I saw this recipe the other day when I was browsing the Kraft Foods website. I've been hooked on Yoplait Light- Boston Cream Pie Yogurt the last couple of weeks, so when I saw an easy recipe for Boston Cream Pie Minis...I had to make them!!!!
You need a standard yellow cake mix (prepare as directed on box), a box of vanilla pudding (I used Sugar Free), a container of Cool Whip (I used Fat Free) and 4 oz of Semi-Sweet Chocolate.
The mini in the recipe refers to using a standard muffin pan, but I went even more mini by using my mini muffin pan :)
I also got these adorable aluminum hearts (Reynolds) and decided to try a couple heart shaped pies. The mini muffins took about 14 minutes at 350- the hearts took closer to 20 minutes.
Robyn mixed together the pudding mix with one cup of skim milk. Then I let her fold in the Cool Whip :)
I put the pudding mixture into a piping bag to make filling the pies a little less messy.
Use a serrated knife and cut all the cupcakes in half. Fill with the pudding mixture and replace the tops.
Top with a mixture of melted Cool Whip and semi-sweet baking chocolate (about 1 minute in the microwave and cooled for 15 minutes before frosting). I had no idea what the texture would be like and I was so excited when I tasted them! The frosting gets thick and fudge-like...so good!
And just for fun, we topped them with some adorable Valentine Sprinkles. Store in the refrigerator and enjoy cold :) I'm glad I froze half of my cupcakes before making these...I can't stop eating them!!