It was pointed out by my Mum that I haven't done a Tasty Tuesday in a long time. It wasn't on purpose, I just kept forgetting. So here is a long overdue recipe. I thought I would use this recipe this week because I will be making these tomorrow to take with us to Thanksgiving at Joe's cousin's house. These are sure to be a hit as every time I make them they disappear. What are they you ask?
Boston Cream Pie Minis
Ingredients
1 pkg (2 layer size) yellow cake mix
1 cup cold milk
1 pkg (4 serving size) Jello-O Vanilla Flavour Instant Pudding & Pie Filling
1 1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semi-Sweet Baking Chocolate
Instructions
Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin cups as directed on package. Cool 10 minutes in pans. Remove to wire racks: cool completely.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes to thicken. Meanwhile, using a serrated knife, 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.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1 1/2 tsp. of the chocolate mixture. Refrigerate at least 15 minutes before serving. Store leftover cupcakes in the refrigerator.
Makes 24 cupcakes
These are so easy that we made them with Megan's old Girl Scout troop and they turned out great. It is completely crazy cooking with about 10 crazy girls but we had fun and they loved the end results. We have been making them in our house over and over ever since.
I hope you try this recipe and let me know how yours turned out.
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