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  1. Boston Cream Pie Minis

Boston Cream Pie Minis

01:31:00 24 servings, 1 cupcake (55 g) each
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60 49 Reviews
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24 servings, 1 cupcake (55 g) each

Small in size, yet big in flavour and handy to eat, these cream-filled miniatures of the famous Boston Cream Pie dessert are sure to bring joy to everyone's face, grown-ups included.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.
  • Cut cupcakes horizontally in half. Spoon 1 Tbsp. pudding mixture onto bottom half of each cupcake; cover with cupcake top.
  • 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; spread onto cupcakes. Refrigerate 15 min.

How to Cut Cupcakes in Half

Use a serrated knife to easily cut the cupcakes in half.

How to Store

Keep refrigerated for up to 3 days.

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  • 24 servings, 1 cupcake (55 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (55 g) each
Calories 180
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 25g
Dietary fibre 0g
Sugars 16g
Protein 2g
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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