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

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

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

Gradually add dry ingredients to wet ingredients, mixing just until combined, avoiding overmixing.

Fill each cupcake liner about two-thirds full with the batter.

Bake for 18 to 20 minutes or until a toothpick comes out clean. Allow to cool on a wire rack.

Whip heavy cream, powdered sugar, and instant coffee granules until stiff peaks form. Transfer to a piping bag.

Core each cupcake and fill with the whipped coffee cream.

Heat heavy cream until it simmers, pour over chopped dark chocolate, let sit for a minute, then stir until smooth.

Top each filled cupcake with ganache, let it set at room temperature before serving.