Preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners to prepare for about 24-26 cupcakes.

In a large mixing bowl, add the cake mix, flour, sugar, and pudding mix. Use a whisk to combine these dry ingredients thoroughly.

Add sour cream, oil, water, eggs, and vanilla extract to the dry mixture. Mix on low speed for about 30 seconds, scraping down the sides and bottom to incorporate everything evenly.

Continue mixing on medium speed for two minutes until the batter is smooth and consistent.

Portion the batter into the cupcake liners, filling each about two-thirds full, roughly ¼ cup of batter per cupcake.

Bake for 18 minutes or until the tops spring back when lightly pressed, or until a toothpick inserted comes out with only a few moist crumbs.

Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a cooling rack to avoid over-baking.

In a mixing bowl, combine the pudding mix and heavy cream. If using a hand mixer, start at low speed, gradually increasing to high, until the mixture is thick and fluffy. A whisk can also be used to beat the mixture by hand until it reaches a mousse-like texture.

Adjust the consistency by adding a tablespoon or two of extra cream if needed.

Refrigerate the filling until you’re ready to assemble, as this filling is best kept chilled.

Place the chocolate and cream in a microwave-safe bowl. Heat in short intervals, beginning with 40 seconds. Stir, then continue heating in 10-second intervals until the chocolate is almost completely melted. Stir to fully melt the chocolate into a smooth glaze.

Let the glaze cool for 15-20 minutes until it’s slightly thickened but still fluid enough for dipping. If it thickens too much, a brief microwave session will soften it again.

Use caution with heating times, especially if using a larger bowl, as the glaze will heat more quickly.

Fill a disposable piping bag or a ziplock bag with the cream filling, cutting a small tip off the corner. Insert the bag halfway down into each cupcake and squeeze gently for 3-4 seconds to fill.

Once filled, dip the top of each cupcake into the chocolate glaze, allowing any excess to drip off. Set the cupcake upright on a platter or cake board.

Due to the filling and glaze, store the cupcakes in the refrigerator, but let them sit at room temperature for 1-2 hours before serving to ensure the best texture and flavor.