Preheat the oven to 350 degrees and fill two cupcake trays with liners (mine made 21), so almost 2 trays.
In a large bowl, add the flour, cocoa powders, sugar, baking soda, baking powder, and salt and mix with a whisk.
Add in the eggs, oil, vanilla, and milk and whisk until just combined.
Add in the hot water and mix. It will look runny, but it will come together.
Using a cookie scoop, fill each cupcake well about 3/4 full.
Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
Allow to fully cool before you attempt to core them and fill them. Patience!
For the pink frosting, I used about 1/2 cup of vanilla frosting mixed with 8 drops of red gel food coloring.
For the ganache
Add the chocolate chips and heavy cream to a microwave safe bowl and stir them up to combine.
Microwave for 20-30 seconds, then stir (I like to use a spatula). Microwave another 20-30 seconds and stir again. The chocolate should be smooth and shiny.
Notes
cupcake recipe slightly adapted from Bakerella, idea inspired by Cake & Flutter via The Cake Blog