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1
Set a rack in the middle of the oven and preheat to 350 degrees.
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2
Generously coat a 12-slot muffin tin with nonstick vegetable spray.
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3
Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times.
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4
In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined.
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5
Add the eggs, one at a time, beating until each is incorporated.
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6
Continue beating until light and fluffy, about 6 minutes more.
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7
With the mixer on its lowest setting, beat in a third of the flour mixture.
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8
Beat in the buttermilk and vanilla, then another third of the flour.
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9
Beat in the coffee and then the remaining flour.
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10
Fill the cups of the muffin tin two-thirds full and bake for 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean.
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11
Set the pan on a rack to cool.
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12
With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out.
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13
Fill with vanilla cream.
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14
Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
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15
Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up.
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16
Transfer to the refrigerator for 20 minutes to set before serving.
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17
Ganache Frosting: Put the chocolate in a small bowl.
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18
In a small saucepan, over medium heat, bring the cream just to the simmering point.
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19
Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
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20
Vanilla Cream Filling: With an electric mixer, beat together the vegetable shortening and butter until blended.
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21
Turn the mixer down to its lowest setting and gradually add the confectioners' sugar.
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22
Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes.
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23
At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more.
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24
Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip.
