Kraft User

Kraft Recepies

Recipes

Brands

français

My Favourites

Shopping List

Home

Recipes

Cooking Method

Bake

Boston Cream Pie Minis

Name: Boston Cream Pie Minis
Prep time: 15 min
Cook time: 1 h 16 min
Total time: 1 h 31 min
Yield: 24 servings, 1 cupcake (55 g) each
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1 cup cold milk; 1-1/2 cups thawed Cool Whip Whipped Topping, divided; 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate

62 Review(s)

1 Hr 31 Min

Prep : 15 Min Cook: 1 Hr 16 Min

Small in size, yet big in flavour and handy to eat, these cream-filled miniatures of the famous Boston Cream Pie dessert are sure to bring joy to everyone's face, grown-ups included.

What do I need ?

Select All

24 Servings

Original recipe yields 24 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1 cup cold milk

1-1/2 cups thawed Cool Whip Whipped Topping, divided

4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate

Add To Shopping List

How do I make it ?

Select All

Step 1

Heat oven to 350ºF.

Step 2

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.

Step 3

Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.

Step 4

Cut cupcakes horizontally in half. Spoon 1 Tbsp. pudding mixture onto bottom half of each cupcake; cover with cupcake top.

Step 5

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcakes. Refrigerate 15 min.

Kraft Kitchen Tips!

How to Cut Cupcakes in Half

Use a serrated knife to easily cut the cupcakes in half.

How to Store

Keep refrigerated for up to 3 days.

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

Nutrition

Calories

180

Calories From Fat

% Daily Value

Total fat 8 g

12 %

Saturated fat 3 g

15 %

Cholesterol 25 mg

Sodium 210 mg

9 %

Total carbohydrate 25 g

8 %

Dietary fibre 0 g

0 %

Sugars 16 g

Protein 2 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

2 %

Iron

10 %

Servings

24 servings, 1 cupcake (55 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

#tags