Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on level 2 for two minutes.
Distribute batter evenly to cupcake papers. Bake for about 15-20 minutes at 350F or until a toothpick inserted in the center comes out clean.
Allow time to cool for 10 minutes to cool fully.
For the Mocha Buttercream:
In a medium bowl, sift the confectioners’ sugar, cocoa and espresso powder.
In a standing mixer fitted with a paddle attachment, whip the butter for about 5 minutes.
Beat in the confectioners sugar mixture slowly.
Add vanilla and drizzle in the cream while beating until desired consistency is reached. Transfer to a piping fitted with an 858 tip.
For the Ganache:
Give chocolate a rough chop. Melt and allow to cool.
For the Assembly:
Remove the core of the cupcake.
Drizzle chocolate ganache.
Pipe the buttercream.
Top each dollop with a chocolate covered espresso bean. Dust with cocoa powder.
Video
Notes
You can make a ganache with any liquid really so go ahead and add coffee, brandy, bourbon or whatever else you desire instead of the cream! If you don't have chocolate covered espresso beans handy you can always add a drizzle of ganache on top of the buttercream for some contrast.