Whisk together eggs, buttermilk, coffee, espresso powder, and vanilla until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl with a spatula, and beat on medium speed for another 20 seconds.

Fill each liner 2/3 full (a large cookie scoop makes this an easy process). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before filling and decorating. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your ganache filling and frosting!)

Place chocolate chips in a microwave-safe bowl. Add whipping cream and microwave in 30-second intervals on half power, stirring in between, until completely melted and smooth. Chill until thick enough to pipe into cupcake centers.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Once the cupcakes have cooled, you're ready to core them - this can be done with a cupcake corer, the back end of a large piping tip - or you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you! Pipe or spoon ganache into cored cupcakes.

Transfer frosting to large piping bag fitted with a closed star tip. Pipe frosting in large swirls onto your cupcakes, and sprinkle with mini chocolate chips. Press a section of cookie straw into the top of each frosting swirl. Done and done! Enjoy! 🙂