Whipped Chocolate Ganache Frosting

1. Make the ganache: Place chocolate chips in a medium-large, microwave-safe mixing bowl. Pour the heavy cream (heated to a simmer) and hot coffee/espresso on top. Let the mixture sit for about 5 minutes, then stir until smooth. Set aside to cool to room temperature, stirring about every 15 minutes. 

Chocolate Espresso Cupcakes

1. Oven and pan prep: Preheat oven to 350ºF and line a standard 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
3. Mix wet ingredients: In a separate bowl, whisk together the sugar, oil, eggs, room temperature espresso/coffee and vanilla until smooth.
4. Combine: Add the dry ingredients to the wet and stir in with a spatula just until evenly incorporated; batter does not need to be perfectly smooth.
5. Transfer to pan: Divide batter evenly between prepared muffin cups, filling each about 2/3-3/4 of the way full.
6. Bake cupcakes in preheated oven for 15-17 minutes, just until the tops spring back when lightly pressed with a finger, or until a toothpick inserted into the center of one comes out clean. Cool for about 10 minutes in the pan, and then transfer to a wire rack to cool completely before frosting.

Whipped Chocolate Ganache Frosting (continued)

1. Whip the ganache: Transfer cooled ganache to the bowl of a stand mixer fitted with the wire whip attachment (or use a bowl and handheld electric mixer). Beat on medium-high speed just until thickened and slighter paler in color, wiping down bowl as needed. This doesn't take long; be careful not to overwhip!
2. Frost and decorate: Pipe ganache onto cooled cupcakes, or spread on with an offset spatula. Top each cupcake with a chocolate espresso bean and a sprinkle of chocolate jimmies before serving.