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Boston Cream Pie Minis




Source of Recipe


BBR


Recipe Introduction


Posted by: rosiewny


List of Ingredients




Makes: 2 doz. or 24 servings, one cupcake each

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

Recipe



PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
MICROWAVE remaining 1 cup whipped topping and the 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. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator.

TIPS
How to Cut Cupcakes in Half
Use a serrated knife to easily cut the cupcakes in half.

Jazz It Up
Serve frosted cupcakes in colorful paper muffin cups.

Nutrition (per serving)
Calories 190 Total fat 9g Saturated fat 3g Cholesterol 30mg Sodium 220mg Carbohydrate 25g Dietary fiber 1g Sugars 18