
I made these delicious cupcakes for our Family Home Evening treat yesterday. If you like Boston Cream Pie like I do, this recipe is for you. It gives you all the flavors of Boston Cream Pie, but in a smaller size and much less effort! You could even do them in mini muffin pans for a cute bite-size version, great on a dessert buffet.
Boston Cream Pie Minis
1 pkg yellow cake mix (2-layer size)
1 cup cold milk
1 pkg (4 serving size) vanilla instant pudding
½ cup Cool Whip
1 can chocolate frosting (I use Duncan Hines classic chocolate)
Preheat oven to 350°. 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 to cool completely.
Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk 2 minutes, or until well blended. Let stand 5 minutes to thicken. Meanwhile, using a serrated knife, cut cupcakes in half horizontally. Gently stir the Cool Whip into the pudding. Spoon about 1 Tablespoon of pudding mixture onto the bottom half of each cupcake (I use my smallest cookie scoop), cover with top of cupcake.
Microwave frosting for a few seconds to make it easier to spread. Frost each cupcake top with 1 – 1½ Tablespoons frosting. Refrigerate at least 15 minutes before serving. Store leftover cupcakes in the refrigerator.

























