Preheat oven to 350ºF. Line a 12-cup muffing tin with cupcake liners.

In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda and salt.

In another bowl, mix with an electric mixer the eggs, buttermilk, vanilla, canola oil. Add on water and coffee mixture and mix until very smooth. The batter will seem very runny, but they will be fine.

Fill cupcake liners ¾ full and bake in preheated oven for 22-27 minutes. Allow to fully cool before filling. *if you don’t have any buttermilk, just use milk and add 2 tsp white vinegar; set aside for 5 minutes to curdle.

Mix all ingredients in a small bowl. Fill a pastry bag or injection icing tool (as shown) with filling. Insert tip into centre of cupcake, swirling around a bit to make a cavity. Inject with filling until it appears at the surface and cavity is full. Repeat with all cupcakes.

Melt chocolate in a small bowl in 30 second intervals in the microwave. Let cool a bit. In a large bowl cream butter with electric mixer, mix in cooled chocolate and vanilla. Add confectioner’s sugar and milk, whip until very smooth.

Frost the top of each filled cupcake with a pastry bag and tip or by hand with a knife. Sprinkle crushed candy canes on top and serve.