Boston Cream Bites

Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.

In large bowl, stir together cake mix, water, melted butter and eggs until just combined. Spoon batter evenly into muffin cups.

Bake 9 to 12 minutes or just until cupcakes spring back when touched lightly in center. Cool 5 minutes in pans. Remove from muffin cups to cooling racks. Cool completely, about 15 minutes.

Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.

In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 to 60 seconds or until chips are melted and mixture can be stirred smooth. Let stand 10 to 15 minutes at room temperature or until thickened enough to spread. Place waxed paper or cooking parchment paper under cooling racks. Spoon and spread chocolate mixture on top of each bite. Refrigerate until chocolate is set, about 10 minutes. Store covered in refrigerator.