Boston Cream Cupcakes

By aamundson

Ingredients

• yellow cake mix, prepared as cupcakes
• 1 6 oz. package instant vanilla pudding
• 2 cups milk
• 1 cup heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

Preparation

Step 1

Prepare yellow cupcakes according to box directions. Let cool completely.
Prepare pudding as directed on package, but using only 2 cups of milk. Refrigerate at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Put mixture in a large ziplock and cut one tip off.
Cut cupcakes in half and pipe a dollop of filling onto each bottom half. Replace tops of cupcakes.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Keep cupcakes refrigerated.