Brew 1/2 cup of coffee and set aside to cool. You can brew the coffee however you prefer your coffee or follow the instruction on the coffee bag. I used 1 rounded tablespoon of ground coffee and about 5 oz of water.
Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
Add buttermilk, egg, oil and vanilla extract in a bowl or measuring cup and beat to combine.
Sift all the dry ingredients, flour, cocoa powder, sugar, salt, baking soda, and baking powder together in the bowl of your standmixer. Fit the mixer with the paddle attachment and mix to combine.
With the mixer on low speed, pour the wet ingredients into the dry mixture. Mix until combined. Then slowly pour the coffee in with the mixer still on low speed. Mix again only until combined.
Stop the mixer and use a spatula to scrape the side and bottom of the bowl and make sure everything is thoroughly mixed.
Use an ice cream scoop to divide batter equally among 12 cups, it will be about 2/3 to 3/4 full. Bake at 350°F for 17 minutes. Inserted toothpick in the middle of the cupcake should come out clean. Cool the cupcakes on a wire rack.
While the cupcakes are baking, prepare the ganache by first adding the chocolate and butter to a heat proof bowl.
Bring the heavy cream to a simmer in a small sauce pan over medium heat, remove from heat and pour it over the chocolate. Allow the mixture to stand a few minutes until the chocolate softens.
Whisk the hot cream and chocolate mixture gently until smooth.
Let the ganache cool to room temperature (1 – 2 hours). You can pipe the ganache as is on top of the cupcakes or make whipped chocolate ganache as follow.
Transfer the cooled chocolate ganache to a mixing bowl, add 1/2 teaspoon of vanilla extract and set the mixer on high speed. Whip until fluffy and light in color. This will happen quite quickly, so watch the mixture carefully.
Pipe the whipped ganache as usual.