Pudding-stuffed chocolate-topped treats (Printable Format)

Soft vanilla cupcakes with a sweet pudding center and topped with glossy chocolate ganache - a homemade version of those beloved childhood treats we all remember.

# What You'll Gather:

→ For the Cupcakes

01 - 1 cup all-purpose flour (the regular stuff, nothing fancy)
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened to room temperature
06 - 2 large eggs, also at room temperature for best results
07 - 1 teaspoon vanilla extract (pure, not imitation if possible)
08 - 1/2 cup milk (whole works best, but whatever you have is fine)

→ For the Filling

09 - 2 cups vanilla pudding (store-bought is perfectly fine!)

→ For the Chocolate Ganache

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup heavy cream (also called heavy whipping cream)

# Step-by-Step Instructions:

01 - First things first - turn your oven on to 350°F (175°C) so it can heat up while you work. Line a standard 12-cup muffin pan with paper liners. If you're feeling fancy, choose cute ones that match your occasion!
02 - In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly so your cupcakes rise nicely. Set this aside for now - we'll come back to it soon.
03 - Grab a larger bowl and your electric mixer if you have one (a hand mixer works great too). Beat the softened butter and sugar together until it looks light and fluffy - about 2-3 minutes. Don't rush this step! It creates tiny air pockets that make your cupcakes tender. Add the eggs one at a time, beating well after each one. The mixture might look a little curdled, but don't worry! Stir in that vanilla extract for some lovely flavor.
04 - Now comes the delicate part. Add about a third of your dry ingredients to the butter mixture and mix on low speed just until combined. Pour in half the milk and mix again. Continue this pattern - another third of dry ingredients, the rest of the milk, and finally the last of the dry ingredients. Mix just until everything comes together - overmixing makes tough cupcakes, and nobody wants that!
05 - Divide your batter evenly among the lined cups. They should be about 2/3 full - this gives them room to rise without overflowing. Pop them in your preheated oven and bake for 18-20 minutes. You'll know they're done when they spring back slightly when touched and a toothpick inserted in the center comes out clean or with just a few crumbs. Set them aside to cool completely - this is important before filling!
06 - Once your cupcakes are completely cool, it's time for the fun part! Use a small knife, apple corer, or even a large piping tip to cut a small hole in the center of each cupcake. Go about halfway down, but not all the way to the bottom. You can save these little cake pieces for snacking (baker's treat!).
07 - Spoon your vanilla pudding into the holes you just created. You can use a small spoon or put the pudding in a piping bag for a cleaner fill. Don't worry if it's a little messy - the ganache will cover everything up beautifully.
08 - Place your chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until it just starts to simmer around the edges - you'll see tiny bubbles forming, but don't let it come to a full boil. Pour the hot cream over the chocolate chips and let it sit untouched for about 5 minutes. This gives the chocolate time to melt. Then, gently stir until everything is completely smooth and glossy. Let it cool for a few minutes until it thickens slightly but is still pourable.
09 - Spoon or pour the ganache over each filled cupcake, letting it drip a bit down the sides for that bakery-style look. Pop them in the fridge for about 30 minutes to let the ganache set up, or leave them at room temperature for a bit longer. The ganache will firm up but still stay slightly soft and truffle-like - absolute perfection!

# Important Tips:

01 - These cream-filled cupcakes are inspired by those famous store-bought snack cakes we all know and love, but taste SO much better when homemade!
02 - The ganache stays slightly soft at room temperature but firms up more when refrigerated - both ways are delicious, so it's totally your preference.

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