For the cupcakes, preheat the oven to 190˚C and line a 12-hole muffin tin with cupcake cases.
Combine all the ingredients in the bowl of a stand mixer and beat until combined. Be careful not to over-mix.
Divide the mixture evenly between cupcake cases and bake for +/- 15 minutes or until a cake tester comes out clean.
Allow to cool for 10 minutes in the tin before removing and placing on a cooling rack.
To make the ganache, heat the coconut cream on the stove until just before it begins to boil. Remove from the heat and add the dark chocolate. Stir until the chocolate melts and the mixture thickens. Add the vanilla essence and sugar and whisk until the sugar has dissolved. If you would prefer the ganache to be sweeter, add more sugar until you're happy with the taste.
Once the cupcakes are cool, generously ice with the ganache.