1️⃣ Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2️⃣ Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.

3️⃣ Prepare the wet ingredients: In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add in the eggs, cooled brewed coffee, milk, and vanilla extract, mixing until everything is fully incorporated.

4️⃣ Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

5️⃣ Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6️⃣ Bake the cupcakes: Place the tin in the oven and bake for 18–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

7️⃣ Make the coffee cream filling: In a chilled bowl, whip the heavy cream, powdered sugar, and instant coffee granules together until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a round tip.

8️⃣ Core the cupcakes: Use a small knife or cupcake corer to remove the center of each cooled cupcake. Fill the center with the prepared coffee cream.

9️⃣ Make the ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let sit for 1 minute. Stir until the chocolate is completely melted and smooth.

🔟 Top the cupcakes: Spoon or drizzle the ganache over each cupcake, allowing it to set before serving.