Best 2 Boston Cream Pie Minis Recipes
For dessert lovers who adore the classic combination of chocolate and custard, Boston cream pie minis offer an enticing treat. These miniature pies pack all the flavors of the traditional Boston cream pie into bite-sized delights. Whether you're looking to impress guests at a party or simply indulge in a sweet treat, this article will guide you through the journey of finding the perfect recipe for baking delicious Boston cream pie minis.
Let's cook with our recipes!
BOSTON CREAM PIE MINIS
This recipe adapted from Kraft Kitchens. These are impressive little cupcakes that taste just like a boston cream pie or chocolate eclair
Provided by Vseward Chef-V
Categories Dessert
Time 15m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350ºF. 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.
Nutrition Facts : Calories 152.6, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.1, Sodium 167.1, Carbohydrate 21.6, Fiber 0.5, Sugar 13, Protein 1.6
BOSTON CREAM PIE MINIS RECIPE - (4.3/5)
Provided by Nicole S
Number Of Ingredients 5
Steps:
- HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. 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 blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.
Tips:
- For a classic Boston cream pie flavor, use a combination of vanilla extract and rum extract in the filling.
- For a richer flavor, use heavy cream instead of milk in the filling.
- If you don't have a piping bag, you can use a ziploc bag with a corner snipped off to pipe the filling into the pastries.
- To make sure the pastries are cooked evenly, rotate the pan halfway through baking.
- Allow the pastries to cool completely before filling them, otherwise the filling will melt.
Conclusion:
Boston cream pie minis are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create these classic pastries that are sure to be a hit with everyone. So next time you're looking for a sweet treat, give these Boston cream pie minis a try!
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