Preheat your oven to 350°F (175°C). In a bowl, combine flour, sugar, baking powder, and salt.

In another bowl, whisk eggs, milk, melted butter, and vanilla. Mix wet ingredients into dry until just combined.

Line a cupcake tin with liners and fill about 3/4 full with batter. Bake for 18-20 minutes until golden and a toothpick comes out clean.

Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

Hollow out the center of each cooled cupcake using a knife or corer, leaving cake around the edges.

Beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and food coloring until light and fluffy.

Fill the hollowed centers with frosting using a piping bag or spoon. Keep aside.

For ganache, combine chocolate chips and heavy cream in a bowl, microwave until smooth, and let cool slightly.

Dip the top of each cupcake into the ganache, allowing excess to drip off. Sprinkle with glitter and sprinkles.

Let ganache set for 10-15 minutes before serving on a platter.