Whipped Cream-Filled Chocolate Cupcakes with Ganache Frosting

Step 1: Place the chocolate in a microwave-safe bowl. Heat the cream until hot and just before boiling; do not let it boil. Pour the cream over the chocolate and shake the bowl so all the chocolate is submerged.

Tip: Heat the cream in a saucepan or in the microwave.

Step 2: Leave uncovered for 7 minutes. Stir with a spatula until smooth and combined, about 1 minute. If small chocolate lumps remain, microwave for 20 seconds, then stir again; repeat as needed.

Tip: Do not cover the bowl, as condensation can affect the chocolate.

Step 3: Refrigerate for 2 hours, or longer or overnight, until the ganache reaches a spreadable, peanut-butter-like consistency. If chilled longer and too firm to spread, leave it on the counter for 15–20 minutes to soften.

Step 4: Heat the oven to 180°C/350°F (160°C fan-forced). Line a standard 12-hole muffin tin with cupcake liners.

Step 5: Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients until combined.

Step 6: Dissolve the coffee granules in the hot water. If omitting the coffee, still use the hot water.

Step 7: Pour the wet mixture into the dry ingredients and whisk until combined. Add the hot coffee mixture and whisk again until combined. Firmly bang the bowl on the counter 3 times to remove large air bubbles.

Tip: The batter will be fairly thin.

Step 8: Transfer the batter to a pouring jug, scraping all the batter from the bowl. Fill the cupcake liners halfway, no more.

Tip: Filling them higher can make the cupcakes overflow or sink.

Step 9: Bake for 22 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the cupcakes in the pan for 5 minutes, then transfer them to a cooling rack and let them cool completely for at least 1 1/2 hours.

Tip: The cupcakes must be fully cool or the cream will melt when it touches them.

Step 11: Use a small knife to cut a shallow, cylinder-shaped cavity in each cupcake, leaving a 1.25 cm / 1/2-inch border. Scoop out the cake with a spoon. Trim the removed cake to leave a lid about 1 cm / 0.4 inch thick. Keep each lid with its cupcake.

Step 12: Put the cream cheese, vanilla, and sugar in a bowl. Beat on high with an electric beater for 1 minute, until soft and creamy. Add the cream and beat until firm peaks form. If using a stand mixer, use the whisk attachment.

Step 13: Use a teaspoon to fill each cavity with cream, leaving space for the lid. Replace the lid and press it in until it sits flush with the cupcake surface.

Tip: Fill the cavity without so much cream that it oozes out when you replace the lid.

Step 14: Dollop a very heaped tablespoon of ganache on each cupcake and spread it over the top. Sprinkle with white chocolate or decorate as desired.