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Mini Boston Cream Pies


  • 1 package yellow cake mix
  • 3 eggs for cake mix
  • 1/2 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


  • Preheat oven to 350

For the Cupcakes

  • Prepare cake batter and bake in muffin pan (as directed on package)
  • Cool 10 minutes in pan. Allow to completely cool on wire rack

For the Filling

  • Beat milk and dry pudding mix with wire whisk until well blended.
  • Let set 5 minutes.
  • Gently stir 1/2 cup of the whipped topping into pudding.
  • Cut cupcakes horizontally in half. Spoon pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

For the Chocolate Frosting

  • 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)
  • Stir until chocolate is completely melted and mixture is well blended.
  • Spread onto cupcakes
  • Refrigerate 10-15 minutes before serving.
  • Store leftovers in refrigerator.