Monday, June 9, 2014

Mini Boston Cream Cakes

I grabbed the milk instead of the heavy cream for this picture.  Sorry!

If you need a fancy yet simple dessert for a summertime picnic or dinner party, you have just stumbled across one.  Try my delicious Mini-Boston Cream Cakes and I promise it will become a favorite for you and your kids.  It's as simple as this:

Mix up one box of yellow cake mix, place in muffin tins that have been lightly sprayed with cooking spray and bake according to the package directions.   After they have cooked take them out of the oven to cool for at least 30 minutes.  Don't these look yummy?

While your cupcakes are baking and cooling, mix up a package of vanilla flavored instant pudding with 1 cup of cold Milk mixing well and then let sit for about 5 or 10 minutes.  The recipe on the box calls for 2 cups of milk but don't do that with this recipe!  You want the pudding to be pretty stiff because you are going to add the Cool Whip in and that will soften it up quite a bit.

After the cupcakes have cooled, cut each cupcake in half horizontally.

Now take your pudding and add 1/2 of the thawed Cool Whip into your pudding and gently mix with a whisk or spatula.

Spoon 1 tablespoon of the pudding mixture onto the bottom of each cupcake.

This looks so good, you need to have another view of it.  Siiigggghhhhhhh.

Then place the cupcake top on top of the pudding and place this tray of cupcakes into refrigerator to cool while you are making your chocolate topping.  This step will be helpful so that when you pour the hot chocolate on top, the cooled cupcake will keep the chocolate from running all the way down the cupcake.

Yes, I had to practice more self control than normal.

I have to admit though, I did end up eating one before I got to the second step.  I'm sorry.

Melt the one cup of chocolate chips and heavy cream in a double boiler until smooth and silky.

Like this.  I could just eat this straight out of the bowl, couldn't you?

Pour 1 tablespoon of the chocolate mixture on top of each cupcake and let cool in the refrigerator for about 15 minutes so that the chocolate sets.

I put the chocolate on while they are still on the cookie sheets just in case the chocolate melts down the sides AND so that I can do it quickly. 

There!  Now you have a delicious little cupcake that is so yummy, tastes like a Boston Cream Pie but without the fuss and mess. Give it a try and let me know what you think.

Mini Boston Cream Pies
1 Box Yellow Cake Mix
1 3.4 oz. Box Jello-Vanilla Flavor Instant Pudding
1 Cup Cold Milk
1 Cup Chocolate Chips
4 Tablespoons Heavy Cream

Preheat oven to 350 degrees.

Prepare cake batter and bake as directed on package for 24 cupcakes.  Cool completely.

Beat pudding mix and milk with whisk for approximately 2 minutes.  Let stand 5 minutes.  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 tablespoon for each.  Cover with cupcake tops.

In  double boiler, melt the chocolate chips and heavy cream until smooth and silky.  Spread onto cupcakes. Refrigerate 15 minutes.

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