"Easy to make mini cupcakes that taste like a miniature Boston cream pie! This semi-homemade version of one of my favorite pies is a big hit at potlucks or just for a little snack to have around the house. It is also easy to make in stages and defrosts nicely when ready to serve by just letting them sit out for an hour or so on the counter." — veggiechef
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1 (18.25 ounce) box
yellow cake mix
1 (3.5 ounce) package
instant French vanilla pudding
1 (16 ounce) can
prepared chocolate frosting
maraschino cherries, quartered
This was very good, but I have a special kit for inserting the. Frosting... so I didn't. Need to use a seringe. And I did a rainbow cake instead of a plain white cake... Great for Easter. Tux for sharing hope others like it too.
I made these into full size cupcakes but instead of using canned frosting, I made a simple glaze with the "Satiny Chocolate Glaze" recipe from this site. Soooo simple to use.. just dip the tops and let set in fridge! I didn't use the cherries, and the cream that I used for the center was a little different.. I infused my cream stuffed cupcake filling: (1/2 c solid vegetable shortening, 1 1/4 c powdered sugar, 1 tsp vanilla extract, 3/4 marshmallow fluff, 3 to 4 tbsp milk) with some instant french vanilla pudding. Next time will add some more liquid to it or something cuz it was a little grainy from the instant pudding but everyone still raved about them!! BIG success!
* Percent Daily Values are based on a 2,000 calorie diet.
Boston Creme Mini-Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 106
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