Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
In the bowl of your mixer, combine all dry ingredients.
Add eggs, buttermilk, melted butter and vanilla and mix on low until combined.
With a wooden spoon, stir in coffee. Batter will be runny.
Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a knife is inserted and comes out clean.
To make the filling beat shortening and powdered sugar.
Gradually add in milk and vanilla and beat until light and fluffy.
Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
To make the ganache, heat the cream and corn syrup over medium heat.
Place the chocolate in a medium sized bowl.
Pour the cream mixture over the top of the chocolate chips.
Whisk together until melted, smooth and glossy. Allow to cool slightly.
When cupcakes are filled, spoon ganache so that it completely coats each cupcake or dip to coat.
Allow cupcakes to set before serving.
Decorate with hear sprinkles or melted white chocolate swirls.
Make 18-20 cupcakes