Boston Cream Pie Minis

Name: Boston Cream Pie Minis
Ingredients: 18 1/4 ounces yellow cake mix; 1 cup cold milk; 1 ounce vanilla flavor instant pudding and pie filling mix (4-serving size); 1 1/2 cups thawed Cool Whip Topping, divided; 4 baker's semi-sweet chocolate baking squares

5 ingredients

6 steps

Ingredients

18 1/4 ounces yellow cake mix
1 cup cold milk
1 ounce vanilla flavor instant pudding and pie filling mix (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
4 baker's semi-sweet chocolate baking squares

Directions

1

PREHEAT oven to 350°F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
2

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
3

Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
4

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
5

Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
6

Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.