Step 1: Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
Step 2: In a large mixing bowl, combine the coconut milk, canola oil, vanilla extract, and sugar. Whisk together until well combined and the sugar begins to dissolve.
Step 3: In a separate bowl, stir together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 6: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 7: While the cupcakes are cooling, make the whipped ganache frosting. Place the chocolate in a heat-proof bowl. In a saucepan, heat the heavy cream (or soy creamer) over medium heat until just simmering. Pour the hot cream over the chocolate and let it sit for a few minutes. Then, whisk until smooth and glossy.
Step 8: Allow the ganache to cool to room temperature, then refrigerate until it thickens, about 30-60 minutes.
Step 9: Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small portion of the center of each cupcake. Fill the hole with raspberry preserves.
Step 10: Using an electric mixer, beat the chilled ganache until it is light and fluffy. Pipe or spread the whipped ganache frosting generously on top of each filled cupcake.
