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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 53 min
servings
total:
24 servings

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 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.

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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