Comida Kraft
Recipe Box

Boston Cream Pie Minis

Prep Time
Total Time

24 servings

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

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What You Need

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Make It

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  • 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.

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.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
Total fat 7g
Saturated fat 3g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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