Boston Cream Pie Minis

Prep

15-30 mins

Total

1 HR 53 MIN

Servings

24 servings

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

Make this recipe your own


Ingredients

  • Vanilla Instant Pudding & Pie Filling Mix

    JELL-O

    Vanilla Instant Pudding & Pie Filling Mix

  • Original Whipped Topping

    COOL WHIP

    Original Whipped Topping

  • Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao

    BAKER'S

    Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao


Instructions

  1. Step 1

    Heat oven to 350ºF.

  2. Step 2

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

  3. Step 3

    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.

  4. Step 4

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

  5. Step 5

    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.

  6. Step 6

    Frost cupcakes with chocolate mixture. Refrigerate 15 min.