Boston Cream Mini's

1. 1

   Preheat oven to 350F

2. 2

   Prepare cake batter as directed on box.

3. 3

   Let cupcakes cool completely

4. 4

   Beat pudding mix and milk with whisk for minutes.

5. 5

   Let stand 5 minutes.

6. 6

   Cut cupcakes in half horizontally

7. 7

   Whip 1/2 cup cool whip into pudding

8. 8

   Spoon mixture onto bottom half of cupcakes, about 1 tbsp.

9. 9

   Cover with tops

10. 10

    Microwave remaining cool whip and chocolate on high for 1-1/2 minutes

11. 11

    Stir until blended.

12. 12

    Let stand 15 minutes

13. 13

    Spread on top of cupcakes

14. 14

    Refrigerate 15 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.