Boston Creme Cupcakes

The recipe is from a Sandra Lee "Semi-Homemade" cookbook. I've made these twice in the last few weeks, for my friend Emily's wedding shower and for my niece Reese's baby naming. They are fancy enough that adults are attracted to them, but the middle is a nice surprise that appeals to the kid in everyone :-) The semi-homemade short-cuts are using a box mix for the cupcake and using instant vanilla pudding for the creme. When you infuse the cupcake with the creme, make sure to squeeze in as much as the cupcake can hold before it bursts--the more creme the better! I suggest dipping the tops of each cupcake in the chocoalte ganache glaze. The recipe makes more than enough ganache so you can use the leftovers to make chocolate truffles (Just let the chocolate cool and harden in the fridge. Then use a spoon to scoop out little balls and roll them in chopped nuts, sprinkles, cocoa, or powdered sugar)! You can also get the recipe online at this address: http://www.foodnetwork.com/recipes/sandra-lee/boston-creme-cupcakes-recipe/index.html