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

In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt for about 30 seconds.

In a separate large bowl, blend the sugars with the oil until smooth. Incorporate the eggs, coffee, milk, and vanilla extract, stirring gently until combined.

Fold the dry ingredients into the wet mixture gradually until just moistened.

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

Bake for 18–20 minutes. Allow to cool before transferring to a wire rack.

In a chilled bowl, whip the heavy cream, powdered sugar, and coffee granules until stiff peaks form.

Core each cooled cupcake to create space for the filling and reserve the tops.

Pipe the whipped coffee cream into each cupcake and reattach tops.

Heat the heavy cream for the ganache and pour over chopped dark chocolate. Stir until smooth.

Drizzle ganache over each cupcake and let set before serving.