Preheat an oven to 350 degrees F (180C) or 325 F (160C) for a convection oven. Line cupcake pans with cupcake liners.

Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.

Fill each paper 3/4 of the way (using a large cookie scoop to transfer the batter into the cupcake liners makes this a quick and easy process!)

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. (The hang time while your cupcakes are cooling is a great time to make your frosting!)

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches a spreadable consistency. I recommend making it fairly thick for this recipe, so that the frosting ‘scoops’ hold their shape. Add vanilla and salt if needed and beat until well combined.

Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until smooth.

Transfer about one cup of frosting to a separate bowl and add 1-2 tablespoons of milk, until easily spreadable. Cover cupcake tops thinly with frosting (this makes it look a bit like the ice cream is melting).

Allow ganache to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer to a squeeze bottle or piping bag. (A spoon will work; I've just found spoons to be a little bit more difficult to work with.)

Slowly drizzle ganache over the top of the cupcakes – I found it easiest to start from the center and push drips outward a bit, working my way around the cupcake. When I made these with my nieces, they preferred to drizzle it on over the top – no bad options!

Add your sprinkles before the ganache sets, and place them into the fridge for 10-15 minutes to set the ganache.

Step back, give yourself a high-five, and admire your adorable cupcakes!