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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
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.