Boston Cream Pie Minis

Boston Cream Pie Minis

82

"Individual Boston Cream Pies, with a pudding mixture center and chocolate frosting, make serving so easy."

Ingredients

1 h 30 m {{adjustedServings}} servings 149 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
  2. Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to 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.
  3. 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. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Footnotes

  • 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.
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Reviews

82
  1. 110 Ratings

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These are WONDERFUL. I was really shocked by how good and how easy these were. I used Mini cupcake tins and baked for only 10 minutes. They came out perfect and were absolutely perfect for the...

Easy! Baked them in my mini muffin pans for the real mini version..Make sure to spray your pans. Put the filling a disposable decorating bag and squeezed out the filling onto each one.

Excellent! These are simple to make, but they can be a tiny bit time consuming to assemble. The first time I tried this recipe, I used Butter Golden cake (a huge NO-NO), as that cake's texture ...