Mini Boston Cream Pies

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I made these little babies for Pi Day (3/14) and they were a huge hit. And really easy to make!

First, bake a yellow cake into 24 cupcakes. Unwrap them and let them cool for about 15 minutes.

Using a sharp bread knife, cut the tops off all of them, and spoon the Vanilla Custard filling on each one, then place the top on and gently press.

Then, make the Ganache, and carefully pour over each "pie." Refrigerate until ready to serve.

Cake:

• 1 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

Vanilla Custard Filling

• 2 boxes instant French Vanilla pudding
• 2 cups Milk
• 1 carton Cool Whip, thawed

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.

Ganache Topping

• 1/2 bag Milk Chocolate chocolate chips
• 1/2 cup Whipping Cream

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.