Boston Cream Pie Minis

By nancyjcanzi

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 4 squares Baker's Semi-Sweet Chocolate

Details

Servings 24
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cut cupcakes horizontally in half. Gently stir 1/2 cup Cool Whip into pudding; spoon 1 Tbsp. onto bottom half of each cupcake. 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; spread onto cupcakes. Refrigerate 15 min.