Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups vanilla pudding
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- For a gluten-free version, use gluten-free all-purpose flour.
- To make it dairy-free, substitute butter with margarine and use almond milk.
Optional Substitutions:
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
- In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
- Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
