Cream-Filled Chocolate Cupcakes

cream. If its not melting do not microwave it. If needed see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.
Make the whipped vanilla buttercream filling With a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamy about 2 minutes. Add confectioners sugar heavy cream and vanilla extract. Beat on low speed for 30 seconds then increase to mediumhigh speed and beat for 3 full minutes. Add up to 14 cup 30g more confectioners sugar if frosting is too thin or another 1 Tablespoon 15ml of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I add a very tiny pinch of salt. Frosting should be extra fluffy.
Fill the cupcakes Using a sharp knife cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of coneshaped. Spoon or pipe whipped buttercream inside each carvedout cupcakeuse however much frosting will fit. I use either a teaspoon measuring spoon or Wilton piping tip 12 to fill cupcakes. Usually you can fit between 12 teaspoons of frosting in each. Slicetear off the pointy end of the cone piece of cupcake you removed and gently press the round piece back on top of the filling.
Top with ganache With a knife or small icing spatula spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer so it sets as a thick fudgelike topping.
Optional Pipe icing swirlloops on top Fill a piping bag with the remaining vanilla buttercream. Pipe a looping swirl or any design you prefer on top of the ganachecovered cupcake. No need to chill ganachetopped cupcakes before doing this. I use Wilton piping tip 6 for piping.
Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.