Coffee Cupcakes

For the cupcakes:
Preheat oven to 350ºF and line a cupcake pan with paper liners.

In a large bowl, combine canola oil and sugar. Mix in sour cream, eggs and vanilla until combined.

In a small bowl, whisk water and instant coffee until granules are dissolved. Mix in batter.

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.

Fill cupcake liners 3/4 full. Bake for 21–23 minutes. Cool completely.

For the chocolate ganache:
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.

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.

For the frosting:
In a small bowl, whisk instant coffee and water until granules are dissolved.

n a large bowl, beat butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.

Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip. Garnish with a chocolate covered espresso bean if desired.