Boston Cream Mini's
- 1 packages 2 layer size yellow cake mix
- 1 packages 3.4 oz. Vanilla Instant Pudding
- 1 cup Cold milk
- 1 1/2 cup Thawed cool whip, divided
- 1 packages 4 oz. Bakers Semi-Sweet Chocolate
- Preheat oven to 350F
- Prepare cake batter as directed on box.
- Let cupcakes cool completely
- Beat pudding mix and milk with whisk for minutes.
- Let stand 5 minutes.
- Cut cupcakes in half horizontally
- Whip 1/2 cup cool whip into pudding
- Spoon mixture onto bottom half of cupcakes, about 1 tbsp.
- Cover with tops
- Microwave remaining cool whip and chocolate on high for 1-1/2 minutes
- Stir until blended.
- Let stand 15 minutes
- Spread on top of cupcakes
- Refrigerate 15 minutes
layer, milk, cool whip, bakers
Taken from cookpad.com/us/recipes/363151-boston-cream-minis (may not work)