Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, mix together the granulated sugar, brown sugar, and cocoa powder. Pour in the melted butter and whisk until the mixture is smooth. Stir in the vanilla extract.

Crack in the eggs one at a time, mixing well after each one. Add the buttermilk and stir until it’s all blended. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mix into your wet ingredients, a bit at a time, mixing gently.

Pour in the hot coffee (or hot water) slowly while stirring—this will loosen up the batter. Fold in the chocolate chips until they’re spread throughout. The batter will be runny, but that’s what you want.

Spoon the batter into the cupcake liners, filling each about ¾ of the way. Bake for 18 to 20 minutes, or until a toothpick poked in the center comes out clean. Let them sit in the pan for about 5 minutes, then move them to a wire rack to cool down.

While the cupcakes are cooling, heat the cream in a small saucepan over medium heat until it just starts to simmer don’t boil it. Pour it over the chopped chocolate in a bowl and let it sit for a couple of minutes. Then stir until smooth and shiny. Stir in a bit of honey if you’d like it sweeter. Let it cool until it thickens up enough to spread or pipe.

Once the cupcakes are completely cool, top each one with the ganache. Use a spoon for a rustic look or a piping bag for a more polished swirl. Let the frosting set for a bit, then they’re ready to serve.