6 oz semi-sweet chocolate, finely chopped
4 oz organic coconut milk
1/2 tsp cardamon
1/2 orange peel
1/2 tsp ginger
Pinch of chilli pepper
Pinch of salt
Place the chocolate in a mixing bowl and set aside. Bring the coconut milk to a boil on medium heat, stirring with a wooden spoon to prevent from scorching. Carefully pour the milk over the chocolate, making sure that the milk covers the chocolate completely.
Let the mixture sit until it cools down and thickens substantially, about 30 to 40 minutes. Using a standard mixer, beat the frosting for several minutes until it feels and looks lighter.
Use an icing spatula to smooth the ganache over the cooled cupcakes.