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1
For the ganache filling, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, 20-30 seconds. Whisk until smooth and transfer to the refrigerator. Let stand until just chilled, no longer than 30 minutes.
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2
For the cupcakes, preheat the oven to 350u00b0F and line a muffin pan with cupcake liners.
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3
Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
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4
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
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5
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
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6
Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
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7
Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
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8
For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.
