Boston Cream Pie Minis - cooking recipe

Ingredients

18 1/4 ounces yellow cake mix
1 cup cold milk
1 ounce vanilla flavor instant pudding and pie filling mix (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
4 baker's semi-sweet chocolate baking squares

Preparation

PREHEAT oven to 350\u00b0F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
Spoon about 1 tablespoons 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 minute or until chocolate is almost melted, stirring after 1 minute.
Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.