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

In a large mixing bowl, cream together the softened butter and sugar until fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder; then gradually add this mixture to the butter and sugar blend, alternating with milk until smooth.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely. Once cooled, use a small knife or a cupcake corer to create a hollow in each cupcake and fill it with vanilla pudding.

For the chocolate ganache, heat heavy cream until just boiling and pour it over chopped chocolate. Stir until smooth and glossy.

Drizzle or spread the warm chocolate ganache over each cupcake, allowing it to cascade down the sides for added effect.