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Boston Cream Pie Minis Recipe


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     Boston Cream Pie Minis

Category   Desserts - Breads
Sub Category   None
Servings   24
Preptime   15 min

1 pkg (2 layer size) yellow cake mix
1 cup cold milk
1 pkg (4 serving) Vanilla flavor instant pudding
1 1/2 cups thawed cool whip whipped topping, divided
4 squares Baker's semi-sweet baking chocolate

Preheat ove to 350F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10min. in pans. Remove to wire racks, cool completely
Beat milk and dry pudding mix with wire whisk 2min. or until well blended. Let stand 5min. Meahwhile, use serrated knife to cut cupcakes horizontally in half.
Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 tbsp 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 min r until choco is almost melted. stirring after 1 min. Stir until choco is completly melted and mixture is well blended; spread onto cupcakes. Refrigerate at least 15 min before serving. Store in refirgerator.

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