Place silicone baking cups in muffin tin.

Mix ½ teaspoon of instant coffee powder in ½ cup boiling water and set aside.

Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add sour cream, butter, egg, sugar and vanilla cream well then add flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Evenly distribute cake batter. Each cupcake liner should be about ⅔ths full.

Place in the oven and bake 15-18 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the cupcakes to cool completely.

Place 9 ounce of chocolate and heavy cream into microwave safe bowl and heat for about 30 seconds high, and mix very well. Refrigerate for about 15 minutes to thicken the chocolate a little bit so that it will easy for piping.

Transfer the entire content in the piping bag and pipe according your wish on the top of chocolate cupcakes.