Mini version of Boston cream pie
PREHEAT oven to 350F. Prepare cake batter and bake in 24 greased medium
muffin pan cups as directed on package. Cool 10 min. in pans. Remove to
wire racks; cool completely.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min.
or until well blended. Let stand 5 min. 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 Tbsp. 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 min. or until chocolate is almost melted,
stirring after 1 min. Stir until chocolate is completely melted and mixture
is well blended. Frost each cupcake with about 1-1/2 tsp. of the chocolate
mixture. Refrigerate at least 15 min. before serving. Store leftover
cupcakes in refrigerator.
The kids preferred regular chocolate frosting over this icing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cupcake (31g) | ||
Recipe Makes: 24 cupcakes | ||
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Calories: 96 | ||
Calories from Fat: 24 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 143.3mg | 5 % | |
Potassium 33.8mg | 1 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 16.7g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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