Ingredients:
- 3 Tablespoons of Shortening
- 1/3 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extranct
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoon of 2% milk
- 2/3 cup prepared vanilla pudding
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
Instructions:
- Preheat oven to 350 degrees F. Cream the shortening and sugar in a small owl until light and fluffy, for about 5-7 minutes. Beat in egg and vanilla.
- Combine flour, baking powder, and salt. Add to the creamed mixture alternately with milk, beating well after each addition.
- Fill 12 paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, for about 15-20 minutes. Set aside and let cool for 10 minutes.
- Cut a small hole in the corner of a pastry bag and insert a small tip. Push the tip through the top of each cupcake and squeeze to fill with pudding.
- Place chocolate chips in a small bowl. In a small saucepan, bring cream to a boil. Immediately pour the cream over the chocolate and whisk until smooth. Let it cool, stirring occasionally , to room temperature or until ganache thickens slightly. Spoon over the cupcakes and let it stand until it sets!
