Boston Cream Pie Mini Pies

By Eat More Chocolate Team      

November 16, 2015

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Small and mighty, these Boston cream pies are mini in size but have all the big, classic flavors: sweet cake, vanilla filling and a swirl of chocolate.

  • Prep: 20 mins
  • Cook: 20 mins

  • 20 mins

    20 mins

    40 mins

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Directions

Heat oven to 350ºF.

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.

Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.

Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.

Frost cupcakes with chocolate mixture. Refrigerate 15 min.

Source:

kraftrecipes.com

Ingredients

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

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