Boston Creme Cupcake

1 ¼ cup. flour
1 ¼ cup sugar
¾ cup butter, softened
3 eggs, lightly beaten
½ tsp. vanilla
1 tsp. baking powder
1 1/4 cups milk
1 box vanilla instant pudding and pie filling (3.4 oz.)
1 TBSP. vanilla
1 cup heavy cream
1 pkg. (12 oz.) semisweet chocolate chips
1/4 cup icing sugar sifted
Preheat your oven to 350 degrees F. Prepare a baking pan with 12 paper cupcake liners. Place softened butter and sugar into a bowl and cream together well (about 2 minutes). Add in beaten eggs a little at a time, beating slowly between each addition. Add vanilla. Sift in flour, baking powder and cocoa and mix together for another minute. Spoon batter into prepared pan approximately 2/3 full. Place the pan in the middle rack of your oven and bake for approximately 18-20 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with pudding. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate chips to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or you can dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.