Make Ganache Filling

1. Combine plant based heavy cream and vegan soy free semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Microwave at 30-second increments, stirring for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your chocolate faster and prevent the chocolate chips from overcooking in the microwave.
2. Whisk until all the chocolate chips are melted and your ganache is shiny and smooth.
3. When using the ganache as a cupcake filling or a ganache drizzle decoration, fill a squeeze bottle with the melted ganache. Core the cupcakes with a cupcake corer and squeeze in the melted ganache.
4. When using the ganache as a cake filling, place it in the fridge to cool. Stir occasionally until it is has cooled to a very thick and fudgy consistency. Once it is the right thickness, remove it from the fridge until you are ready to fill and layer your cake. (If your ganache gets too cold, it will be too thick to spread. Simply reheat in the microwave at 5-10 second increments, stirring frequently, until it is the right consistency.)
5. Store any unused ganache in the fridge.