Cupcakes with Chocolate-Coffee Ganache

Preheat the oven to 350°F. Line a muffin pan with cupcake liners.

In a medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt.

In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the hot water until the batter is smooth.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the ganache. In a microwave-safe bowl, combine the dark chocolate, heavy cream, and instant coffee. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the ganache has a smooth consistency.

Once the cupcakes are completely cool, spoon the ganache over the top of each cupcake.

Let the ganache set for at least 30 minutes before serving.