Black cocoa powder. It's neat. It smells exactly like Ho-Hos and Ding-Dongs and Swiss Rolls, all those dark, chemical-laden Little Debbie snacks. It made the cupcakes pretty nearly black, too. And that was with a .75:1 ratio of black cocoa powder to regular cocoa powder. This stuff is serious. It does not mess around.
The ganache made for a lovely finish. And I now officially love the idea of filled cupcakes.
Soymilk powder. I don't know if it was just the kind I used (Better Than Soymilk), but it was not a good addition. I don't care if it's authentic or not. It made everything taste like chalky soymilk powder. Two thumbs down.
Caster sugar. I couldn't find it anywhere. I read that you could run granulated sugar through a food processor and use that in its place, so I did... and it didn't work at all. I should've used powdered sugar. The granulated sugar made the filling all gritty and gross. And it exploded all over the place, which is more tha fault of the bag, but still. Gross.
The bittersweet chocolate ganache wasn't sweet enough for me. The cupcakes aren't super sweet themselves, so I would've preferred a semisweet ganache.
I'd give them 3 stars. It might go up to a 4 or even a 5 with some changes, but as written? I just wasn't bowled over. Except by the pile of dishes I had to do afterward.