Mini Boston Cream Pies

Mini Boston Cream Pies

Don’t you just love mini desserts?  There seems to be a little less guilt, right?  {hee-hee}  While making these, I remembered making the Banana Pudding Shots.  One just didn’t quite seem like enough.  I recently got a new cookbook (recommended by my sister-n-law) called The Cupcake Bible.  I couldn’t wait to try a recipe or two, bringing us to this recipe, Mini Boston Cream Pies.  

Mini Boston Cream Pies with livelaughrowe.comHave you ever started a recipe and suddenly realized that you were short ONE ingredient?  Yep!  Then your left to try to figure out if you might have a substitute in your pantry without having to run to the grocery store.  Been there.  Done that.  What did we do before the internet?

Well, I used a yellow cake mix for this recipe, calling for vegetable oil (of course).  I was delighted to find that I could use Extra Virgin Olive Oil instead.  Did you know that you could do that?  It’s actually recommended for extra moist, fluffier cakes! So, now you can imagine how extra moist and fluffy these mini treats are!

Mini Boston Cream Pies
  • 1 package yellow cake mix
  • 3 eggs (for cake mix)
  • ½ cup extra virgin olive oil (for cake mix)
  • 1 cup cold milk
  • 1 package vanilla flavor instant pudding & pie filling
  • 1-1/2 cup thawed whipped topping
  • 4 semi-sweet baking chocolate squares
  1. Preheat oven to 350
For the Cupcakes
  1. Prepare cake batter and bake in muffin pan (as directed on package)
  2. Cool 10 minutes in pan. Allow to completely cool on wire rack
For the Filling
  1. Beat milk and dry pudding mix with wire whisk until well blended.
  2. Let set 5 minutes.
  3. Gently stir ½ cup of the whipped topping into pudding.
  4. Cut cupcakes horizontally in half. Spoon pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
For the Chocolate Frosting
  1. Microwave remaining 1 cup whipped topping and chocolate in small bowl for 1-1/2 minutes or until chocolate is melted (stirring after 1 minute)
  2. Stir until chocolate is completely melted and mixture is well blended.
  3. Spread onto cupcakes
  4. Refrigerate 10-15 minutes before serving.
  5. Store leftovers in refrigerator.

Delicous Mini Boston Cream Pies with livelaughrowe.comThese Mini Boston Cream Pies are super easy and delicious. If you have a sweet tooth, you’re in for a real treat.  Enjoy!

I’ll be partying {here and here}.
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  1. says

    Oh- one of my favorite things- Boston Cream. I’m thinking I might just have to make these- like NOW. YUM Kelly!!!

    Have an amazing weekend! :)

  2. says

    Hi Kelly – So glad I found you over at the BNOTP party today. Your Boston cream pie cupcakes look amazing! BTW, my husband Kelly is also an identical twin and I’m a fraternal twin. I’m also addicted to coffee, love accessorizing, shopping and am a woman of God! Too bad we live on opposite coasts! Blessings to you, Patti@OldThingsNew

    • says

      Oh my goodness! How fun, Patricia!! So super nice to meet you and it sounds like we have a LOT in common {wink}. Don’t be a stranger. Have a blessed week. HUGS!!

  3. says

    Boston Cream Pie is my favorite and I will be making these. Thank you for posting it (and your photos are beautiful).


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