Instructions
- Bake the Cupcakes
- Preheat oven according to cake mix instructions.
- Prepare cupcake batter as directed and fill lined cupcake pan about 2/3 full.
- Bake as instructed on the box, then cool completely on a wire rack.
- Prepare the Pudding Filling
- In a bowl, whisk together instant vanilla pudding mix and cold milk for 2 minutes.
- Chill in the fridge for 5–10 minutes to thicken slightly.
- Core and Fill the Cupcakes
- Using a small knife or cupcake corer, remove the center of each cupcake.
- Fill each cavity with the prepared vanilla pudding using a spoon or piping bag.
- Make the Ganache
- Heat the heavy cream in a small saucepan until just simmering.
- Pour over chocolate chips in a bowl and let sit 1–2 minutes.
- Stir until smooth and glossy.
- Top the Cupcakes
- Spoon or drizzle the ganache over each filled cupcake.
- Allow ganache to set slightly before serving.
Tips
- For a stronger flavor, add 1 tsp vanilla extract to the pudding or 1 tsp espresso to the ganache.
- Chill cupcakes for 30 minutes after ganache for a firmer finish.
- Use a piping bag for a neater ganache finish on top.
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