Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.

Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together into a large bowl.

In a separate medium bowl or measuring cup, whisk together the egg, milk, oil, and vanilla extract.

Pour the wet ingredients over the dry ingredients and whisk until combined.

Add the hot coffee and whisk until the batter is smooth. The batter will be very thin.

Divide the batter between the cupcake liners, filling each about halfway.

Bake for about 18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and let them cool briefly in the pan before transferring them to a wire rack to cool completely.

Add the sweetened condensed milk, table cream, and 75g chopped chocolate to a medium saucepan.

Cook over medium-high heat, stirring constantly with a silicone spatula, for about 15 minutes.

Continue cooking until the brigadeiro has thickened considerably. It should fall from the spatula in a slow, thick ribbon and heavily coat the back of a spoon. Don't stop stirring at any point or it will stick to the bottom of the bowl.

Remove from the heat and set aside while you prepare the chocolate ganache.

Place the 450g chopped chocolate in a large heatproof bowl. Melt gently in the microwave in 20-second intervals, stirring between each interval, or melt over a double boiler.

Heat the heavy cream until it reaches approximately 105ºF (40ºC).

Pour the warm cream over the melted chocolate and whisk gently until completely smooth and glossy.

Add the warm brigadeiro to the chocolate ganache.

Using an electric mixer, beat on low speed for about 2 minutes, until completely smooth and evenly combined.

Cover the Brigadeiro Ganache and let it cool until it reaches a thick, pipeable consistency.

If you refrigerate the ganache, it will become quite firm. Remove it from the refrigerator about 2 to 4 hours before using, or until it has softened enough to pipe.

Make sure the cupcakes are completely cool before decorating.

Transfer the Brigadeiro Ganache to a piping bag fitted with your desired piping tip.

Pipe the ganache generously over each cupcake.

Top with sprinkles.

If desired, finish each cupcake with a chocolate brigadeiro on top.