• Preheat oven to 180 C or 350 F.
• Line a cupcake pan or muffin tin with cupcake liners and set aside.

For the Cupcakes

• In a medium bowl, sift together flour, cocoa powder, espresso powder, baking soda, and salt. Keep aside.
• In another bowl, beat together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
• Scrape down the sides and bottom of the bowl as necessary.
• On medium speed, beat in eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract and beat until combined.
• With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined.
• Add hot water and beat just until combined.
• Do not over mix—the less you mix, the lighter the cake will be. The batter should be liquid.
• Divide batter evenly between cups, filling them about ¾ full.
• Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

For The Ganache

• Place the chopped chocolate in a medium-sized heatproof bowl.
• Set aside.
• Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.)
• Bring just to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
• Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
• If desired, add the coffee extract.
• Use Ganache immediately to decorate cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
• Sprinkle coconut flakes or chocolate curls over the cupcakes. Your Super Moist Chocolate Cupcakes are ready to serve. ENJOY!!