Pomegranate jam filled cupcakes with pomegrante chantilly

Ingredients

1) For Cupcake Batter:

• 1 box white cake mix
• 1 (3 ounce) package instant vanilla pudding
• 4 eggs
• 3/4 cup water
• 1/2 cup oil

2) For Pomegranate Jam:

• 1 medium Braeburn apple
• 1 & 1/2 cups POM Wonderful 100% Pomegranate Juice
• 1/4 cup granulated sugar
• 12 fresh or frozen cranberries

3) For Pomegranate Chantilly:

• 1/2 cup pomegranate juice
• 1 pint heavy whipping cream
• 1/4 cup confectioners' sugar