mini boston cream pies

Name: Mini Boston Cream Pies
Prep time: 1 h 10 min
Cook time: 15 min
Yield: 24
Cuisine: American
Ingredients: 1 box(es) yellow cake mix (2-layer size); 1 box(es) vanilla instant pudding mix (3.4 oz); 1 cup(s) cold milk; 1/2 cup(s) cool whip topping, thawed; 2/3 cup(s) cold heavy whipping cream; 1 cup(s) semi sweet chocolate chips

(1 RATING)

415 Pinches 2 Photos

Pat Morris

Augusta, GA

Updated on Mar 4, 2013

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!

Rate

prep time 1 Hr 10 Min

cook time 15 Min

method Bake

yield 24 serving(s)

Ingredients

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

How To Make mini boston cream pies

Step 1

Preheat the oven to 350 degrees F.

Step 2

Prepare the cake mix and bake as directed on the package for 24 cupcakes. Cool the mini cakes completely.
Step 3

Beat the pudding mix and milk with a whisk for 2 minutes. Let stand 5 minutes.
Step 4

Meanwhile, using a serrated knife, cut the cupcakes in half horizontally.
Step 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.
Step 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.
Step 7

Let stand about 15 minutes or until the mixture coats a spoon.
Step 8

Spoon about 2 teaspoons chocolate ganache onto each mini Boston cream pie top.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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