Thursday, March 25, 2010
Boston Cream Pie Minis
Total time: 1 hour 15 min (including refrigerating)
Makes 2 dozen cupcakes
Recipe from Kraft Food & Family
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
1. Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium-muffin cups as directed on package. Cool 10 minutes in pans. Remove to wire racks; cool completely.
2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes to until well blended. Let stand 5 minutes 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 T of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
3. Microwave remaining 1 cup whipped topping and teh 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 tsp of the chocolate mixture. Refrigerate at least 15 minutes before serving. Store leftover cupcakes in refrigerator.