Ty loves Boston Cream Pie of any kind (including the Dunkin Donuts variety), so when I discovered this recipe for the mini version of the classic dessert, I was pleased as pudding (HA!). It was a perfect Valentine's Day sweet treat that wouldn't ruin our healthy eating efforts for the entire week by taunting us with leftovers from the fridge.
So yummy -- it was a major hit with the Boston Cream Pie lover in my house. I foresee this being a recipe I'll repeat ... any times.
Mini Boston Cream Pies
(adapted from kraftrecipes)
- 1 package of yellow cake mix
- 1 envelope (3.4 oz.) vanilla flavored instant pudding
- 1 cup cold milk
- 1-1/2 cups thawed whipped topping, divided
- 4 squares semi-sweet chocolate
Preheat oven to 350ºF.
With electric mixer, beat pudding mix and milk about 2 minutes. Let stand 5 minutes.
Meanwhile, use serrated knife to cut cupcakes horizontally in half. With the same knife, trim the top, rounded layer off of cupcakes so that both the tops and bottoms of the cakes are flat.
Fold 1/2 cup whipped topping into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each.* Cover with cupcake tops.
Microwave remaining whipped topping and chocolate squares in small glass bowl on high 1-1/2 minutes, or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Spoon and spread chocolate onto cupcakes.
Refrigerate for at least 15 minutes (the longer, the better) and serve.
*I actually doubled the pudding recipe, as it's my favorite part of the recipe. I ended up with way more than I needed, so as the cupcakes began to cool, I pulled them apart and added another dollop of the cream mixture. Initially, the pudding was too runny to do so and just ran over the side, so I let it set for a while before adding more