Boston Creme cupcakes? No, not quite, 'cause it's a chocolate cupcake. Bismarks? No... 'cause they're not donuts. What to call them, what to call them? They're just... cupcakes of amazingness!
Cupcakes of Amazingness
1) your favorite cupcake recipe (I halved the one on the back of the Hershey's cocoa box, but will keep looking for a better recipe)
2) your favorite pudding (make it according to the "pie" instructions which uses less milk. I made vanilla, but cheesecake or chocolate or butterscotch would also be incredible)
3) your favorite frosting (I made chocolate ganache, recipe below)
Instructions: Bake cupcakes. Allow to cool.
Take a ziplock bag, snip off the tiniest bit from a corner, fit with a metal piping tip (I used Wilton #12, available for 99 cents at most craft stores) so that the tip is peeping through the bag. Fill the bag with pudding, insert the piping tip into the cupcake and squeeze a few tablespoons in (no need to cut out a hole -- just put in the tip and squeeze!). If the cupcake splits, you've put in too much pudding and will have to eat your loss. I'm sorry.
After all the cupcakes are filled, frost 'em and refrigerate at least an hour (they set up better).
1 1/2 cups chocolate chips (milk, semi sweet, dark... whatever floats your boat)
1/2 cup heavy cream, or 1/2 cup canned evaporated milk (not sweetened condensed)
In the top of a double boiler (which could be as easy as a large glass bowl on top of a pan of boiling water), heat the cream until it's quite warm. Dump in the chocolate chips and allow to sit for about a minute. Whisk until the chocolate is fully melted and amazing.
Instead of "frosting" these cupcakes, I dipped them into the chocolate. It was easier for me and looked nicer anyway.