Step 1

Preheat the oven to 350°F and fill a standard size cupcake tin with liners.

Step 2

In a large bowl, use an electric hand mixer on medium speed to combine the butter and sugar together for about 3 minutes, or until smooth and creamy.

Step 3

Keeping the hand mixer on a medium speed, add the eggs and whisk for 2 more minutes, ensuring the eggs are thoroughly beaten and incorporated with the creamed butter.

Step 4

Add the milk, sour cream, and vanilla (and coffee granules if you are using them). Mix until the new ingredients are fully combined with the rest of the cupcake batter.

Step 5

Reduce the speed of your hand mixer and gently whisk in the baking powder, baking soda, flour, and cocoa powder. Make sure no clumps of cocoa powder or flour remain unincorporated in the cupcake batter.

Step 6

Fill up your cupcake liners with the batter and bake for 20 minutes.

Step 7

Once the cupcakes finish baking, make the ganache by adding the chocolate chips and a cup of heavy cream to a microwave safe dish. Start by heating the ingredients for 45 seconds and then give it a stir. Continue with 30 second intervals until the chocolate is completely melted and the ganache is smooth.

Step 8

Use the handle of a wooden spoon to poke a hole in the center of each cupcake. Fill each hole with a spoonful of chocolate ganache and then allow the cupcakes to cool on the counter for 30 minutes.

Step 9

Meanwhile: While the cupcakes are cooling, assemble your frosting by whisking the butter, powdered sugar, heavy cream, and cocoa powder together with the hand mixer until smooth and creamy.

Step 10

Use a piping bag with a star shaped piping tip to top each cupcake with some of the chocolate frosting.

Step 11

Serve and enjoy!