Ingredients
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18 1/4
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1
-
1
-
1 1/2
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4
-
-
-
-
-
-
-
-
-
-
Directions
Boston Cream Pie Minis, This recipe adapted from Kraft Kitchens These are impressive little cupcakes that taste just like a boston cream pie or chocolate eclair, A nice change of pace from creating a Boston Cream Pie as a whole used the silicone liners instead of paper and they worked great with these cupcakes I also used semi-sweet chocolate chips for the topping as that is what I had on hand Made exactly 24 mini pies! Thanks V! Made for the Zaar Cookbook Tag Game ’08 , This was great I would make cupcakes without liners next time I think an attractive presentation would be to arrange the finished cupcakes in a circle on a plate- to form a ring I also think the recipe would be just fine making in round cake pans Very easy and impressive used some choc chips in lieu of the choc squares
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Steps
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1
Done
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Preheat Oven to 350f. Prepare Cake Batter and Bake in 24 Greased Medium Muffin Pan Cups as Directed on Package. Cool 10 Minute in Pans. Remove to Wire Racks; Cool Completely. |
|
2
Done
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Pour Milk Into Large Bowl. Add Dry Pudding Mix. Beat With Wire Whisk 2 Minute or Until Well Blended. Let Stand 5 Minute to Thicken. Meanwhile, Using a Serrated Knife, Cut Cupcakes Horizontally in Half. Gently Stir 1/2 Cup of the Whipped Topping Into Pudding. |
|
3
Done
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Spoon About 1 Tablespoons of the Pudding Mixture Onto Bottom Half of Each Cupcake; Cover With Top of Cupcake. |
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4
Done
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Microwave Remaining 1 Cup Whipped Topping and the Chocolate in Small Microwaveable Bowl on High 1-1/2 Minute or Until Chocolate Is Almost Melted, Stirring After 1 Minute. |
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5
Done
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Stir Until Chocolate Is Completely Melted and Mixture Is Well Blended. Frost Each Cupcake With About 1-1/2 Teaspoons of the Chocolate Mixture. |
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6
Done
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Refrigerate at Least 15 Minute Before Serving. Store Leftover Cupcakes in Refrigerator. |
