Boston Cream Pie Bites

Ingredients

• Heavy cream (1/2 cup)
• Semi (sweet chocolate - 4 ounces)
• Custard filling (1 cup)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Egg (1)
• Granulated sugar (3/4 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/4 teaspoon)
• Baking powder (1 teaspoon)
• All (purpose flour - 1 cup)

Instructions

1. Preheat the oven to 350°F and grease a mini muffin tin.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the mini cakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Once the mini cakes are cooled, use a small knife to cut a small hole in the top of each cake.
10. Fill each hole with the custard filling.
11. In a microwave-safe bowl, melt the chocolate and heavy cream together in 30-second intervals, stirring until smooth.
12. Dip the top of each filled cake into the chocolate ganache, allowing any excess to drip off.
13. Place the coated cakes on a wire rack to set the ganache.
14. Serve and enjoy these delicious Boston cream pie bites!