To make the ganache: Place the chocolate chips in a medium-to-large microwave-safe bowl. Pour the hot cream (heated to a simmer) and espresso or coffee over the chocolate. Let the mixture sit for about 5 minutes, then stir until smooth. Set the ganache aside to cool at room temperature, stirring every 15 minutes or so.

Oven and pan preparation: Preheat your oven to 350ºF and line a standard 12-cup muffin tin with cupcake liners.

Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.

Mix wet ingredients: In a separate bowl, whisk together the sugar, oil, eggs, espresso/coffee (cooled to room temperature), and vanilla extract until smooth.

Combine the mixtures: Gradually add the dry ingredients into the wet ingredients and stir with a spatula just until evenly combined; don’t worry if the batter isn’t perfectly smooth.

Transfer to pan: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ to ¾ full.

Bake the cupcakes: Bake in the preheated oven for 15–17 minutes, or until the tops spring back when lightly pressed, or a toothpick inserted in the center comes out clean. Let the cupcakes cool for about 10 minutes in the pan, then transfer them to a wire rack to cool completely before frosting.

Whip the ganache: Once the ganache has cooled, transfer it to the bowl of a stand mixer fitted with the wire whisk attachment, or use a handheld electric mixer. Beat on medium-high speed until the ganache thickens and lightens slightly in color, making sure to scrape down the sides of the bowl as needed. This process should be quick, so be careful not to overwhip.

Frost and decorate: Pipe the whipped ganache onto the cooled cupcakes or spread it on using an offset spatula. Top each cupcake with a chocolate espresso bean and a sprinkle of chocolate jimmies before serving.