Arrange both oven racks towards the center of the oven and preheat the oven to 350ºF. Line two 12-cup cupcake pans with paper cupcake liners.

To a large bowl sift in the flour, granulated sugar, cocoa powder, salt, baking powder and baking soda. Whisk and set aside.

To another large bowl add the buttermilk, oil, eggs, sour cream, and water. Whisk until fully combined. While whisking, pour in the hot coffee. Add the wet ingredients into the flour mixture, and whisk until no dry streaks remain.

Fill each cupcake liner until almost full (about ⅓ cup each). Bake for 15 minutes. Carefully swap the pans between the oven rack, and continue baking for another 5-8 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a couple of minutes, then carefully remove them and place them on a wire rack to cool completely.

In a large bowl sift together the powdered sugar, cocoa powder and espresso powder. Set aside.

To the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, beat the butter and salt on medium-high speed until lightened in color, very fluffy, and smooth, about 5 minutes.

Reduce the speed to low and gradually add the powdered sugar mixture in 1 cup at a time. Once all the sugar is incorporated, increase speed to medium-low and add in the vanilla and heavy cream. Transfer the buttercream to a piping bag fitted with a closed star tip (Ateco 858.)

To a small microwave safe bowl, combine the chocolate chips and heavy cream. Microwave in 30 second bursts, stirring in between each, until fully melted and smooth. Set it aside to cool slightly while you core the cupcakes.

Once the cupcakes have fully cooled, use an apple corer or knife to remove the center of each cupcake being careful not to cut through to the bottom. (You only need to go about an inch deep.) Trim the bottom of the removed center leaving a half inch piece of the top.

Fill each cupcake hole with 1 teaspoon of the ganache and top with the reserved cupcake centers. Pipe the buttercream on top of the cupcakes, and garnish with a chocolate covered espresso bean.