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

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and fluffy. Add eggs, cooled brewed coffee, milk, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, gently folding until just combined.

Fill each cupcake liner about two-thirds full with the batter using a spoon or ice cream scoop.

Bake for 18-20 minutes or until a toothpick comes out clean.

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

Carefully remove the centers of each cooled cupcake using a knife or cupcake corer.

Heat heavy cream in a small saucepan until simmering, then pour over chopped dark chocolate. Stir until smooth and glossy.

Drizzle ganache over each filled cupcake before serving.