Boston Cream Pie Minis

1. 1

   PREHEAT oven to 350u00b0F. 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. 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. 3

   Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

4. 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. 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. 6

   Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.