Best Boston Cream Bites Recipes

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BOSTON CREAM BITES



Boston Cream Bites image

The taste of Boston Cream pie in a bite-sized vanilla cupcake is hard to resist, so why bother trying? Topped with melted chocolate, they are a great addition to any party buffet.

Provided by Brooke Lark

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
3/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
  • In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
  • Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
  • Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 7 g, TransFat 0 g

BOSTON CREAM BITES RECIPE - (4.6/5)



Boston Cream Bites Recipe - (4.6/5) image

Provided by á-46353

Number Of Ingredients 7

1 box Betty Crocker™ SuperMoist™ French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
3/4 cup whipping cream

Steps:

  • 1. Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups. 2. In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups. 3. Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack. 4. Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes. 5. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

BOSTON CREAM BITES



Boston Cream Bites image

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe for Boston Cream Bites. Teeny vanilla cupcakes become bite-sized Boston Cream Pies in this easy, eye-catching recipe! Learn to make this recipe with our how-to article.

Provided by @MakeItYours

Number Of Ingredients 7

1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
3/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
  • In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
  • Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
  • Using sharp knife, cut top off of each cupcake. Spoon rounded 1/4 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

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