Boston Cream Cupcakes

Ingredients:

• 1.25 cups cold whole milk
• 100 g dry vanilla-flavored pudding mixes
• 1 tbsp vanilla extract
• 12 ready cupcakes, baked from dry cake mix
• 1 cup heavy cream
• 350 g dark chocolate chips
• 1/4 cup sifted powdered sugar

Preparation:

1. Combine the milk, dry pudding mix, and vanilla extract in a large bowl. Beat with a hand mixer for 2 minutes or until thickened. Refrigerate for 15 minutes. Spoon the mixture into a pastry bag fitted with a medium, plain tip. Fill the cupcakes with vanilla pudding. Insert the tip into the top of the cupcakes and pipe 2 tablespoons of filling into each.
2. Heat the cream in a small heavy saucepan over medium heat until bubbles form around the edges. Remove from the heat, add the chocolate chips, and whisk until smooth. Spoon the glaze over the cupcakes or carefully pour it onto the cupcakes. You can also dip the tops of the cupcakes in the glaze. Refrigerate for at least 1 hour before serving. Dust with powdered sugar.