mini boston cream pies

★★★★★ 1
a 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 & Chocolate Ganache glaze. Whatever you call them- they are yummy!

★★★★★ 1
serves Makes 24 Mini Boston Cream Pies
prep time 10 Min
cook time 15 Min

Ingredients For mini boston cream pies

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

How To Make mini boston cream pies

  • 1
    HEAT oven to 350ºF.
  • 2
    PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool the mini cakes completely.
  • 3
    BEAT pudding mix and milk (1 cup) with a whisk 2 min. Let stand 5 min.
  • 4
    MEANWHILE, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding;
  • 5
    SPOON the pudding/custard mixture onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
  • 6
    HEAT whipping cream in a 1-quart saucepan,over low heat just to boiling. REMOVE from heat; stir in chocolate chips until melted.
  • 7
    LET STAND about 15 minutes or until mixture coats a spoon.
  • 8
    SPOON about 2 teaspoons chocolate Ganache onto each mini Boston Cream Pie top. This is a simple Ganache -there are more involved ones you can make; for these minis, this works great and is good! ENJOY!!
  • 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.

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