Preheat the oven to 350 degrees. Line two muffin tins with 24 liners.
Prepare the angel food cake according to the directions on the box. Scoop the batter into the prepared cupcake pans, and bake the cupcakes for 14-18 minutes or until a golden brown and the cracks on top are dry in the middle.
Allow the cupcakes to cool to room temperature.
Hollow out a small bit of the middle of the cupcake and fill with chocolate ganache if desired. This step is totally optional.
Combine the whipping cream, powdered milk, vanilla bean paste, and powdered sugar in a mixing bowl. Add the cocoa powder if desired. Beat until stiff peaks form.
Pipe the whipped cream on top of the prepared cupcakes. Top with your favorite garnishes. Heavier garnishes such as blackberries might have to be secured with a toothpick because whipped cream is a very light frosting. Enjoy!