Boston Cream Pie Minis

By srumbel

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.
from kraftrecipes.com

Ingredients

• 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

Preparation

Step 1

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.

total:
24 servings

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.