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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.

Alternate adding the dry ingredients and milk to the butter mixture, starting and finishing with the dry mixtures. Gently fold until just combined.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, use a small knife to create a hole in the center of each cupcake. Fill the holes with pastry cream using a piping bag or spoon.

Melt chocolate for ganache in the microwave or over a double boiler, stirring until smooth.

Drizzle or spread melted chocolate ganache over the filled cupcakes. Allow to set before serving.