Preheat and Prep: Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with cooking spray. Note: The recipe doesn’t call for cupcake liners, likely to allow the cupcakes to be easily halved. If you prefer to use liners, you can, but it might make slicing them a bit trickier.

Prepare Batter: Prepare the vanilla cake mix batter according to the package directions.

Fill Muffin Tin: Divide the batter evenly among the muffin tin cups.

Bake: Bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 to 22 minutes.

Cool: Let the cupcakes cool slightly in the muffin tin, then remove them and let them cool completely.

Make Pudding Filling: While the cupcakes are cooling, prepare the pudding filling. In a small bowl, combine the milk and vanilla pudding mix. Whisk for 2 minutes, then let it stand until thick, about 3 minutes more.

Make Ganache: While pudding is setting, make ganache. In a small saucepan over low heat, heat the heavy cream until it bubbles. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it stand for 2 minutes, then whisk until smooth.

Assemble Cupcakes: Once cupcakes are completely cool, slice them in half, horizontally.

Fill: On the cupcake bottoms, spoon the vanilla pudding.

Top: Replace tops

Ganache: Spoon the ganache over the cupcake tops.

Serve: Enjoy!