Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.

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

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, use a small knife to cut a cone shape out of the center of each cupcake. Fill the hole with prepared vanilla pudding and top with a dollop of whipped cream mixed with powdered sugar.

In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Drizzle the chocolate ganache over the filled cupcakes. Allow the chocolate to set before serving.