3.4ounceschocolate instant pudding and pie filling mix
1cupswhole milkcold
1cupssemi sweet chocolatechopped or 1 c. chocolate chips
For Chocolate Ganache:
9ouncesbittersweet chocolatechopped
1cupheavy whipping cream
Instructions
For cupcakes:
Preheat oven to 350 degrees. Place 14-16 liners in muffin cups. Set aside.
In a large bowl, prepare the batter of whatever recipe you chose for your chocolate cake batter.
In a small bowl, mix the milk, chocolate pudding mix and the chocolate chips until blended. Set aside.
Spoon the chocolate cake batter into muffin tins about 2/3rds of the way full. You should have enough batter for about a dozen and a half cupcakes.
Scoop a spoonful of the chocolate pudding mixture on top of each cupcake. Just leave it there on top, don't mess with it or try to push it down.
Bake for about 20-24 minutes. (or until a toothpick inserted in the middle comes out clean)
Allow to cool on a wire rack before adding the chocolate ganache.
For Chocolate Ganache:
Heat the cream in a small sauce pan over medium heat. Bring just to a boil, as it's starting to bubble, but not froth, pour the chopped chocolate in and then whisk until nice and smooth.
Remove from stove and allow to cool for about 10-20 minutes before pouring onto the cupcakes.