Boston Cream Pie Minis
Ready In: 1 hour, 30 minutes
1 Package Yellow Cake Mix
1 Package JELL-O Vanilla Instant Pudding
1 ½ Cups COOL WHIP Whipped Topping (Thawed)
4 Squares BAKER’S Semi-Sweet Chocolate
- Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minutes. Remove and place on wire racks and cool completely.
- Beat milk and dry pudding mix with wire wisk 2 minutes or until well blended. Let stand 5 minutes. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir ½ a cup of the whipped topping into pudding. Spoon 1 Tbsp. of the pudding mixture onto bottom half of each cupcake and cover with top of cupcake.
- Microwave remaining 1 cup whipped topping and the chocolate in small bowl on high 1 ½ minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes to thicken. Spread onto cupcakes. Refrigerate at least 15 minutes before serving.
This recipe was found at All Recipes and I can’t wait to try it. I love Boston Cream Pie and I hope these will be just as delicious.