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

In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsalted butter, eggs, vanilla extract, and buttermilk. Blend until smooth and creamy, about 2-3 minutes.

Spoon the prepared batter into the lined muffin tin, filling each cup about two-thirds full.

Bake for approximately 20 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.

Whisk together the instant vanilla pudding mix and 2 cups of cold milk until thickened, about 2-3 minutes.

Once cooled, use a knife or cupcake corer to cut a circle from the center of each cupcake.

Spoon the pudding filling into each cupcake core, using a piping bag for neat filling. Freeze for 30 minutes.

In a saucepan, heat the heavy cream over medium heat until it simmers, then pour over the semi-sweet chocolate and stir until melted.

Pour the cooled ganache over each filled cupcake, allowing it to drape over the edges. Refrigerate for 30 minutes to set.