2 cups/360g/12.6 oz dark chocolate chips,sugar free if desired
Bring the heavy cream just to a boil and then add the coffee 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 fridge while making cupcakes.
Preheat oven to 180°C and line a 12-hole cupcake tray.
Whisk eggs and add melted butter, milk, and vanilla extract.
Mix together the warm water and coffee until dissolved and add to the cupcake mix.
Whisk in slowly the cocoa powder, flour, Natvia, salt, and baking powder.
Fill prepared cupcake tray 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 before icing.
Pull ganache out of fridge about 10-15 minutes before you ice the cupcakes.
Place ganache into a bag fitted with a medium-large star or french tip and pipe onto cupcakes. If the icing is too firm, let it soften at room temperature for a little longer. If it's too soft and won't hold its shape, pop it back in the fridge for a few minutes.
Place cupcakes into refrigerator and allow to chill until the icing is set. Store in refrigerator.
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