Reviewed: May 10, 2012

All I can say is YUMM!! I didn't use as much filling in my cupcakes, so I had a bunch left over. I made a chocolate cake and used the leftovers as the icing, and it was almost as good as these cupcakes. I will make these again!

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Reviewer:

jenandbd2

Cooking Level: Beginning

Living In: Crawfordsville, Indiana, USA

Reviewed: May 4, 2012

will never make a full size Boston cream pie again. These are great !!!

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Reviewer:

kay

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Shelton, Washington, USA

Reviewed: Apr. 28, 2012

This is an excellent recipe! I made a low-sugar version using PB Sugar Free yellow cake mix, sugar free cool whip, and sugar free instant pudding. It was so easy to make and really yummy. The recipe instructions are really clear. I'll make these again soon!

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Reviewer:

Cookin' Cher in NYC

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

Reviewed: Apr. 23, 2012

Super easy. Cute. And, considering they come from a box, they were very tasty. The only downfall is that they are obviously from a box mix and I'm not a big fan of that peculiar taste. Otherwise, great!

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Reviewer:

LatinaCook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Apr. 18, 2012

Delicious little "pies!" I agree with raters that used two packages of pudding - one was just not enough! Also, I made mini cupcakes and will not be doing that again...too hard to get out and the base is very small to make a steady base. A normal size cupcake still makes a lovely, petite dessert.

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Reviewer:

Alison

Reviewed: Apr. 3, 2012

I made these pie minis at the last minute for a party. I was so exhausted by that time, I wasn't sure how they would turn out. Well, they were the hit of the dessert table! And there was a lot of fancy competition! I've promised to make them again at the next gathering, but I think I'll double the filling, as I didn't think it was quite enough for 24 cupcakes. Did I mention how ridiculously easy they were to make!?!

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Reviewer:

LorieBX

Reviewed: Mar. 13, 2012

I took these to a family function and everyone loved them! I also used store bought chocolate frosting instead of what was called for in the recipe. It still turned out great!

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Reviewer:

traceyjean

Reviewed: Feb. 14, 2012

I loved these cute little things! I made them in mini muffin tins. Perfect for a dessert bar where people will be trying different sweets.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Feb. 14, 2012

I made these for a Boston themed Super Bowl party... they were a HUGE hit!!! They were super cute - everyone initially thought they were purchased from a bakery. I used the mini cupcake pan and baked for 10 minutes (perfect time). I overfilled the cups a little, so they baked up over the top. To fix, I flipped the cupcakes upside down and put a generous amount of chocolate what is normally the bottom - so that the final product wouldn't be top heavy and fall over. It turned out fine, but if you want a normal size - don't fill batter more than 3/4 of the cup. Also, in the future I'll double the filling and chocolate... as - at least with my measurements - I only had enough to do half of the mini cupcakes. Still - the finished product was fantastic. I'm going to try them again tonight with red velvet instead of yellow cake mix, for Valentines. :-D Hope it turns out as good!

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