Pre-heat oven to 350 degrees F
Line 24 count cupcake pan with paper liners
In large bowl add the eggs, vanilla, buttermilk, butter and coffee. Stir to combine, set aside.
In bowl of mixer add the flour, cocoa powder, salt, baking soda, baking powder and sugar.
Mix for 30 seconds to combine.
With mixer on low slowly add in the liquid ingredients.
Once all the liquids have been added turn mixer up to medium and mix for 1 minute to fully combine ingredients and form batter.
Evenly distribute among cupcake cavities.
Bake 15 -16 minutes or until toothpick inserted comes out clean.
Put chocolate in medium mixing bowl
In small sauce pan bring heavy cream to just about boiling.
Pour heavy cream over chocolate, let sit 4 minutes.
Begin stirring in small circular motions from the center of bowl on outward.
Continue to stir until cream and chocolate are completely melted and combined.
Add amaretto and stir vigorously to combine.
SWISS MERINGUE BUTTERCREAM:
In medium sauce pan add the sugar and eggs.
On medium heat stir until sugar is dissolved. (do a pinch test, if there are no granuals between fingers the sugar is dissolved.)
Pour into bowl of mixer and mix with whisk attachment until stiff glossy peaks are formed and mixture is cooled. (if its warm it will melt the butter, it must be cooled completely.)
Add butter 1 Tbsp at a time, turn mixer to high and mix until fully combined and frosting has formed.
Lower speed to medium and add in vanilla and food coloring (optional). Mix to combine.
Line cupcakes up and cut a hole (about an inch wide and half inch deep) into each cupcake, the cut piece can be discarded.
Fill each cavity with about a Tbsp of ganache, ganache should not be hot, if it hardened microwave to spoonable consistency about 15 -30 seconds.
Spoon another spoonful of ganache on top and spread over top of cupcake.
Let set until ganache has hardened.
Add buttercream to piping bag (I used an Ateco #808 tip but you can use any tip you choose) and pipe buttercream on each cupcake.
Garnish with sprinkles.