Boston Cream Pie Minis

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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 spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
• 4 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.
• 5 stir until chocolate is completely melted and mixture is well blended. frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
• 6 refrigerate at least 15 minute before serving. store leftover cupcakes in refrigerator.