Easy Boston Cream Pie Cupcakes

• Classic Butter Duncan Hines Golden Cake Mix (plus ingredients called for)

• 1 cup milk

• 1 cup heavy cream

• 1 (3.4-oz) box instant vanilla pudding mix

• 3/4 cup heavy cream

• 1 1/2 cups Ghiradelli semisweet chocolate chips

Preheat oven to 350° and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions.

Divide batter among cups and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

While cupcakes cool, prep pudding and ganache: In a small bowl, combine 1 cup milk, 1 cup cream and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more.

In a small saucepan over low heat, heat heavy cream until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot cream. Let stand 2 minutes, then whisk until smooth.

Let cupcakes cool slightly, then remove from muffin tin and half crosswise.

On cupcake bottoms, spoon vanilla pudding. Top with cupcake tops and spoon over ganache.