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1
Preheat oven to 350F (180C).
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2
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
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3
In a large bowl, using electric mixer, beat eggs, sugar, oil and vanilla until creamy.
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4
Add flour mixture, beating just until combined.
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5
Beat in coffee until smooth.
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6
Do not overbeat.
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7
Fill 18 prepared muffin cups with batter.
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8
Bake in preheated oven for 22 to 24 minutes, until cupcakes are just firm to the touch and a tester inserted into center of cupcake comes out clean.
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9
Let cool in pans on racks for 10 minutes.
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10
Remove from pans and let cool completely on racks.
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11
If baked with paper liners, remove liners.
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12
Filling: In a microwave-safe dish, combine chocolate chips and coffee.
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13
Microwave on High for 2 1/2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted.
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14
Stir until smooth.
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15
Remove from microwave and stir until chocolate is melted and smooth.
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16
Let cool slightly.
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17
In a large bowl, using electric mixer, whip cream and confectioners sugar until almost stiff peaks.
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18
Add melted chocolate mixture, beating just until incorporated.
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19
Finish mixing by hand with a rubber spatula.
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20
Using a sharp paring knife, gently cut a 3/4-inch (2 cm) cone from the bottom of each cupcake and trim point off cone.
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21
Using a small spoon, fill each hole with chocolate cream filling and replace reserved cones.
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22
Place on prepared baking sheet and refrigerate while preparing glaze.
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23
Glaze: In a microwave-safe bowl, microwave cream on High until it starts to simmer, about 40 seconds.
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24
Add chocolate chips and whisk until melted and shiny.
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25
Stir until smooth.
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26
Set aside to cool for 10 minutes.
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27
Dip tops of each filled cupcake in chocolate glaze.
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28
Place dipped cupcakes on prepared baking sheet and refrigerate until ready to serve.
