Recipe by JELL-O
"Individual Boston Cream Pies, with a pudding mixture center and chocolate frosting, make serving so easy."
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(2-layer size) yellow cake mix
1 pkg. (4 serving size)
JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups
thawed COOL WHIP Whipped Topping, divided
BAKER'S Semi-Sweet Chocolate
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
Super pretty for an event/party. Overall taste is okay. They are good but not great. Would possibly make again.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Boston Cream Pie Minis
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 44
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