Shit you’re gonna need:
1 box of yellow cake mix (You’re more than welcome to slave in the kitchen and use the recipe you got from your bridal shower from your cousin’s mother in law. Knock yourself out. Won’t make a difference. I used a box mix because I didn’t have any vanilla extract and I stocked up on boxes of $0.76 betty crocker mixes at WalMart 4 months ago. Woot.)
You’ll also need the shit that makes the cake, eggs, oil and water
1 box of instant vanilla pudding mix (Yes my friends, this is the “cream”. My secret ingredient. Don’t be disappointed. It rocks.)
1 ½ cups of milk (the package is gonna tell you that you’ll need 2 cups. Don’t listen to them. You want your pudding thick. Thicker is better ;)
6 oz. of semi sweet chocolate chips (It’s about half a bag or ¾ of a cup)½ cup of heavy cream
Shit you’re gonna do:Make your vanilla pudding ahead of time. I think it takes about 3 or 4 hours to chill in the fridge. But you’ll just whisk together your mix and your milk for about 2 minutes. I have one of those bad ass stand mixers and that bitch has yet to fail me. That thing rocks.
To help your cream along it's little tunnel of love, take a toothpick, push it down about 3/4 of the way and sort of wiggle it around making a hole for your tip to go in (BAH!).
Once you have your hole, punch down your tip and as you squeeze the cream in, pull out slowly so that it'll push those little cake particles around and fill with cream. Sweet Mary Mother of God that is extremely dirty. Sorry 'bout that. Actually, I'm not really sorry. It's funny as hell.
Now, you'll have a little bit of pudding left on top of each cupcake when you're done. No problem, take your finger and slurp that shit up. I don't recommend that procedure if you're sharing these cupcakes so use a paper towel to take off the excess and make the top smooth.