24 yellow cake cupcakes (from a boxed mix is fine)
1 box (3.4 ounces) instant vanilla pudding mix
cups heavy whipping cream
cup confectioner's sugar
cup sour cream
6 ounces semisweet chocolate squares
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.