Boston Cream Pie Minis

Boston Cream Pie Minis


"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

Serving size has been adjusted!

Original recipe yields 24 servings



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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  • 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.
Tips & Tricks
Boston Cream Pie

See how to make a wicked-good chocolate and vanilla-cream dessert.

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  • 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


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 finger food dessert tray I was making for my sisters Graduation party. Everyone went on and on about how good everything was. Definitely a 5 star recipe. The only difference I made was that I doubled the filling (and had just about enough with a little left over) and I used one package of vanilla and one package of french vanilla and it tasted just like boston cream pie filling. YUMMMM


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 was all kinds of wrong for this recipe. As long as you're sure to use Yellow Cake mix, it's all good. I sprayed the cupcake pan very well with a "baking" oil spray, and used the dry cake mix to sprinkle into the cupcake wells. I only filled half way, in fear of overly poofy cupcakes that happened with the Golden Butter mix! I could have filled 2/3 way as the recipe on the box stated. And I know, please don't hate me, but I changed some of the recipe around a bit, to preference. I did not use the custard part of this recipe because I like whipped cream filling - and whipped up some fresh heavy cream without adding any sugar. Instead of the ganache type icing (I was out of cream after using it for the filling, and forgetting to save some), I used the chocolate icing recipe from Eclairs II. It's 2 TB butter, 2 oz. semi-sweet chocolate (melt together over low-heat), add a teaspoon of vanilla, 1 cup of powdered sugar (mix well), and add one teaspoon of hot water while continuing to mix over low heat, until consistency is spreadable but not watered down (max 3 teaspoons). Side note: This mini Boston Cream Pie recipe works great in a mini-muffin pan, too! Just bake it for a shorter amount of time/toothpick test.