Boston Cream Cupcakes

Judy gave me a hard time about watching Food
Network all the time and not trying any new recipes. Touche.
But I did try this Sandra Lee gem on Saturday. They are pretty
good with a surprise center. Lindsey Parry

1 1/4 cups cold whole milk 1 box vanilla instant pudding and pie filling mix 1 Tbs vanilla 24 pre-made cupcakes, baked from a yellow cake mix 1 cup heavy cream 1 package (12 oz) semisweet chocolate morsels 1/4 c powdered sugar Directions: For filling: combine milk, instant pudding mix and vanilla in a large bowl. Beat mixture for 2 minutes or until it thickens. Refrigerate filling for 15 minutes. Spoon filling into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each cupcake. For ganache, heat heavy cream in a small heavy saucepan over medium heat until steaming. (Do not boil.) Remove saucepan from heat and add chocolate morsels and sugar; stir with a whisk until smooth. Spread ganache over cupcakes or dunk cupcake tops into ganache. Refrigerate for 1 hour. Number Of Servings:24