Boston Cream Pie Minis

By carol gorman

Small in size, yet big in flavour and handy to eat, these cream-filled miniatures of the famous Boston Cream Pie dessert are sure to bring joy to everyone's face, grown-ups included.

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
• View Recipe Card

Details

Preparation time 15mins
Cooking time 90mins
Adapted from

Preparation

Step 1

Heat oven to 350ºF.

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.
Cut cupcakes horizontally in half. Spoon 1 Tbsp. pudding mixture onto bottom half of each cupcake; cover with cupcake top.
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; spread onto cupcakes. Refrigerate 15 min.