Preheat your oven to 350°F and line a cupcake pan with papers.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder into a stand mixer bowl and whisk to combine.
In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla, and hot coffee.
Pour the wet mixture into the dry and whisk briefly by hand, then mix on low speed for two minutes until smooth.
Divide the batter evenly into cupcake liners and bake for 15–20 minutes, or until a toothpick comes out clean. Let them cool completely.
For the frosting, sift confectioners’ sugar, cocoa, and espresso powder into a bowl.
Beat softened butter in a stand mixer for 5 minutes, then gradually add the sugar mixture.
Add vanilla and drizzle in cream, beating until fluffy and pipeable.
For the ganache, roughly chop chocolate, melt it, and let it cool slightly.
Once cupcakes are cool, remove the centers, drizzle ganache inside, pipe on mocha buttercream, top with a chocolate-covered espresso bean, and dust lightly with cocoa powder.