Preheat oven to 350 degrees. Lightly spray bottom of cupcake pan and/or liners with cooking spray.
Beat cake mix, pudding, milk, oil and eggs with an electric mixer on medium until well blended.
Bake for 15-20 minutes or until toothpick comes out clean. Cool for 15 minutes before removing from pan and cool completely on rack before frosting.
In a small saucepan add dark chocolate, heavy whipping cream, and butter. Once fully melted, add vanilla and whiskey. Stir until blended and remove from heat to cool.
Use paring knife or cupcake pitter to remove inside of cupcake. Pipe in cooled ganache filling until it reaches the top of the cupcake. Be careful not to core the cupcake all the way to the bottom.
Top with Irish Cream Frosting and enjoy!