Preheat oven to 325 degrees F.
Add the first 8 ingredients into a food processor and process until combined.
Place the butter and chocolate into a microwaveable bowl or bowl set over a simmering pot of water on the stove on low heat until melted. Melt in microwave 1-2 minutes. Stir until smooth.
Taste batter and decide if you need more sweetener. Set aside.
Place the eggs, Half & Half, vanilla and stevia in a stand mixer and blend on high until combined.
On low speed add the dry ingredients into the wet ingredients in the mixer until well combined.
Continuing on low speed, slowly pour in the cooled, melted chocolate.
Grease a 12 capacity cupcake pan or use liners and spray with non stick cooking spray.
Evenly pour batter into each cup.
Bake for 22-24 minutes.
Cool completely then scoop out about a tablespoon from center of each cupcake to add ganche filling.