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(1) Preheat oven to 350. Grease two muffin tins.
(2) In a large microwaveable bowl, combine butter and milk. Microwave for about 1-2 minutes, or until butter is melted.
(3) Add dry ingredients, and whisk until smooth.
(4) Add eggs and vanilla, mixing well.
(5) Spoon batter into muffin tins, keeping cups about half full.
(6) Bake for 15 minutes.
(7) Set aside and allow to cool completely. Then, using a serrated knife, slice each cupcake in half horizontally.
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(8) In a small bowl, mix 1 packet vanilla pudding - cold milk, stirring until thick.
I accidentally bought vanilla pudding that wasn’t individually packaged, and called for 3 cups of milk to be used for the whole thing. I didn’t need quite so much pudding, so I used about 1/3 of the packet - 1 cup of milk.
(9) Spoon some filling onto the bottom half of a cupcake, then place the top back on, pressing down gently to push the cream out to the edges. Repeat until all the pudding is gone.
You might end up with a couple extra, pudding-less cupcakes. You can dip those in chocolate or enjoy them plain.
(10) In a large microwaveable bowl, combine chocolate chips and cream. Microwave for 1 minute, then gently stir mixture with a spoon until cream and chocolate are completely combined and you have a bowl of smooth, liquid chocolate. Stir in corn syrup.
(11) Spoon ganache over the top of each cupcake, allowing excess to run over the edges.
(12) Enjoy immediately!
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