Wednesday, April 7, 2010

Boston Cream Pie minis

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semi-Sweet Chocolate

HEAT oven to 350ºF. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.

BEAT milk and pudding mix in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cut cupcakes horizontally in half. Stir 1/2 cup Cool Whip into pudding; spoon 1 Tbsp. onto bottom half of each cupcake. Cover with tops of cupcakes.

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. Refrigerate leftovers.

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

Serving Size = (1 cupcake (55 g))

Calories 190, Total fat 9 g, Saturated fat 2.5 g, Cholesterol 25 mg,
Sodium 210 mg, Carbohydrate 25 g, Dietary fibre 1 g, Sugars 16 g,
Protein 2 g, Vitamin A 2% DV, Vitamin C 0% DV, Calcium 4% DV,
Iron 4% DV

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