Boston Cream Pie Mini’s

I made these for my younger sister for her birthday.  Well, here birthday is actually not until next week but I will be out of town.  She loved them!

I made these for my younger sister for her birthday. Well, here birthday is actually not until next week but I will be out of town. She loved them!

Boston Cream Pie Mini’s

24 Servings - Serving Size: 1 Pie

Boston Cream Pie Mini’s

I made these for my younger sister for her birthday. Well, here birthday is actually not until next week but I will be out of town. She loved them!

Ingredients:

    Cupcakes
  • 1 box yellow cake mix
  • 3 eggs
  • 1+1/3 cup water
  • 1/3 cup vegetable oil
  • Filling
  • 1 box (3.4 ounce) vanilla instant pudding
  • 1 cup cold milk
  • 1/2 cup cool whip or other whipped topping thawed
  • Icing
  • 3/4 cup semi-sweet mini chocolate chips
  • 1+1/2 cup cool whip or other whipped topping thawed

Directions:

    Cupcakes
  1. Preheat oven to 350F.
  2. Prepare cake batter and bake as directed on package for 24 cupcakes.
  3. Cool cupcakes completely.
  4. Filling
  5. Beat pudding mix and milk with whisk 2 minutes, let stand 5 minutes.
  6. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
  7. Whisk 1/2 cup whipped topping into pudding.
  8. Spoon pudding mixture onto bottom halves of cupcakes, using about 1 tablespoon for each.
  9. Top with cupcake tops.
  10. Icing
  11. In a small sauce pan over low to medium heat, melt chocolate chips.
  12. As chips start to melt add remaining whipped topping stirring to blend well.
  13. Continue stirring until all chips are melted, remove from heat.
  14. Let stand 15 minutes.
  15. Spread chocolate onto tops cupcakes.
  16. Refrigerate 15 minutes before serving.
http://www.thehungryhoarder.com/2012/05/22/boston-cream-pie-minis/

Recipe slightly adapted from Kraft

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