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1
For the cupcakes:
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Preheat oven to 350 F. Place paper liners into two 12-count cupcake pans. Set aside.
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3
Sift cocoa powder, flour, baking soda, baking powder, and salt into a large bowl. Set aside.
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4
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar for 2-3 minutes until they become a pale yellow. Add the oil, sour cream, coffee, and vanilla extract. Mix until combined. Slowly add dry ingredients and mix until just incorporated. Fill each of the cups 3/4 the way up.
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5
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and set on a rack. Allow cupcakes to cool in the pans for 5 minutes before removing to cooling racks.
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6
While the cupcakes cool, prepare the ganache frosting.
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7
Place the chopped chocolate in a heat safe bowl. In a small saucepan, bring the heavy cream just to a boil. Remove from heat and pour the scalded cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Loosely cover the bowl with plastic wrap and let it sit for 4-5 minutes. Gently whisk the mixture until the ganache is smooth and glossy. Whisk in coffee liqueur, which is optional. Refrigerate for 15-20 minutes until the ganache has slightly chilled.
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8
Transfer the ganache to the bowl of a stand mixer. With the whisk attachment, whisk until the ganache becomes light and fluffy. Fill a piping bag with the frosting and pipe on top of the cooled cupcakes. Garnish with sprinkles.
