Boston Creme Cupcakes

Directions

1. 1
   Combine milk, instant pudding mix, and vanilla extract in a large bowl.
2. 2
   Beat mixture with a hand mixer for 2 minutes, or until it thickens.
3. 3
   Place mixture in refrigerator for 15 minutes.
4. 4
   Spoon filling into a pastry bag fitted with a medium-size plain tip.
5. 5
   Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
6. 6
   Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges.
7. 7
   Remove from heat, add chocolate morsels to pan, and whisk until smooth.
8. 8
   Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.
9. 9
   Refrigerate until set, at least 1 hour, before serving.
10. 10
    Sprinkle with powdered sugar.