2 cups/360g/12.6 ozDark chocolate chipssugar free if desired
For the icing: bring the heavy cream just to a boil and then add the espresso powder and stir until combined.
Take off heat and add the chocolate chips and mix until chocolate chips are completely melted. You may have to put on a low heat and constantly stir until fully melted.
Place into a shallow pan and place into fridge while making cupcakes.
For the cupcakes: preheat oven to 180°C and line a cupcake pan.
Whisk eggs and add melted butter, milk, and vanilla extract.
Mix together the warm water and espresso powder until dissolved and add to the cupcake mix.
Whisk in slowly the cocoa powder, flour, Natvia, salt, and baking powder.
Pour into prepared cupcake pan and bake for 15-20 minutes until a tooth pick comes out clean.
Allow to cool slightly and flip out of pan while it is still warm.
Allow to cool.
Icing the cupcakes: pull ganache out of fridge about 10-15 minutes before icing the cupcakes.
Place ganache into a bag fitted with a medium-large star or french tip and pipe onto cupcakes.
The ganache shouldn't be too hard, if it is allow to sit out at room temperature for a bit longer. If it is too soft and doesn't want to hold its shape then place back into the fridge for a little bit to harden up some.
Place cupcakes into refrigerator and allow to chill until the icing is set. Store in refrigerator.