Boston Cream Pie Minis
1 Picture
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
- 4 squares BAKER'S Semi-Sweet Chocolate
Details
Servings 24
Adapted from kraftfoods.com
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 with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 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 1 cup 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. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.
*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.
Nutrition Information Per Serving: 190 calories, 9g total fat, 3g saturated fat, 30mg cholesterol, 220mg sodium, 25g carbohydrate, less than 1g dietary fiber, 18g sugars, 2g protein, 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron.
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