Thursday, May 17, 2012

Mini Boston Cream Pie...cakes

One reason I love Bostom Cream Pie is because most of them do not include pie crust...which is my least favorite thing about desserts! And when they do, they are so yummy that the crust is just a plate anyhow!

Callie has her first ballet recital tonight and it's a dessert potluck, so I was just trying to think of something yummy and easy to bring. And, I give you Mini Bostom Creamcakes (mini cupcakes basicallly). And, this is more like a "semi-homemade" recipe...easy and not from "scratch" so to speak.

1 package yellow cake mix                              
1 cup milk (cold)
1 package vanilla flavor instant pudding (serving size)
1 1/2 cups thawed Cool Whip
4 squares semi-sweet chocolate (baker)
Preheat oven to 340 degrees F. Place mini muffin or medium tartlet tray on baking sheet (and don't bother messing with muffin cups or grease). Prepare cake batter and pour into tray. Bake for 15 minutes if using mini muffin or medium tartlet tray. Otherwise follow box directions if using normal size cupcake pan. Cool in pans 10 min. Remove to wire racks; cool completely.
2Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
3Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring about every 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.