Boston Cream Pie Minis

So I was looking through my handy-dandy mini cookbook that I got in the mail and came upon yet another newly favorite recipe. They're called boston cream pie minis. Now, I've never every tried regular boston cream pie, but they looked like eclairs in the picture. And if I love anything it's eclairs. Plus they looked adorable. And them being called 'minis' made it even better since things in smaller portions go faster here. Go figure. So, anyways, they really are pretty easy and I'm sure you'll have most of the ingredients on hand   .

I wasn't able to take helpful step by step pictures because life got in the way and I was just all over the place making them. Thus, below are very detailed instructions and ingredient list. I hope you all enjoys these as much I do!


Ingredients
1 box yellow cake mix (or you can make your own as long as it's enough for 24 regular-sized cupcakes)
1 cup cold milk
1 package (4 servings) JELL-O vanilla instant pudding mix
1 1/2 cups (thawed) cool-whip whipped topping
2 cups semi-sweet chocolate chips
***BY THE WAY*** I only used a half cup of cool-whip which is used in the filling, and instead of making what the recipe calls for to put on the top, I used my ganache for on top instead, which in that case would need to add the heavy whipping cream and 6tbsp to your list. That is all. Carry on.


Directions

1. Preheat your oven to 350 degrees F. Prepare your cake batter as you normally would, spraying cupcake pan generously and bake in 24 greased medium muffin pan cups as directed on package. Or you can bake them using a mini cupcake pan. Or use both like I did. Once they're done baking, let them cool in pans for roughly 10 min. Remove to wire racks and let the cupcake cool completely.
2. Next thing is to beat together the milk and dry pudding mix with wire whisk for 2 min., or until well blended and it has a vanilla pudding consistency. Let it stand for about 5 min. While you wait, use a serrated knife and start to cut your cupcakes horizontally in half. Gently stir a 1/2 cup of the whipped topping into your pudding. Spoon about i'd say a tablespoon or so of the pudding mixture onto the bottom half of each cupcake; cover with top of cupcake.
3. Now, this is the step where you can take it one of two ways. If you want to do it the way the recipe says then here's what you'll do...

1. Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on high for 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. Let that stand for about 15 min. just to thicken up a little. Spread that onto your cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
2. For a chocolate ganache topping instead, you will want to first in a small sauce pan heat 3/4 cup heavy whipping cream and 6 tablespoons butter until just before the boiling stage. Pour 2 cups of semi-sweet chocolate chips in a medium-size bowl and pour the heavy cream and butter mixture over top of that. Let it stand about 20 seconds or so and stir until it has a smooth, silky texture. Then, using a spoon, pour as little or as much as you want on top of the cream pie minis. Then enjoy them. All of them. Just kidding. But seriously. Enjoy!