Boston Cream Pie Cupcakes

Ingredients:

For the cupcakes:

• 1 box yellow cake mix
• Eggs, oil, and water (as directed on the box)

For the filling:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1½ cups cold milk

For the ganache topping:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Directions:

1. Bake the cupcakes:
   Preheat your oven according to the cake mix box instructions. Line a 12-cup muffin tin with cupcake liners.
   Prepare the cake batter as directed and fill liners about ⅔ full.
   Bake according to the package (usually 18–22 minutes). Let the cupcakes cool completely.
2. Make the pudding filling:
   In a mixing bowl, whisk the instant pudding mix with 1½ cups of cold milk until smooth and thick (about 2 minutes).
   Refrigerate while the cupcakes cool to firm up.
3. Make the ganache:
   Heat the heavy cream in a saucepan or microwave until just simmering (not boiling).
   Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy. Let cool slightly so it thickens just a bit before topping.
4. Fill the cupcakes:
   Use a paring knife or cupcake corer to remove a small section from the center of each cupcake.
   Spoon or pipe about 1 tablespoon of the vanilla pudding into the center of each cupcake.
5. Top with ganache:
   Spoon or gently spread the chocolate ganache over each cupcake to cover the filling hole and create a smooth, shiny top.
   Let set at room temperature or refrigerate for a firmer ganache.

Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40–45 minutes
Calories per cupcake: Around 280 | Servings: 12