Boston Cream Mug Pie

No oven, no problem. Make your cake & eat it too, all you need is a stove top.


  • 3/4 cup milk
  • 1 1/2 sticks butter, softened
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Pastry cream:
  • 1 1/2 cups heavy cream
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • Pinch of table salt
  • 4 teaspoons cornstarch
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons vanilla extract
  • For the ganache:
  • 9 ounces semisweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons butter, melted
  • To decorate:
  • White frosting


  1. Make the pie:  Bring a large pot of water to a boil. Lightly grease the insides of a small mug.
  2. Warm the milk with the butter so that the butter melts. Set aside to cool.
  3. With an electric mixer, whisk the eggs, sugar and vanilla until thick and creamy.  Mix in the milk and butter mixture. Add the flour, baking soda, baking powder and salt.
  4. Fill mug with the batter and carefully lower into the boiling water. Boil for 20 to 25 minutes or until a toothpick comes out clean.
  5. Make the cream:  In a saucepan, bring the heavy cream to a simmer. In a mixing bowl, whisk the egg yolks, sugar and salt. Once thick, add cornstarch and mix well. Whisk in the cream, then return this mixture to low heat. Whisk constantly until shiny and smooth. Remove from heat and add vanilla and butter. Cover the surface of the cream with plastic wrap, and refrigerate for two hours.
  6. Prepare the ganache:  Bring the heavy cream to a boil and pour over the chocolate chips. Let sit for one minute then vigorously whisk to combine, adding in the melted butter.
  7. Cut a disk in the top of the mug pie about 1/8 inch away from the edge, going only 1/4-inch deep at the center part, creating a cone-like top. Save this for later.
  8. Pour in pastry cream to just below the top of the hole. Top with the cut out cone. Cover with ganache frosting.
  9. With white frosting in a piping bag, create circles on the surface, moving from the outside to the center. Using a toothpick, drag a line from each outer edge to the center point.