi-Sweet Chocolate, Melted
- Unsalted Butter
- Light Brown Soft Sugar
- Granulated Sugar
- Brewed Coffee
- Medium Free Range Eggs
- Vanilla Extract
- Plain (All Purpose) Flour
- Cocoa Powder
- Vanilla Pudding Mix
- Milk
- Heavy Whipping Cream
Top Tips for my Boston Cream Pie Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Filling: A package of vanilla pudding is the easiest way to give Boston cream vibes without spending time making custard! Simply make up to package instructions. Pour it in while still fairly runny.
- Ganache: Heat up your cream, but don’t let it boil. As soon as it is bubbling on top, pour over the chocolate. Let sit for a minute before whisking to combine. Pour it over whenever it’s ready. The filling should have set enough by this stage. If the filling still looks really runny, let it firm up in the fridge for 10 minutes.
Boston Cream Pie Brownie Cups
Ingredients
- 100 g Dark/Semi-Sweet Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Large Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g All Purpose Flour (Plain Flour)
- 30 g Cocoa Powder
For the Filling
- 50 g Vanilla Pudding Mix (Half a packet)
- 230 ml Milk
For the Ganache
- 50 g Dark/Semi-Sweet Chocolate
- 100 ml Heavy Cream (Double Cream)
Instructions
- Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs and vanilla and whisk.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour, cocoa powder and a pinch of salt – fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour heaped tablespoons into each muffin cup. Don't be afraid to fill close to the top, they don't rise much.
- Bake 20-25 minutes until looking crinkly on top and with minimal wobble. While still warm, create indents in each brownie cup. Use a tablespoon measure, the end of a wooden spoon, an egg cup or anything else that works to press down the middle. Let cool.
For the Filling
- Make up the vanilla pudding per package instructions. You only need half a package (about 50g/1.85oz). Whisk together the milk and vanilla pudding mix until fully combined. Pour into each brownie cup. Leave a little space at the top for the ganache! Place in fridge while making the ganache.
For the Ganache
- Put the chocolate into a heatproof jug. If using a bar of solid chocolate, chop it into small pieces first.
- Heat the cream in a small saucepan over a low/medium flame. Keep stirring until the cream comes to the boil. Immediately turn off the heat and pour the cream into the bowl with the chocolate. Let rest 1 minute before stirring until the mixture comes together to form a glossy/rich consistency. While still liquid, pour into the wells you made in the brownie cups. Refrigerate to set before serving!
This recipe for these Boston Cream Pie Brownie Cups makes about 12 muffins! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Chocolate Ganache Brownie Cups. For videos and baking inspiration, head on over to my Instagram.
Storage
When it comes to storing these Brownie cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
- Refrigeration: As these brownies contain perishable ingredients in the ganache, they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezer: These brownie cups can be frozen. Again, make sure they’re in an airtight container and let come to room temperature before eating.
By following these storage methods, you can enjoy your freshly baked brownie cups for an extended period without compromising on quality.
