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1
For the cupcakes:
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Preheat oven to 350u00b0F and line a cupcake pan with paper liners.
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In a large bowl, combine canola oil and sugar. Mix in sour cream, eggs and vanilla until combined.
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In a small bowl, whisk water and instant coffee until granules are dissolved. Mix in batter.
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In a large bowl, whisk flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over-mix.
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Fill cupcake liners 3/4 full. Bake for 21-23 minutes. Cool completely.
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For the chocolate ganache:
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In a small saucepan, heat heavy whipping cream until simmering. Pour chocolate chips into a heat safe glass dish. Pour simmering heavy whipping cream over chocolate chips. Allow to sit for 1 minute.
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Whisk until smooth. Scoop into piping bag. Core out about 1/4 inch of the center of the cupcakes. Pipe ganache into the center of the cupcake.
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For the frosting:
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In a small bowl, whisk instant coffee and water until granules are dissolved.
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n a large bowl, beat butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
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Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip. Garnish with a chocolate covered espresso bean if desired.
