Comida Kraft
Recipe Box

Boston Cream Pie Minis

Prep Time
20
min.
Total Time
1
hr.
53
min.
Servings

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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
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.

Ratings & Reviews

Rated 5 out of 5 by from I made these for a party & they were a big hit. I made these for a party & they were a big hit. I made a few different variations. I used brownie mix for one & filled some with vanilla & some with vanilla w/ oreo cookie crumbs. I filled some vanilla cupcakes with chocolate cream & some with vanilla. You can add all sorts of stuff...marashino cherries into the brownies, different extracts into the cream or even different pudding flavors...or add to the vanilla (i.e. peanut butter, cookie crumbs, chocolate chips, etc.) This is one of those fun ones that you can get creative with because it is sure to be a winner.
Date published: 2009-04-05
Rated 4 out of 5 by from This was a very good recipe. This was a very good recipe. I didn't need to double the filling recipe but needed to double the frosting recipe. The box cake mix could have been more dense as the weight of the filling and frosting was too heavy for the very airy cupcakes. I would use a different reipe for the cupcakes next time, or try the mini cupcake trays and hope for a better result. Muffin liners would have helped get the cupcakes out of the tins. Then you could peel them off before assembling them.
Date published: 2007-07-04
Rated 5 out of 5 by from I took a healthier approach to making this recipe. I took a healthier approach to making this recipe. Instead of using the yellow cake mix as directed, I decided on using Fat Free Angel Food cake mix... I was a little nervous at first, but if you use regular sized muffin pans and filled a little less than half full, and make at 350 for 20 minutes, they turn out beautifully!! I have gotten many compliments on these tasty little finger treats. Will definately make again.
Date published: 2007-06-09
Rated 5 out of 5 by from As long as you refrigerate the cupcakes after making them, they will be fine. As long as you refrigerate the cupcakes after making them, they will be fine.
Date published: 2012-04-05
Rated 5 out of 5 by from Everyone loved this when I made it for thanksgiving. Everyone loved this when I made it for thanksgiving. Delicious
Date published: 2014-12-16
Rated 5 out of 5 by from I was able to bake and assemble them in next to no time. I was able to bake and assemble them in next to no time. I think next time I'll use a piping tip and fill the cakes through the top of the cakes much like a baker fills a donut. Then frost the tops as usual to cover the hole. This would make the easier to eat and much less messy. The only thing I did different was I melted semi-sweet chocolate chips with the cool whip instead of using the bakers chocolate because I had the chips on hand.
Date published: 2009-04-01
Rated 5 out of 5 by from This dessert was the fave at my church's finance class pot luck. This dessert was the fave at my church's finance class pot luck. When it came toPot Luck time again it was STRONGLY suggested that I make it again. I had so many compliments and so many people ask for the recipe it was unbelievable. I suprisingly had a few left, and shared them with a group of ladies that came over today - I ended up giving them the recipe too. Thanks for such a wonderful dessert that is so VERY easy to make!
Date published: 2007-05-03
Rated 5 out of 5 by from I made these the 1st time using chocolate cake and chocolate pudding and they were amazing. I made these the 1st time using chocolate cake and chocolate pudding and they were amazing. I am too lazy to make cupcakes so now I just make a 2-layer cake. I have also changed the recipe to use strawberry cake with vanilla pudding and white chocolate for frosting. If you have one of those "fillable" cake pans the filling is amazing in those and it is a nice surprise for people. This recipe is a FAVORITE in my house!!
Date published: 2010-06-18
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