Instructions:

Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Mix the Cake Batter:
In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth and well combined.

Bake the Cupcakes:
Pour the batter into the prepared muffin tin, filling each liner about 2/3 full. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Prepare the Vanilla Pudding Filling:
While the cupcakes are cooling, prepare the vanilla pudding. In a medium-sized bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Let it sit for 5 minutes to set completely.

Fill the Cupcakes:
Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the center of each cupcake, creating a small hole about halfway down. Fill each hole with the prepared vanilla pudding. Cover the hole with the piece of cupcake you removed.

Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for 2 minutes to allow the chocolate to melt. Stir until smooth and glossy.

Top the Cupcakes with Ganache:
Dip the top of each cupcake into the chocolate ganache, allowing the excess to drip off. Let the ganache set for a few minutes before serving or refrigerating.

Serve and Enjoy:
Your irresistible Boston Cream Pie Cupcakes are now ready to be enjoyed!