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Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Make the Chocolate Cupcake Batter:
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Stir in the sour cream and milk.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Bake the Cupcakes:
Fill each cupcake liner about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Prepare the Coffee Cream Filling:
In a small bowl, dissolve espresso powder into the heavy cream.
Whip the cream and powdered sugar together until soft peaks form.
Add the mascarpone and vanilla, then beat until smooth and fluffy.
Chill the filling in the fridge until ready to use.
Fill the Cupcakes:
Once cooled, use a knife or cupcake corer to remove a small core from the center of each cupcake.
Pipe or spoon the coffee cream into the hollowed centers.
Make the Ganache Frosting:
Heat the heavy cream until just simmering (don’t boil).
Pour the cream over the chocolate chips and butter in a bowl.
Let it sit for 2 minutes, then stir until smooth and glossy.
Let the ganache cool slightly until it thickens to a spreadable consistency.
Frost and Finish:
Frost the filled cupcakes generously with the ganache.
Optionally, dust with cocoa powder, sprinkle a little sea salt, or top with a chocolate-covered espresso bean.
Serving and Storage Tips
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