Best Boston Cream Pie Minis Recipes

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BOSTON CREAM PIE MINIS



Boston Cream Pie Minis image

This recipe adapted from Kraft Kitchens. These are impressive little cupcakes that taste just like a boston cream pie or chocolate eclair

Provided by Vseward Chef-V

Categories     Dessert

Time 15m

Yield 24 cupcakes

Number Of Ingredients 5

18 1/4 ounces yellow cake mix
1 cup cold milk
1 ounce vanilla flavor instant pudding and pie filling mix (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
4 baker's semi-sweet chocolate baking squares

Steps:

  • PREHEAT oven to 350ºF. 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.
  • 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.
  • Spoon about 1 tablespoons 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 minute or until chocolate is almost melted, stirring after 1 minute.
  • Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
  • Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.

Nutrition Facts : Calories 152.6, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.1, Sodium 167.1, Carbohydrate 21.6, Fiber 0.5, Sugar 13, Protein 1.6

BOSTON CREAM PIE MINIS RECIPE - (4.3/5)



Boston Cream Pie Minis Recipe - (4.3/5) image

Provided by Nicole S

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

BOSTON CREAM PIE MINIS



Boston Cream Pie Minis image

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

Provided by My Food and Family

Categories     Home

Time 1h53m

Yield 24 servings

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
  • Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
  • Microwave remaining COOL WHIP and 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.
  • Frost cupcakes with chocolate mixture. Refrigerate 15 min.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g

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