Boston Cream Pie Minis Recipe -
Boston Cream Pie Minis Recipe
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Boston Cream Pie Minis

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"Individual Boston Cream Pies, with a pudding mixture center and chocolate frosting, make serving so easy."

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Original recipe makes 24 servings, one cupcake each Change Servings
  • PREP

    1 hr 30 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
  2. Beat 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.
  3. Microwave 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 after 1 min. 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.
Kitchen-Friendly View


  • How to Cut Cupcakes in Half: Use a serrated knife to easily cut the cupcakes in half.
  • Jazz It Up: Serve frosted cupcakes in colorful paper muffin cups.

Reviews More Reviews

Most Helpful Positive Review
May 17, 2010

These are WONDERFUL. I was really shocked by how good and how easy these were. I used Mini cupcake tins and baked for only 10 minutes. They came out perfect and were absolutely perfect for the finger food dessert tray I was making for my sisters Graduation party. Everyone went on and on about how good everything was. Definitely a 5 star recipe. The only difference I made was that I doubled the filling (and had just about enough with a little left over) and I used one package of vanilla and one package of french vanilla and it tasted just like boston cream pie filling. YUMMMM

Most Helpful Critical Review
Aug 16, 2010

Super pretty for an event/party. Overall taste is okay. They are good but not great. Would possibly make again.

Mar 19, 2010

Easy! Baked them in my mini muffin pans for the real mini version..Make sure to spray your pans. Put the filling a disposable decorating bag and squeezed out the filling onto each one.

Jul 21, 2010

Excellent! These are simple to make, but they can be a tiny bit time consuming to assemble. The first time I tried this recipe, I used Butter Golden cake (a huge NO-NO), as that cake's texture was all kinds of wrong for this recipe. As long as you're sure to use Yellow Cake mix, it's all good. I sprayed the cupcake pan very well with a "baking" oil spray, and used the dry cake mix to sprinkle into the cupcake wells. I only filled half way, in fear of overly poofy cupcakes that happened with the Golden Butter mix! I could have filled 2/3 way as the recipe on the box stated. And I know, please don't hate me, but I changed some of the recipe around a bit, to preference. I did not use the custard part of this recipe because I like whipped cream filling - and whipped up some fresh heavy cream without adding any sugar. Instead of the ganache type icing (I was out of cream after using it for the filling, and forgetting to save some), I used the chocolate icing recipe from Eclairs II. It's 2 TB butter, 2 oz. semi-sweet chocolate (melt together over low-heat), add a teaspoon of vanilla, 1 cup of powdered sugar (mix well), and add one teaspoon of hot water while continuing to mix over low heat, until consistency is spreadable but not watered down (max 3 teaspoons). Side note: This mini Boston Cream Pie recipe works great in a mini-muffin pan, too! Just bake it for a shorter amount of time/toothpick test.

Jan 31, 2011

Oh how I wish I hadn't made these! I cannot stop eating them!!! The frosting is so surprising...I had no idea how it would turn out, but it's thick and fudgy! I made these in my mini muffin pan- mouth sized bites of deliciousness!

May 21, 2009

These turned out pretty good and were *exactly* what I was looking for! My son asked for these specifically when I said he could take any cupcake to school for his birthday - weird kid! Although the chocolate was good - it WAS chocolate after all, I would make it richer next time and that is the only reason it is not 5 star.

Jan 27, 2011

Turned out perfectly. I have never made a chocolate glaze using whipped topping, so I was a little nervous. But it set up well as it cooled. I put it on still a little warm so that the icing would drip down the sides a little. I also put the filling in a piping bag, which made it very easy to apply to the bottom of the cupcake. My kids loved these.

Jun 24, 2010

Yum!!! I followed exactly, using french vanilla cake mix, fat free cool whip, and about 1/2 cup chocolate chips in place of 4 square of chocolate. I greased the muffin tin liberally with butter Pam spray and they came out very easily.


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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