Boston Cream Pie Minis

 

 

 

 

 

 

Boston Cream Pie Minis

Ready In: 1 hour, 30 minutes

Servings: 24

INGREDIENTS:

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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.

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Maple-Glazed Peanuts and Bacon

Recipe:  The Readhead, NYC

Yield:  About 3 cups

3 sliced very thick bacon

1 tablespoon thyme leaves, minced

1 tablespoon Kosher salt

¾ teaspoon Old Bay Seasoning

½ teaspoon cayenne pepper

½ teaspoon dry mustard

3 cups unsalted roasted peanuts (about 1 pound)

½ cup pure maple syrup

Preheat oven to 325°.  In a medium skillet, cook the bacon over moderate heat until crisp.  Transfer to paper towels to drain, then finely chop.  In a medium bowl, mix the thyme, salt, Old Bay, cayenne, and dry mustard.  Add the peanuts, maple syrup, and bacon and toss until the peanuts are evenly coated.  Scrape the nuts onto a parchment paper-lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened.  Let the peanuts cool completely, stirring frequently to break up any large clumps.  Transfer the peanuts to glass jars or a large bowl and serve.

A great big thanks to  Steve @ My Favorite Flavours for originally posting this.  Steve is one of my favorite food bloggers and although I have not personally tried this recipe, I have tried many of his others and I am sure this one will follow suit and  be deliciously awesome!

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