Mini Boston Cream Pies
Ingredients
- 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 (4 oz) Baker's Premium Baking Bar
Instructions
- 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.
Notes
Storage: After assembly, store pies in an airtight container with parchment paper (avoid stacking) and place in the refrigerator. Mini Boston Cream Pies are best when consumed within 3 to 4 days. Freezing is not recommended.