clean. Let cool completely in the pan before removing.
- While the cupcakes are cooling, make the filling:
Place the softened cream cheese and sweetener in a
small bowl. Using a hand mixer, combine until smooth.
Slowly add the cashew milk to thin the filling. Transfer
the filling to a piping bag. Fill the cupcakes by poking
a hole in the bottom of each cupcake and piping in the
filling. Reserve a few tablespoons of the filling for the
white swirl on the top. (Leave the reserved filling on
the counter; if it sets in the refrigerator, it will become
too hard to pipe.) - To make the ganache, place the butter and
chopped chocolate in a double boiler or in a heat-safe
bowl set over a pan of simmering water. Heat on low,
stirring often, until just melted (don’t let the chocolate
burn!), then add the cream, sweetener, and vanilla. Stir
until smooth and thick. - Dunk the top of each cupcake into the ganache.
Set the cupcakes upright on a serving platter. Place in
the refrigerator for 5 minutes to set the ganache.
Remove from the fridge and, using the reserved filling,
pipe little swirls on the top of each cupcake, moving
from one end to the other. - Store extras in an airtight container in the
refrigerator for up to 4 days or in the freezer for up to 1
month. Allow to thaw to room temperature before
serving.