Decadent Baked Boston Cream Cupcakes

Instructions

1. 1

   Preheat oven to 350°F. In a small bowl, cream the shortening and sugar until light and fluffy, about 5-7 minutes. Beat in the egg and vanilla.

2. 2

   In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.

3. 3

   Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

4. 4

   Cut a small hole in the corner of a pastry bag fitted with a small tip. Fill the bag with the prepared vanilla pudding and pipe the filling into the center of each cupcake.

5. 5

   Place the chocolate chips in a small bowl. In a small saucepan, bring the heavy cream just to a boil. Pour the hot cream over the chocolate chips and whisk until smooth. Allow the ganache to cool, stirring occasionally, until it thickens slightly, about 10 minutes. Spoon the ganache over the filled cupcakes and let stand until set.