Preheat oven to 350 degrees F and grease 2 (12 slot) non-stick muffin tins with cooking spray.
In a large bowl, beat together cake mix, instant pudding, buttermilk, butter, and eggs.
Evenly scoop the batter into the prepared pans (about 3 tablespoons or a big cookie scoop worth - should fill 1/2 the muffin tin).
Place 1 level tablespoon ganache into the center of the batter and gently press down. It’s ok if the ganache isn’t fully submerged.
One pan at a time, bake 15-20 minutes (I did 19 minutes) in preheated oven. The center will still be gooey, but an inserted toothpick in the edge of the cake will come out *mostly* clean.
Let the cakes cool for 5 minutes in the pan.
Run a knife along the sides of the cakes.
Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.**
Serve with powdered sugar, ice cream, whipped cream, hot fudge, etc. and enjoy!
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