Ganache Filling

2 ounces bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 Tablespoon confectioners' sugar

Chocolate Cupcakes

3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 Tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Creamy Chocolate Frosting

1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
1/2 teaspoon vanilla extract