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

In a mixing bowl, cream together the softened butter and sugar until fluffy.

Add in the eggs, one at a time, beating well after each addition. Then mix in the milk and vanilla.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry mix to the wet ingredients, stirring gently until just combined.

Divide the batter evenly among the cupcake liners and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let them cool completely on a wire rack.

In a saucepan over medium heat, combine the milk and sugar, stirring to dissolve the sugar.

In another bowl, whisk together the cornstarch and egg yolks.

Once the milk is hot and just beginning to simmer, slowly pour it into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook on medium heat until it thickens, about 5-7 minutes.

Remove from heat and stir in the butter and vanilla. Cool it in the fridge until it sets.

In a small pot, heat the heavy cream until it simmers.

Pour it over the chocolate chips in a bowl and let sit for a minute.

Stir until smooth and glossy. Set aside to cool slightly.

Once your cupcakes are fully cooled, create a hole in the center of each cupcake and fill with a generous scoop of pastry cream.

Drizzle the chocolate ganache on top.