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

1. Preheat oven to 350F
2. Prepare cake batter as directed on box.
3. Let cupcakes cool completely
4. Beat pudding mix and milk with whisk for minutes.
5. Let stand 5 minutes.
6. Cut cupcakes in half horizontally
7. Whip 1/2 cup cool whip into pudding
8. Spoon mixture onto bottom half of cupcakes, about 1 tbsp.
9. Cover with tops
10. Microwave remaining cool whip and chocolate on high for 1-1/2 minutes
11. Stir until blended.
12. Let stand 15 minutes
13. Spread on top of cupcakes
14. Refrigerate 15 minutes

layer, milk, cool whip, bakers

Taken from cookpad.com/us/recipes/363151-boston-cream-minis (may not work)