Tuesday, May 27, 2008

Boston Cream Pie Mini's

I made these today for a BBQ and they turned out really good. My husband hates semi sweet chocolate though, so I melted milk chocolate chips instead..enjoy!

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 350ºF. 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.
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.
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.


Tara said...

those look SO good and So easy! Thanks for sharing!

allegra said...

mmmmmmm! are they gonna taste anything like the boston cream pies in boston?!? i'm in! thanks for sharing chelsie.