Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, beat the sugars and oil until blended, then add eggs, coffee, milk, and vanilla, mixing until smooth.

Gradually mix the dry ingredients into the wet mixture until combined.

Spoon the batter into cupcake liners, filling each about two-thirds full.

Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.

Whip the heavy cream, powdered sugar, and coffee granules until stiff peaks form. Pipe into a piping bag.

Core the centers of each cooled cupcake and fill with the whipped coffee cream.

Heat the heavy cream in a saucepan until simmering, then pour over the chopped dark chocolate and stir until smooth.

Drizzle the chocolate ganache over the cupcakes and let it set before serving.