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Boston Cream Pie Minis

Boston Cream Pie Minis

Boston Cream Pie Minis

Boston Cream Pie Minis


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


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.

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