• Preheat the oven to 350°F and line a standard cupcake or muffin pan with cupcake liners.

Make the Cupcake Batter

• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and creamy, 2 to 3 minutes.
• Add the egg whites and vanilla extract and mix until fully incorporated and smooth.
• Add the dry ingredients in 2 additions, alternating with the heavy cream. Mix just until combined but don’t overmix.

Bake the Cupcakes

• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 18 to 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
• Remove from the oven and cool completely.

Make the Pudding Filling

• While the cupcakes cool, prepare the pudding filling by whisking together the vanilla pudding mix and whole milk until thickened.
• Refrigerate until ready to use.

Make the Ganache

• To make the ganache, place the chocolate chips in a heat safe bowl.
• Heat the heavy cream until steaming, then pour over the chocolate chips.
• Let it sit for 2 or 3 minutes, and then stir until smooth and glossy. If the ganache is too thick, microwave it for 10 second intervals until it reaches your desired consistency.
• Set aside to cool slightly.

Fill and Glaze the Cupcakes

• Once cupcakes are fully cooled, use a cupcake corer or small knife to remove the centers.
• Fill each cupcake with a spoonful of pudding, then replace the cupcake tops if desired (I left mine off).
• Spoon or drizzle the chocolate ganache over the tops of the cupcakes.
• Allow the ganache to set slightly before serving.