• Preheat oven to 350°F and line a muffin tin with cupcake liners or reusable baking cups.
• In a large mixing bowl, whisk together sugar, eggs, and vanilla extract.
  1 ½ cups granulated sugar, 3 large eggs, 2 teaspoons vanilla extract
• Add mayonnaise and oil and whisk to combine.
  ½ cup mayonnaise, ½ cup oil
• Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk a couple of times to start to integrate the dry ingredients.
  1 ½ cups all-purpose flour, ¾ cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda
• Add about half of the coffee and whisk to combine.
  1 cup brewed coffee
• Add the rest of the coffee and whisk one last time until smooth. Use a rubber spatula to scrape any dry ingredients clinging to the inside of the bowl.
• Fill each lined cup about ¾ of the way.
• Bake for 18-22 minutes. You'll know they're ready if you can stick a toothpick in and it comes out clean! Cool completely before adding ganache.

Chocolate Ganache

• Make your ganache using one of two methods:

  Stovetop Method: Heat cream in double boiler until just starting to simmer. Remove from heat and add chocolate chips. Mix until fully combined.

  Microwave method: Add cream and chocolate chips to a large, microwave-safe bowl. Microwave on high for 2 minutes and whisk to combine, until all the chocolate is melted and the mixture is smooth.
  1 ½ cups heavy whipping cream
• Place your ganache in the refrigerator to cool for at least 45 minutes.
  1 ½ cups dark chocolate chips
• Once cooled, use hand mixer to whip ganache until nice and thick. Transfer to a piping bag and frost cupcakes, or simply frost the cupcakes with a spatula or knife.