Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, beat the softened butter and sugar together until it’s light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mix to your wet ingredients, alternating with the milk.

Spoon the batter into the prepared muffin tins, filling each cup about ¾ full.

Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Let the cupcakes cool completely on a wire rack.

In a mixing bowl, combine the heavy whipping cream, vanilla pudding mix, and 1 cup of milk. Whip until fluffy.

Cut a small cone shape from the center of each cupcake and fill with the cream mixture.

In a saucepan, heat the heavy cream until it’s just about to boil, then pour it over the chocolate chips in a bowl. Let it sit for a few minutes and then stir until smooth.

Drizzle the chocolate ganache over the filled cupcakes, letting it ooze down the sides.