[Southern Belle 2067]

Boston Cream Pie Minis

1 pkg. Yellow cake mix
1 cup cold milk
1 pkg. (4-oz) vanilla instant pudding and Pie filling
1-1/2 cups cool whip
4 squares Semi-Sweet baking chocolate

Preheat oven to 350*F
Prepare cake mix and bake in 24 greased muffin cups as directed on pkg. Cool 10 minutes in pans. Remove to wire racks; cool completely. Pour milk in a large bowl add 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 cool whip 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 cool whip and the chocolate in a small bowl on high 1-1/2 min. or until chocolate has almost melted, stirring after 1 min. Stir until chocolate is 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 the refrigerator.