1. Blend 2 tsp instant espresso powder with 2 tbsp warm water. Fold into batter, along with two .375 oz squares Ghirardelli dark chocolate, grated. To frost: Combine 1 cup heavy cream, 3 tbsp sugar and 1 tsp coffee extract in a bowl. Beat on medium to high speed with an electric mixer until stiff peaks form. Spread over cupcakes and garnish with additional grated chocolate (1 square Ghirardelli dark chocolate).