Boston Cream Pie Minis

1. 1

   Heat oven to 350 degrees F.

2. 2

   Prepare cake batter and bake as directed on package for 24 cupcakes.

3. 3

   Cool completely.

4. 4

   Beat pudding mix and milk in medium bowl with whisk 2 min.

5. 5

   Let stand 5 min.

6. 6

   Meanwhile, use serrated knife to cut cupcakes horizontally in half.

7. 7

   Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp.

8. 8

   for each.

9. 9

   Cover with cupcake tops.

10. 10

    Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min.

11. 11

    or until chocolate is almost melted, stirring after 1 min.

12. 12

    Stir until chocolate is completely melted and mixture is well blended.

13. 13

    Let stand 15 min.

14. 14

    Frost cupcakes with chocolate mixture.

15. 15

    Refrigerate 15 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.