Boston Cream Pie is one of those desserts that is not what people think it is. Pie? Uhm…not really. Cake? With gooey stuffs and chocolate icing? Oh yeah! These are easy, yummy and mostly bite-sized. What’s not to love?
Prep Time: 20min.
Total Time: 1hr. 53min.
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!
What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
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.
Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
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.
Frost cupcakes with chocolate mixture. Refrigerate 15 min.
To get all the information on this Kraft recipe, CLICK HERE
And I decided to feature this recipe because Smoke takes Leigh out to dinner and they have Boston Creme Pie for dessert. Pssst. NIGHT FIRE will be out this week. I’m just not sure which day yet. Keep watching this space for info. 😉