Boston Cream Pie Minis – a delicious recipe with yellow cake, cold milk, Topping, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter and bake as directed on package for 24 cupcakes.
3
Cool completely.
4
Beat pudding mix and milk with whisk 2 minutes.
5
Let stand 5 minutes.
6
Meanwhile, use serrated knife to cut cupcakes horizontally in half.
7
Stir 1/2 cup Cool Whip into pudding; spoon onto bottom halves of cupcakes, using about 1 tablespoon for each.
8
Cover with cupcake tops.
9
Microwave remaining 1 cup Cool Whip and chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute.
10
Stir until chocolate is completely melted and mixture is well blended.
11
Let stand 15 minutes.
12
Spread onto cupcakes.
13
Refrigerate 15 minutes before serving.
14
Refrigerate leftovers.Each serving provides: 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, and 4%DV iron.
727
kcal
Calories
33
g
Fat
70
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package yellow cake mix, 1 package Jell-O Vanilla Flavor Instant Pudding, 1 c. cold milk, 1 1/2 c. Cool Whip Whipped Topping, and more.
Yes, Boston Cream Pie Minis falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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