Preheat your oven to 350 degrees. Line a muffin tin with liners and set it aside.

Take your stand mixer fitted with the paddle attachment. Throw all your cupcake ingredients into the bowl and beat starting on low to mix and then medium until all smooth. Pour into your muffin tin; you should get 12 cupcakes. Cook for 18-20 minutes; they will be done with a toothpick in the middle comes out clean.

While your cupcakes are cooking, make your filling. Clean out your mixing bowl and throw your cream ingredient in; beat with the whisk attachment until fluffy; this can take 5 minutes or longer. While you are waiting for the cupcakes the cool, you can place this in the fridge.

Once the cupcakes are cool, you can start filling. Take your injector and fill it *there is more detail on this on the post above* then stick the tube in the middle of the cupcake and squeeze about 10.5 ML into the cupcake. You will see it puff up as you are filling, don't overfill. Whip the excess cream off the top of the cupcakes and repeat with the remaining cupcakes.

Make your chocolate ganache, put ingredients into a small bowl, and heat in the microwave at 30 seconds intervals, stirring between until melted. Do not overcook. It will look like it won't mix, but it will continue to mix as you stir it. Put it in the fridge once mixed for 5 minutes. Then dip your cupcakes into the ganache and flip over quickly. Repeat with remaining cupcakes and let dry.

If you want to make the swirl design, use the leftover cream filling in a piping bag fitted with a small tip and swirl on the design. This is not necessary, just for looks.