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Line a standard 12-cup muffin pan with 6 muffin liners or a 6-cup jumbo muffin pan with 3 liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and instant espresso powder (if using). Set aside.
In a separate large bowl whisk together the melted butter, oil, sugar, and eggs until well combined.
Add the buttermilk, Greek yogurt or sour cream, and vanilla. Whisk until well combined.
Add the dry ingredients to the wet, and fold together until just barely combined. Then fold in the chocolate chips.
Cover the bowl and allow to rest for 15-20 minutes at room temperature.
Preheat the oven to 425F.
After resting, scoop and divide the batter among the muffin cups, filling all the way to the top.
For regular-sized muffins: bake at 425F for 5 minutes, then reduce the oven temperature to 350F and continue to bake for another 15-18 minutes.
For jumbo muffins: bake at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for another 25-28 minutes.
Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes.
Prepare the chocolate ganache filling by heating the heavy cream and pouring it over the chocolate chips. Let sit for 3 minutes, then whisk until smooth.
Fill the muffins with the ganache using a piping bag.
Let sit for 10-15 minutes before serving.