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Desserts

Boston Cream Pie Minis

Boston Cream Pie Minis recipe
photo by:kraft
Small and mighty, these Boston cream pies are mini in size but have all the big, classic flavors: sweet cake, vanilla filling and a swirl of chocolate.
time
prep:
20 min
total:
1 hr 58 min
servings
total:
24 servings
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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

Make It

HEAT oven to 350ºF.

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

BEAT pudding mix and milk 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 blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

Kraft Kitchens Tips

How to Cut Cupcakes in Half
Use a serrated knife to easily cut the cupcakes in half.
Special Extra
Serve frosted cupcakes in colorful paper muffin cups.
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