Combine the flour, sugar, baking powder and salt together in the work bowl of your mixer and mix well to combine
Whisk the hot coffee with the vanilla extract and the cocoa powder then add half of it to the flour mixture in the bowl along with the softened butter. Blend on low speed to combine, then increase speed to medium and beat for 1½ minutes to develop the batter.
Scrape the bottom and sides of the bowl for an even mix, then add the remaining cocoa paste and the egg and yolks and mix until combined.
Portion the batter into cupcake liners and bake immediately in a preheated 350°F oven for approximately 18-22 minutes or until they are springy to the touch when gently pressed in the centers
Prepare the ganache by boiling the cream and pouring over the chopped chocolate. Whisk smooth.
When it is cooled and set to pipe-able consistency pipe with the#826 Ateco Tip
Iced Cupcakes can be stored at room temperature for about a day in a cool room. Longer storage in the refrigerator for several days (they will go stale before they go bad)
Freeze cupcakes in an airtight container for up to 1 month