Boston Cream Pie Cupcakes

Ingredients

• 1 box yellow cake mix (or your favorite vanilla cupcake recipe)
• Ingredients as per box instructions (eggs, oil, water)
• 1 package (3.4 oz instant vanilla pudding mix)
• 1 1/2 cups cold milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. 1

   --- Bake the Cupcakes: ---

2. 2

   Preheat your oven according to the cake mix instructions.

3. 3

   Line a cupcake tin with cupcake liners.

4. 4

   Prepare the cake mix as per the package instructions.

5. 5

   Fill each liner about 2/3 full with the batter.

6. 6

   Bake according to the package directions or until a toothpick inserted in the center comes out clean.

7. 7

   Allow the cupcakes to cool completely before filling.

8. 8

   --- Prepare the Filling: ---

9. 9

   In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.

10. 10

    Let the pudding sit for about 5 minutes to thicken.

11. 11

    --- Fill the Cupcakes: ---

12. 12

    Using a small knife or a cupcake corer, cut a hole in the center of each cupcake, about an inch deep.

13. 13

    Spoon or pipe the thickened vanilla pudding into the holes, filling them generously.

14. 14

    --- Make the Ganache Topping: ---

15. 15

    Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.

16. 16

    Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 2 minutes.

17. 17

    Stir until smooth and glossy.

18. 18

    --- Top the Cupcakes: ---

19. 19

    Spoon the chocolate ganache over each filled cupcake, allowing it to gently drip down the sides.

20. 20

    Let the ganache set for about 10–15 minutes before serving.