Let’s get to the delicious part – making these Boston Cream Cupcakes! Here’s a detailed, step-by-step guide:

Step 1: Prepare the Oven and Batter

Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin generously with cooking spray. This is important to prevent the cupcakes from sticking.

Prepare the vanilla cake mix according to the package directions. This typically involves combining the cake mix with eggs, oil, and water. Whisk until just combined; don’t overmix.

Step 2: Bake the Cupcakes

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 3: Make the Pudding Filling

While the cupcakes are baking (or cooling), prepare the pudding filling. In a small bowl, combine the milk and instant vanilla pudding mix.

Whisk for 2 minutes, then let it stand for about 3 minutes, or until thickened.

Step 4: Make the Ganache

In a small saucepan over low heat, heat the heavy cream until it just begins to bubble around the edges. Do not boil.

Place the semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips.

Let the mixture stand for 2 minutes to allow the chocolate to soften. Then, whisk until smooth and glossy.

Step 5: Assemble the Cupcakes

Let the cupcakes cool in the muffin tin for a few minutes, then remove them and let them cool completely.

Once the cupcakes are cool, carefully slice each cupcake in half horizontally.

Spoon a generous amount of the vanilla pudding onto the bottom half of each cupcake.

Top with the other half of the cupcake.

Spoon the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.

Serve and enjoy! They are best enjoyed the day they are made.