Preheat your oven according to the cake mix instructions.
Line a cupcake tin with cupcake liners.
Prepare the cake mix as per the package instructions.
Fill each liner about 2/3 full with the batter.
Bake according to the package directions or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before filling.
Prepare the Filling:
In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
Let the pudding sit for about 5 minutes to thicken.
Fill the Cupcakes:
Using a small knife or a cupcake corer, cut a hole in the center of each cupcake, about an inch deep.
Spoon or pipe the thickened vanilla pudding into the holes, filling them generously.
Make the Ganache Topping:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 2 minutes.
Stir until smooth and glossy.
Top the Cupcakes:
Spoon the chocolate ganache over each filled cupcake, allowing it to gently drip down the sides.
Let the ganache set for about 10–15 minutes before serving.
Serving and Storage Tips
These cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
For a softer bite, leave them at room temperature for 15 minutes before serving.
To transport them without making a mess, place them in a cupcake carrier.
If you prefer a richer chocolate topping, use dark chocolate instead of semi-sweet.
Want a bakery-style touch? Add a dollop of whipped cream on top before serving!
Helpful Notes
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