Preheat oven to 325 Degrees F. Line 24 standard muffin tins with paper liners.

In a large mixing bowl combine all dry ingredients.

Using a whisk mix until all dry ingredients are well combined.

Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.

Using a 1/4 C measuring cup scoop batter and pour one 1/4 cup full in each paper liner. (Careful not to drip excess on your pan.) Bake for 18 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.

In a small sauce pan heat cream on medium heat. Just before it begins to boil remove from heat and add chocolate chips. Distribute so all chips are covered with the cream and let sit for 1-2 minutes. Stir with whisk until cream and chocolate is melted and smoothly incorporated. Add vanilla and whisk together. Set aside to cool.

In a large mixing bowl cream the butter and cream cheese together for 2-3 minutes until smooth and creamy. Gradually add sugar and mix on low until incorporated then mix on high for 3 minutes. Scraping sides to incorporate all of the sugar.

Add vanilla extract and mix for another 2 minutes.

After the cupcakes are cooled, using the large end of a large pastry bag decorating tip punch out a hole in the center of each cupcake. (Because this cupcake recipe is so moist I dip the decorator tip in water to help prevent the cake from sticking to it as much. I also use a butter knife to remove any cake that gets stuck in the tip each time.)

Once you have a hole in each cupcake, fill each with the cooled chocolate ganache. (You can either pour the ganache in or if you slightly chill it in the fridge you can put it in a pastry bag and pipe the ganache in.)

Place cream cheese frosting in a pastry bag fitted with desired decorator tip and frost each cupcake, covering the ganache filling.

*If you are making these a day ahead store in the fridge overnight. Remove from fridge an hour or two before serving so they can come to room temperature.

*The decorations added to these were gold and silver dragees and gumpaste that I colored navy blue using wilton gel food color. I used a combination of royal blue and black until I got desired color. I rolled out the gumpaste to about an 1/8 inch thickness and used a small star shaped cookie cutter. ( Use either powdered sugar or cornstarch on your surface to prevent gumpaste from sticking.) I place the cut out shapes on a cookie sheet lined with wax paper and let them harden over night. (Place the stars on cupcakes just before serving as they should not be stored in the fridge.)

*Fondant can also be used in place of gumpaste. I used gumpaste because I needed to place the cupcakes in an air tight container for delivery and I've had problems in the past with the fondant decorations becoming soft and droopy after being sealed.