Hostess Cupcake Copycat

Cake: COMBINE dry ingredients in medium bowl. Beat butter, sugar and vanilla extract in larger bowl until creamy. Add eggs and beat well. Add flour mixture and slowly add water. Spread into prepared pan(s). BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 15 minutes and then transfer to wire rack. Filling: In a medium bowl, beat together all filling ingredients. Fill a large piping bag. When cupcakes are cool, press tip into the center and squeeze 2 tablespoons of the cream filling into the center. Save half for topping. Repeat for all cupcakes. Frosting: Place chocolate pieces in a bowl. Heat heavy cream on medium high until a boil. Remove from heat and immediately pour over chocolate and stir until completely melted. Allow ganache to cool until it gets thick. Whip until frosting form.