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

Dry Ingredients First – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Creamy Foundation – In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Bring It Together – Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Bake to Perfection – Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.

Fill with Creamy Goodness – Once cooled, cut a small circle out of the center of each cupcake and fill with vanilla pudding.

Chocolate Magic – In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and pour over the chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.

The Grand Finale – Spoon the chocolate ganache over each cupcake, letting it drip beautifully down the sides. Let the ganache set before serving.