MINI BOSTON CREAM PIES

Mini Boston Cream Pies image

Provided by @MakeItYours

Number Of Ingredients 8

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1 box yellow cake mix, baked into 24 cupcakes (add 3/4 c sour cream)
Vanilla Custard Filling
2 boxes instant French Vanilla pudding
2 cups Milk
1 carton Cool Whip, thawed
Ganache Topping
1/2 bag Milk Chocolate chocolate chips
1/2 cup Whipping Cream

Steps:

box yellow cake mix, made per box instructions, plus 3/4 cup Sour Cream
Bake at 350 for 18 minutes
Let cool, then unwrap each cupcake, and let cook another 15 minutes
Cut tops off of cupcakes
Mix pudding and milk with beater. Fold in cool whip. Let chill for 30 minutes, then spoon filling on the bottom half of each cupcake. Place topper on top.
Heat whipping cream, but do not boil. Add chocolate chips and whisk until smooth. Let cool until it gets a little more set, but still pourable. Carefully pour on top of each cupcake. Refrigerate until ready to serve.