Vanilla Whipped Cream Filled Chocolate Cupcakes with Chocolate Ganache Frosting

Steps

1. 1
   Prepare the ganache by heating cream until hot and steamy, but not boiling or simmering. Pour over chocolate and let sit for 7 minutes without covering. Whisk until fully combined. Refrigerate for 2 hours, stirring occasionally, until it reaches peanut butter consistency.
2. 2
   Make the cupcakes by whisking together all dry ingredients in one bowl and wet ingredients in another. Pour wet into dry and whisk to combine, then whisk in the hot coffee mixture (batter will be thin). Divide between 12 cupcake liners. Bake at 180°C/350°F (160°C fan) for 22 minutes. Cool on a rack for 1.5 hours.
3. 3
   Beat cream cheese, vanilla extract, and caster sugar on high speed for 1 minute until soft and fluffy. Add cold heavy cream and beat until stiff peaks form.
4. 4
   Once cooled, cut out a hole from the top of each cupcake and trim away excess cake to leave just a lid. Fill the hole with the stabilised vanilla whipped cream, replace the lid, and spread ganache over the top. Decorate with chopped white chocolate if desired.