Preheat the oven to a temperature of 350 degrees Fahrenheit. Utilize non-stick cooking spray to adequately prepare each cup of a mini muffin pan.

Place the yellow cake mix into a medium-sized mixing bowl and whisk thoroughly to eradicate any lumps that may be present.

Introduce the softened butter and eggs to the cake mix, combining them with a hand mixer or manually until a thick and sticky dough is formed.

Employing a small cookie scoop or a measurement of 1/2 tablespoon, transfer a mound of the cookie dough into each prepared muffin cup. Subsequently, press down each mound with your fingers to ensure a level surface for the cookie.

Bake in the preheated oven for a duration of 9 to 11 minutes. Upon removal, immediately loosen each cookie from the pan by tracing the edges with an offset spatula or knife.

When sufficiently cooled, press the center of each cookie to create a well, using a tart shaper or the end of a wooden spoon. Transfer the cookies to a cooling rack and allow them to cool completely.

In a separate medium bowl, blend the instant vanilla pudding mix with the heavy cream and milk.

With a mixer or a whisk, beat the mixture until it reaches a thick consistency and forms stiff peaks.

Transfer the vanilla cream into a pastry bag or a plastic bag with a cut corner and pipe a generous amount of cream into the indentation of each cookie cup.

Combine the heavy cream and semi-sweet chocolate chips in a microwave-safe bowl.

Heat the mixture in the microwave for 20 seconds, then whisk. If the ganache has not reached a smooth consistency, continue to heat in 10-second increments, whisking after each, until the desired consistency is achieved.

Spoon a small quantity of ganache, approximately 1/4 to 1/2 teaspoon, onto the top of each filled cookie cup.

Place the cookie cups in the refrigerator to allow the ganache to set before serving.