Boston Cream Pie Mini's

By á-5605

Ingredients

• 1 pkg yellow cake mix
• 1 cup cold milk
• 1 pkg vanilla instant pudding
• 1 1/2 cups thawed cool whip, divided
• 4 squares Bakers semi sweet baking chocolate

Preparation

Step 1

Preheat oven to 350. Prepare cake batter and bake in 24 greased medium muffin cups as directed. Cool 10 minutes in pans. Remove to wire racks and cool completely. Pour milk in large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes to thicken. Cut cupcakes in half. Gently stir 1/2 cup cool whip into pudding. Spoon 1 T of pudding mix onto bottom half of each cupcake; cover with top of cupcake. Microwave 1 cup cool whip and chocolate on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with 1 1/2 t of chocolate mix. Refrigerate 15 minutes.