Set your oven to 350°F (175°C) and prep a muffin pan with liners.
Stir together salt, baking powder, and flour in a medium bowl. Put aside.
Use a big bowl to mix butter and sugar till fluffy. Toss in the eggs, one at a time, beating well. Blend in vanilla extract.
Add the dry ingredients in parts to the butter mix, alternating with milk. Start and finish with the dry mix. Stir gently till combined.
Spoon the batter evenly into the lined cupcake pan. Bake for 18-20 minutes, or until a toothpick comes out clean when checked. Let them cool fully.
Once they’ve cooled, make small holes in the middle of each cupcake and spoon in the pudding.
Warm heavy cream in a small pan until it starts bubbling at the edges. Take it off the heat and pour it over the chocolate chips. Wait 5 minutes, then stir till it’s silky smooth.
Drizzle the ganache onto the cupcakes, letting it drip down a little. Wait for it to firm up before serving.
Notes
A sweet twist on the classic dessert you can eat in your hand!
Make sure the ganache is shiny and free of lumps before spreading it over the cupcakes.
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