Mini Boston Cream Pies

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)