Boston Cream Pie Cupcakes

24 yellow cake cupcakes (from a boxed mix is fine)

Filling

1 box (3.4 ounces) instant vanilla pudding mix

1½

cups heavy whipping cream

½

cup confectioner's sugar

¼

cup milk

½

cup sour cream

Ganache

6 ounces semisweet chocolate squares

¾

cup heavy whipping cream

2 cups confectioner's sugar

For the filling: Combine pudding mix, cream, confectioner's sugar, milk and sour cream. Beat at medium speed until fairly stiff peaks form. Spoon filling in a pastry gun and squeeze into center of each completely cooled cupcake, just until cupcake begins to crack.

For ganache: In a medium bowl combine chocolate and cream. Microwave on high at 45 second intervals until chocolate melts. Whisk in confectioner's sugar until smooth. Cool until spreadable. Frost the cupcakes. Store covered in refrigerator.

Serves 24.