BOSTON CREAM CUPCAKES

Steps:

• HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
• For Cupcakes: COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer on high until light and creamy. Beat in eggs, one at a time. Beat 2 minutes. Beat in vanilla. Add flour mixture in thirds, alternating with milk. Beat until smooth. Divide evenly into prepared muffin cups.
• BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
• For Filling: COMBINE pudding mix, cream and water in medium bowl. Whisk 2 minutes.
• For Ganache: HEAT cream in small saucepan on low heat until hot, but not boiling. Remove from heat. Stir in chocolate chips until melted. Let stand 5 minutes.
• REMOVE cupcakes from paper baking cups. Cut cupcakes in half crosswise using a serrated knife. Spread 1 rounded tablespoon filling on bottom halves. Place tops back on filling. Spread 2 teaspoons ganache over tops. Store in refrigerator