Place cupcake liners into a muffin pan
SECOND STEP:
In a large bowl, mix together the cake mix, the oil, the egg whites and the water
Beat until smooth
Fill each cupcake liner half full of the batter
THIRD STEP:
Bake for 15 minutes, until a toothpick comes out clean
Set aside and allow to cool completely
FOURTH STEP:
Once cool, use a sharp knife to cut a circle out of each cupcake. Do not cut deeply, you want cake remaining to hold the pudding mix
Leave each cupcake open to put filling into
FIFTH STEP:
In a medium bowl, combine the pudding mix and the heavy cream and beat until smooth
Beat just until the pudding begins to thicken
Cover with plastic wrap and set in the refrigerator to chill until you are ready to fill the cupcakes
In a microsafe bowl pour in the heavy cream and warm up in the microwave for 2 to 2 ½ minutes
Once the heavy cream is hot, pour it over the semisweet chips that you have since placed into a bowl
Add in the corn syrup and stir until the chocolate is melted
SIXTH STEP:
Cover with plastic wrap and place in the refrigerator for 1 ½ to 2 hours
When the ganache has cooled, use an electric mixer to beat it until it is fluffy
SEVENTH STEP:
Remove the pudding mix from the refrigerator and place into a piping bag
Using the piping bag, fill the cupcake centers with the pudding mix
In another piping bag, fill with the ganache and begin to top each cupcake with the ganache, holding the tip about ½ inch from the top of the cupcake
Enjoy!
Frequently Asked Questions:
Continue Reading in next page
ADVERTISEMENT
