Real Recipes From Real Home Cooks ®

mini boston cream pies

(1 rating)
Recipe by
Pat Morris
Augusta, GA

I like mini desserts for several reasons, (1) they're cute, (2) just the right size –a couple of bites, and (3) I am not as tempted to eat more than I should. I make several smaller versions of everyday desserts: these Boston Cream Pies; Mini Cherry and Apple Pies, as well as Mini Whoopie Pies, Mini Cakes and Candies. I hope that you will enjoy these darling little mini Boston Cream Pies. I often wondered why they call Boston Cream Pie a pie? It is definitely a layer sponge or yellow cake with a custard filling and chocolate ganache glaze. Whatever you call it- it's yummy!

(1 rating)
yield 24 serving(s)
prep time 1 Hr 10 Min
cook time 15 Min
method Bake

Ingredients For mini boston cream pies

  • 1 box
    yellow cake mix (2-layer size)
  • 1 box
    vanilla instant pudding mix (3.4 oz)
  • 1 c
    cold milk
  • 1/2 c
    cool whip topping, thawed
  • 2/3 c
    cold heavy whipping cream
  • 1 c
    semi sweet chocolate chips

How To Make mini boston cream pies

  • 1
    Preheat the oven to 350 degrees F.
  • 2
    Prepare the cake mix and bake as directed on the package for 24 cupcakes. Cool the mini cakes completely.
  • 3
    Beat the pudding mix and milk with a whisk for 2 minutes. Let stand 5 minutes.
  • 4
    Meanwhile, using a serrated knife, cut the cupcakes in half horizontally.
  • 5
    Whisk the Cool Whip into the pudding. Spoon the pudding/custard mixture onto the bottom halves of cupcakes, using about 1 Tbsp for each. Cover with the cupcake tops.
  • 6
    Heat the whipping cream in a 1-quart saucepan over low heat just to boiling. Remove from heat; stir in the chocolate chips until melted.
  • 7
    Let stand about 15 minutes or until the mixture coats a spoon.
  • 8
    Spoon about 2 teaspoons chocolate ganache onto each mini Boston cream pie top.
  • 9
    NOTE: You can bake the mini cakes in paper cupcake liners and instead of cutting the cakes in half, you can cut out a small plug down from the middle top of the cake (don't go all the way to the bottom); remove the cut out section and pipe the pudding mixture down in the hole; replace the cut out piece of cake and then spoon on the ganache. Even though it won't look like a mini Boston Cream Pie (and you won't be able to get as much filling in it), it is just another way of making the little cakes.