CUPCAKES

Preheat oven to 350 degrees.  Line cupcake pans with 24 liners and set aside.

1. In a medium bowl, sift together the flour, cocoa, baking soda and salt and set aside.
2. In a second medium bowl, whisk together the buttermilk, sour cream and coffee and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), cream the butter and sugars on high speed until the mixture is very light and fluffy.  This will take about 5 minutes.  Lower the speed to medium and add the eggs one at a time, mixing well after each addition.  Mix in the vanilla.
4. On low speed, add the buttermilk mixture and dry ingredients alternately in thirds to the mixing bowl, beginning with the buttermilk mixture and ending with the dry ingredients.  When adding the flour, mix only until it’s incorporated.  Do not over mix.  Run a rubber spatula under the paddle to make sure all flour is incorporated.
5. Divide the batter evenly between the cupcake liners, using one mounded ice cream scoop per liner.  Bake on a middle oven rack for approximately 20-25 minutes, when an inserted toothpick comes out clean.  Allow cupcakes to cool for 10 minutes.  Remove from pans and allow to completely cool before frosting.

COOKIE DOUGH

1. Add the butter and sugars to a medium bowl.  Mix with a wooden spoon until mixture is smooth and creamy.  Add the vanilla, flour, salt and chocolate chips and mix until well combined.
2. Using a knife or an apple corer, remove the centers of the cupcakes and reserve.  Roll a small amount of cookie dough into a ball about the size of a walnut.  Then roll the dough in more of a log shape and push it down into the center of a cupcake.  Use some of the reserved cake to press and fill in the top of the hole on each cupcake.  Set cupcakes aside while you make the chocolate ganache.

WHIPPED CHOCOLATE GANACHE

1. Add the whipping cream to a medium size microwavable bowl.  Heat the whipping cream in a microwave until it just begins to simmer.  There should be small bubbles forming around the edges.  Do not allow the cream to boil.
2. Add the chopped chocolate to the hot whipping cream.  Allow the mixture to sit without stirring for about 3 minutes.  Using a rubber spatula, slowly blend the chocolate into the cream until the chocolate has completely melted and is totally incorporated into the cream.  This will take 2 to 3 minutes.  I run the spatula across the underneath of the mixture and slowly come up the sides and into the middle, turning the spatula as I do.  When the chocolate and whipping cream are well combined the result will be a dark shiny chocolate mixture.  At this point you have now made chocolate ganache!  Now take it one step further and turn it into whipped chocolate ganache.  
3. Allow the chocolate ganache to completely cool.  I place it in the refrigerator to speed up the cooling process.  Refrigerate for 15 minutes.  Remove and stir it a few times with a spatula and return to the refrigerator.  Allow it to chill for 15 additional minutes and check it again.  Once the ganache is completely cool, transfer it to the mixing bowl of a stand mixture or hand mixer fitted with the whisk attachment.  Beat on medium-high speed until the ganache becomes light in color and thick and creamy.  It will also have more of a sheen instead of a glossy appearance.
4. Refrigerate until ready to use.  Gently mix the ganache a few times with a spatula before using.
5. Transfer the frosting to a pastry bag fitted with your favorite piping tip.  I used a Wilton 1M in the pictures above.  Decorate cupcakes.  Refrigerate cupcakes until about 30 minutes before serving.  Once the ganache sits out it will stay stable for several hours.  However, I don’t recomment leaving it out for several hours or overnight since it contains whippping cream.