These Boston Cream Pie Minis turn a simple box of cake mix into bakery-style cupcakes! Each yellow cupcake is split and filled with creamy vanilla pudding, then topped with a rich chocolate whipped topping glaze. They’re easy to make, perfect for birthdays and parties, and always disappear fast.
American |
Muffin Tin Recipes |
Vegetarian |
Desserts
Boston Cream Pie Minis
Nutritional Information
Calories
178
Fats
8.1 g
Protein
2.2 g
Carbs
25.3 g
I made these for my younger sister for her birthday. Well, her birthday is actually not until next week but I will be out of town. She loved them!
Ingredients
- 1 box yellow cake mix, plus the ingredients called for on the box
- 1 box (3.4 ounce) vanilla instant pudding mix
- 1 cup cold milk
- 2 cups whipped topping (Cool Whip), thawed and divided
- 3/4 cup semi-sweet mini chocolate chips
Directions
1
Preheat oven to 350F.
2
Prepare the cake batter and bake as directed on the package for 24 cupcakes.
3
Cool the cupcakes completely.
4
Beat the pudding mix and milk with a whisk for 2 minutes, then let stand 5 minutes.
5
Meanwhile, use a serrated knife to cut the cupcakes horizontally in half.
6
Whisk 1/2 cup of the whipped topping into the pudding.
7
Spoon the pudding mixture onto the bottom halves of the cupcakes, using about 1 tablespoon for each.
8
Top with the cupcake tops.
9
In a small saucepan over low to medium heat, melt the chocolate chips.
10
As the chips start to melt, add the remaining whipped topping and stir to blend well.
11
Continue stirring until all the chips are melted, then remove from heat.
12
Let stand 15 minutes.
13
Spread the chocolate onto the tops of the cupcakes.
14
Refrigerate 15 minutes before serving.
Recipe adapted from kraftrecipes.com
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