Boston Cream Cupcakes

My obsession with cupcakes continues . . . this time with a cream filling that, frankly, I could eat plain. But then I'd miss out on the Sinful Chocolate Ganache frosting. And we can't have that . . . .

Makes 24 cupcakes

1 box yellow cake mix
1 3.4-ounce box instant vanilla-flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup milk
1/4 cup sour cream
Sinful Chocolate Ganache (recipe follows) (don't you love the name of the frosting??)

Prepare cake mix following cupcake directions. Let cupcakes cool completely.

In a large bowl, combine pudding mix, cream, powdered sugar, milk, and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. Spoon pudding mixture into a squeeze bottle that has a long narrow tip (or a decorating bag with a small tip). Insert tip into top of cupcake and squeeze about 1 tablespoon pudding mixture into center of cupcake. (When adding filling, you'll see the cupcake expand. If you add too much filling, the top of the cupcake will start splitting open which is quite easy to disguise with Sinful Chocolate Ganache frosting.) Repeat procedure with remaining filling and cupcakes. Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.

Sinful Chocolate Ganache
Makes about 2 cups

6 1-ounce squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups powdered sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in powdered sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).