Bento: the world's smallest Boston Cream Pie!

I mentioned during last weekend's rant that I needed to make Nate's birthday cupcakes. What I made was a version of Boston Cream Pie Minis from Kraft Foods. As usual, I altered the recipe a bit. I sent Nate to the store for the ingredients (yes, for his own cake; I'm a slave driver), and when he saw Cool Whip on the list, he requested real whipped cream instead. I figured it would work. When he got home, I realized that he'd forgotten the cake mix, so I decided to make that from scratch, too. The only thing that wasn't from scratch was the instant pudding. The other alteration I made was to substitute the vanilla pudding for pistachio in half of the cakes and chocolate fudge in the other half. Having only one standard muffin pan, and not enough time for 2 bakings, I put half of the batter into a mini muffin pan. Thus, the world's smallest Boston Cream Pies were born. The cool thing is, two of these fit perfectly into one of the compartments of our rectangle Lock & Lock. I threw them into today's lunch, along with a sandwich of old fashioned loaf, cut in strips and rolled up and some baby carrots.