Preheat the oven to 375 degrees F.

Place all the ganache ingredients in a bowl and microwave for 45 seconds. Take a whisk and whisk them until smooth and silky. Set aside to cool and harden a little bit.

Line a mini muffin tin with paper cups (best way to avoid any sticking of the muffins or ganache to the pan).

In a bowl microwave the chocolate chips, coco powder and freshly brewed espresso for 30 seconds. Use a whisk to smooth out the mixture. Add in the sugar, oil and egg and whisk well. Add the flour, salt and baking soda and whisk everything together.

Pour the muffin batter evenly between the 24 mini muffin tin.

Take half a teaspoon of the ganache and place it in the center of each muffin batter pushing it in slightly with the spoon.

Bake the muffins for 8 minutes until done.

While muffins are baking, start whipping the cream. Place the cream, sugar and vanilla and whip at highest speed for 5 minutes until the cream is stiff.

Chill the whipped cream in the fridge until ready to use.

Cool the muffins at room temperature for abiut 15 minutes.

Place the chilled whipped cream in a pastry bag with a fancy baking tip or just simply snip off a little piece at the bottom of the bag and pile the cream ontop of your muffins as high or low as you like. Drizzle the caramel sauce on top of the whipped cream-as much or little as you like.