Hey There!
I have had a busy few weeks and finally found time to bake which relieves my stress. Isn't it funny how something so simple can calm you down? I am very excited to see my family soon so I decided to make mini Boston cream pies in honor of my brother. He absolutely loves them and I made them mini so they are easier to eat. Also, it makes me feel like I can eat more if they are mini...
These little suckers are very light tasting and I haven't found one person who said no to eating the entire pan.
What you need:
1 pkg yellow cake mix
(3 Eggs, 1 cup water, 1/3 cup vegetable oil)
1 pkg Jello Vanilla Instant Pudding (3.4 oz.)
1 cup cold milk
1 pkg Whipped topping(COOL WHIP)
Semi Sweet chocolate (4 oz.)
How to Make it:
1. Preheat oven to 350 degrees. Mix cake as instructed on the back of box. Grease mini cupcake pan and fill with batter 3/4th full. Bake for 13-14 minutes.
2. Let cupcakes cool completely. While waiting for the cupcakes to cool whisk pudding and milk together for 2 minutes. Let pudding sit for 5 minutes. Whisk 1/2 cup of whipped topping into the pudding.
3. Use a serrated knife and cut the mini cupcakes horizontal. Spoon a teaspoon or however much you would like onto the bottom halves of the cupcake and cover the mixture with the top of cupcake.
4. Melt chocolate and 1 cup of whipped topping in a microwavable bowl for 1 minute or until almost melted. Take mixture out of microwave and stir until completely melted together. Let this mixture stand for 10-15 minutes to thicken up. Put the ganache on top of cupcakes using a spoon.
(I went in a circular motion for a uniform and clean look)
(Refrigerate cupcakes until ready to serve)
5. Lick the bowl clean!! The best part of baking*
(Original recipe from Kraft Foods)
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