• Preheat oven to 350 degrees.
• Line mini cupcake pans with liners.
• In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
• In a separate bowl, using a hand mixer, beat egg, milk, vegetable oil and pure vanilla extract until combined.
• Add dry ingredients, a little at a time and beat until smooth.
• Spoon batter into cupcake liners, filling about 1/2-3/4 full.
• Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
• Remove cupcakes from the pan and transfer to wire racks. Cool completely.
• Once cooled, use a piping tip or a knife to hallow out the center of the cupcake.

Buttercream Filling

• In a small mixing bowl, using a hand mixer, beat butter, powdered sugar, milk and vanilla until smooth and creamy.
• Place frosting in a piping bag. Pipe filling into the hallowed out center of the cupcake.

Chocolate Ganache

• In a small saucepan, add heavy whipping cream, chocolate chips and butter.
• Over medium-low heat, whisk ingredients together until chocolate is smooth and slightly thick.
• Remove from heat and let cool for about 5-10 minutes.
• Dip filled cupcakes in the chocolate ganache.
• Place dipped cupcakes into the refrigerator for about 15 minutes.
• Once ganache is set, decorate the top if desired.
• Store cupcakes in the refrigerator, in an airtight container, for up to 3-5 days.
• Enjoy!