*Make the cream filling FIRST:

Whisk together the egg yolks and sugar until completely combined

Add flour, whisk very well and set aside while heating the milk

Heat milk, heavy cream, butter and salt until simmering

Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly

Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!

Whisk in the vanilla, set aside to cool to room temperature

Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan

Beat the butter is a large mixing bowl for 1 minute

Add sugar and beat for another minute

Add one egg at the time, beating after each addition

Beat in vanilla

Mix in flour, baking powder, and salt

Add milk, beat well for about a minute

Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean

Bring the heavy cream to boil, be careful not to let it actually boil or it will raise

Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature

~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.

~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.