Mini Boston Cream Pies Recipes

Steps:

• 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.

Steps:

• PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
• POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
• Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
• MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
• Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
• Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
• Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
• Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.
• Frost cupcakes with chocolate mixture. Refrigerate 15 min.

Steps:

• Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners.
• In a large bowl, whisk together sugar and egg. Whisk in cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 minutes, or until tops spring back when lightly touched. Let cool completely.
• CREAM FILLING:.
• In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated cream. Cook over medium-low heat , whisking constantly, for about 5 minutes or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1-2 hours.
• CHOCOLATE GLAZE: In a heatproof bowl, set over a saucepan of simmering water, heat cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
• TO ASSEMBLE: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 minutes for for up to 1 day.
• COOKING TIP: Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.