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1
In a small bowl, cream together butter and sugar until light and fluffy then add egg and beat well.
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2
Stir in vanilla.
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3
Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
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4
Fill paper lined muffin cups half full.
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5
Bake at 350F for 15-20 minutes or until a toothpick comes out clean.
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6
(If using a dark coated pan reduce oven temperature to 325F).
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7
Cool for 10-15 minutes before removing from muffin pan to a wire rack to cool completely.
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8
Prepare your vanilla pudding (your favorite method/recipe) and chill till proper consistency of pudding.
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9
Cut a small hole in the corner of a pastry or plastic bag and insert a very small tip into the corner (from the inside of the bag to hold the tip).
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10
Fill bag with prepared pudding.
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11
Push the tip through the top of the cupcake about halfway down and fill each cupcake with pudding.
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12
Place the chocolate chips in a small bowl.
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13
In a small saucepan, bring whipping cream just to a boil (do not scorch) then pour over the chocolate chips and whisk until smooth.
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14
Cool, stirring occasionally to room temperature or until ganache thickens slightly (about 10 minutes).
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15
Spoon over cupcakes and let stand until set.
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16
Store in an airtight container in the refrigerator.
