Preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners.

In a large mixing bowl whisk together eggs, sugar, butter, buttermilk and vanilla until combined and smooth.

In a small bowl, stir together flour, baking powder, baking soda, salt and 1¼ cups of the chocolate chips (reserve remaining ¼ cup chocolate chips for pressing into top of muffins).

Add dry ingredients to wet ingredients and with a spatula stir to combine just until the flour is all absorbed.

Fill each prepared muffin cup with a generous ¼ cup of batter. Evenly press reserved ¼ cup chocolate chips into the tops of each muffin.

Bake for 18 - 22 minutes until lightly golden and a toothpick inserted in the centre comes out clean. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack that sits on top of a parchment lined baking sheet.

To make the chocolate ganache, pour the cream into a small microwaveable bowl. Warm it up in the microwave for 25 to 30 seconds until hot and just about to bubble. Add the chocolate chips to the hot cream and whisk constantly until the chocolate chips melt and a smooth ganache forms. Let cool at room temperature for 5 minutes.

Transfer melted chocolate into a large plastic zipper bag or a piping bag. Squeeze the bag so all the chocolate goes towards one corner and bunch up the end of the bag. With a sharp scissors, snip a very tiny piece off the corner of the bag; you can always snip off more if necessary.

Use hands for pressure and hold the bunched up end of the bag. Squeeze chocolate out through the snipped hole over the muffins in a back and forth motion, in one direction, drizzling chocolate overtop all the muffins. Allow the excess to drip down. Let the muffins set for 20 – 30 minutes.