Preheat your oven to 400F.

Line Jumbo, 6 oz muffin cups with paper muffin liners.

In the large bowl of a stand mixer with the paddle attachment, beat the butter, sugar and Canola oil until light and creamy. Add the vanilla extract and beat until combined.

Add the eggs one at a time and beat just until combined.

Beat in the dry chocolate Pudding Mix until blended.

In a separate bowl whisk together the Flour, Baking Soda, Baking Powder, Salt and Cocoa Powder to ensure there are no lumps.

On low speed, add the dry ingredients into the butter mixture in two installments, alternating with the sour cream. Beat just until combined and no flour streaks are visible. Next, beat in the buttermilk just until combined. Fold in the 1 ½ cups of chocolate chunks.

Cover the batter and let it chill for at least 1 hour, or even overnight.

Scoop the batter into the lined muffin cups. You want them pretty full and a nice dome shape. I like to add a few more chocolate chunks on the top before baking.

Place the muffins in the oven on 400F for 5 minutes, then leave the muffins in the oven and lower the temperature to 325F for approximately 20 minutes or until a toothpick comes out of the center clean.

In a small saucepan add the bittersweet chocolate and condensed milk. Heat over medium heat stirring constantly until the chips are melted. Whisk in the vanilla extract and then pour the ganache into a pastry bag.

Using a paring knife remove about a 1 inch round section of the center of each muffin. Pipe some of the ganache into the hole and enjoy!

You can store these in a sealed container for up to 3 days. Before eating place the muffin on a plate, place it in the microwave and heat it up for 10-15 seconds or until the chocolate is a bit melty.