Cooking Time: Follow Cake Mix Box (usually about 20 minutes)
Clean up Time: 10 minute clean up
Total: About 90 minutes
Yellow Cupcake Cake Mix I used the Pillsbury Moist Supreme (You will need eggs, water &
oil) Makes about 24 Cupcakes.
1 3.4 oz box of French Vanilla Instant Pudding
1½ cups heavy whipping cream
½ cup powdered sugar
¼ cup of milk (can be 1%)
½ cup sour cream
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Make cupcakes according to the directions on the box. Do not use cupcake wrappers. It was so much easier that way. While cooking the cupcakes start on the cream mixture. Mix together pudding mix powder, cream, powdered sugar, milk, and sour cream. Mix until the cream peaks. Once the cupcakes are finished let them cool about 5-10 minutes. Cut the cupcakes in half and put about 1-2 tablespoons on the bottom half of each cupcake. When finished place the top half on making a cupcake sandwich and let sit
for 2 minutes. Next, make the ganache by heating the heavy whipping cream in a sauce pan just until it starts to boil. Be careful not to curdle the whipping cream. As soon as it starts to bubble remove from the heat and pour over the chocolate chips in a medium to large sized mixing bowl. Stir the mixture and let cool. Then with a spoon drip the ganache onto your cupcakes and enjoy. This cupcake is best served cool, so if you can wait to eat them, place them in your fridge first for about 10-15 minutes.