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.
Notes
Cupcake Consistency: Ensure your cupcakes are completely cool before filling them; otherwise, the pudding may melt.
Filling Alternative: If you prefer, you can make a homemade pastry cream instead of instant pudding for a more authentic flavor.
Ganache Texture: If the ganache is too thick, add a teaspoon of warm milk to thin it out.
Enhancing Flavor: Add a teaspoon of vanilla extract to the pudding for extra richness.
Make-Ahead Tip: You can bake the cupcakes a day ahead and store them in an airtight container before filling and frosting them.
ADVERTISEMENT
