Boston Cream Pie Minis

Boston Cream Pie Minis


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


1 h 30 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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.


  • 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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Your rating



  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...

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 ...

Oh how I wish I hadn't made these! I cannot stop eating them!!! The frosting is so surprising...I had no idea how it would turn out, but it's thick and fudgy! I made these in my mini muffin pan-...

These turned out pretty good and were *exactly* what I was looking for! My son asked for these specifically when I said he could take any cupcake to school for his birthday - weird kid! Althou...

Turned out perfectly. I have never made a chocolate glaze using whipped topping, so I was a little nervous. But it set up well as it cooled. I put it on still a little warm so that the icing ...

Yum!!! I followed exactly, using french vanilla cake mix, fat free cool whip, and about 1/2 cup chocolate chips in place of 4 square of chocolate. I greased the muffin tin liberally with butter ...

I used two 9-inch round pans and got two pies out of it. I was able to use the same amount of pudding but needed to the chocolate frosting to have it stretch far enough for both cakes. I cut t...

Super pretty for an event/party. Overall taste is okay. They are good but not great. Would possibly make again.