Ingredients
3 tablespoons shortening1/3 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extract1/2 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt3 tablespoons 2% milk2/3 cup prepared vanilla pudding1/2 cup semisweet chocolate chips1/4 cup heavy whipping cream
Preparation
Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
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 pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
