My latest obsession is stuffing delicious things into edible cookie cups!
While these bite sized Chocolate Cream Pie Cookie Cups may be small
They pack in everything that a chocolate cream pie is meant to be in one perfect bite!
Luscious creamy chocolate custard with a crunchy cookie cup!
Topped with whipped cream and chocolate shavings, these little gems will steal the show at your next dessert buffet!
It is a rare occurrence that a cake decor will become more popular than the cake itself!
However in the case of the Chocolate Cream Pie Cake~ Miniature Chocolate Cream Pie Cookie Cups stole the show!
Okay, maybe not but they were the perfect compliment to this cake!
WATCH THE MAKING OF THIS CAKE & THE LITTLE CUSTARD CUPS HERE!
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Notes for Success:
The recipe for the cookie dough will make more than 24 mini bites
But I like to freeze the excess dough for fresh baked cookies at a moments notice!
However you can simply HALVE the recipe if you do not want extra!
Using a miniature muffin tin for the cookie cups is essential!
Additionally a Tablespoon scooper to make sure each cup is the same size!
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
Chocolate Cream Pie Cups
Ingredients
For the Cookie Cups:
- Vegan Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- Light Brown Sugar 1 cup (200g)
- Salt 1 teaspoon (6g)
- Aquafaba 1/3 cup (77ml)
- Vanilla Extract 2 teaspoons (10ml)
- All Purpose Flour 3½ cups (435g)
- Baking Soda 1¼ teaspoon
- Baking Powder ½ teaspoon
For the Chocolate Custard:
- Plant Milk 2 cups (474ml)
- Granulated Sugar 1/2 cup (100g)
- Cornstarch 4 Tablespoons (32g) *see notes
- Cocoa Powder 2 Tablespoons
- Vegan Semi-Sweet Chocolate 2½ ounces (approx ½ cup)
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
for the icing & garnish
- 1 Recipe Vegan Whipped Cream
- Chocolate shavings optional
Instructions
- First prepare the cookie cups by creaming the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachment
- Cream for 3 minutes on medium speed or until light & fluffy
- Add the aquafaba slowly while mixing on low speed until incorporated
- Stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsify
- Sift together the flour, baking powder and baking soda and then add all at once to the creamed mixture.
- Mix just until it comes together
- With a 1 Tablespoon scoop, portion the dough into the lightly sprayed (with pan spray) mini muffin tin. No need to press them into cup shapes since the baking will automatically make an indent to the dough as it bakes
- Bake in a preheated 350°F oven for 12-15 minutes or until golden browned
- Cool for just a minute then using a teaspoon measuring spoon press lightly to form a deeper indent *see video tutorial for more
- Cool to cold while you prepare the custard
- Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter & the chocolate, stir to melt evenly throughout.
- Add the vanilla extract.
- Pour into the cooled cookie cups then refrigerate for about 20minutes to cool & set.
- Prepare the whipped cream **see notes and then pipe a swirled rosette of whipped cream on top of each one then top withe chocolate shavings
Notes
Chocolate cream pie cookie cups must be kept refrigerated and will stay fresh for up to 5 days, however the cookie cup will most likely start to soften after day 2.
Where is the video? There doesn’t seem to be a link.
Hi Jessica, the video for the cake (including the littel cookie cups) is not ready yet. It will be to YouTube in the next couple days! I just wanted to share the recipe for these little cups first!
YOUTUBE CHANNEL
For a visual of how to make the cups though CLICK HERE for my Apple Pie Bites ~ same cookie cups
Gretchen, thank you for making such amazing desserts, can you please, please make a butterbeer cake? My sister loves harry potter and there is no vegan options for that cake.
Hi~ Thank you! let me do some research (I don’t know Harry Potter! LOL) I’ll see if I can do it!
THANK YOU SOOOOOO MUCH!!!!!!!!
Thank you so much for sharing this recipe. I baked these and took them to a monthly coffee event (I’m the regular vegan baker there) and they were a hit. The chocolate custard was so delicious and came out perfectly. I tried the County Crock whipped cream which came out perfectly as well. I watched your video and made sure I was extra careful with the corn starch. Your instruction is excellent. It’s so exciting to bake vegan and have it taste so good.
Awesome! Thank you Deborah for the review! I am so glad you (& everyone) loved them!
Your Country Crock whipped cream is ingenious! I made a passion fruit pie for my Puerto Rican neighbors and added a layer of your whipped cream and my sweet elderly little Puerto Rican neighbor was shocked when she realized I had made it!
Re: Custard being “rubbery”. Is that because they used too much corn starch?
Anyway, I’m going to try this recipe this week.
Thanks so much for all your hard work!!!
Hey great! Thank you! Yes too much cornstarch will result in a “hard” texture rubbery that’s why I recommend to WEIGH because the tablespoon measure will be different every time