Matcha Cupcakes With Chocolate Ganache

For Matcha Cupcakes: 
• SwissBake® Egg-Free Matcha Cake Mix – 1000 g 
• Water – 550 g 
• Sunflower Oil – 100 g 

For Chocolate Ganache Filling: 
 • Semi-sweet or Dark Chocolate Chips – 200 g 
 • Heavy Cream – 200 g 

Preheat oven to 170°C to 175°C. Line muffin trays with cupcake liners. Add the cake mix and water to the mixer bowl with a whisk attachment. Mix at slow speed for 1 minute. Scrape down sides. Mix at high speed for 3 minutes until light and aerated. Add sunflower oil and mix for 1 more minute until fully incorporated. Fill each liner ? full. Bake for 18–22 minutes or until a toothpick comes out clean. Cool in tray for 5 minutes, then transfer to a wire rack. For ganache, pour hot cream over chocolate chips and let sit for 5 minutes. Whisk until smooth and glossy. Cool to pipeable consistency. Core the centre of each cooled cupcake. Pipe ganache filling inside. Optionally frost and decorate.