Thursday, March 25, 2010

Boston Cream Pie Minis

Prep time: 15 min
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.

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