Preheat the oven to 350º and spray the mini bundt pans generously with baking spray (cooking spray with flour in it). Set aside.

Combine the hot coffee and the cocoa powder in a small bowl and mix until smooth. Allow the coffee and cocoa mixture to cool to room temperature while you prep the rest of the ingredients.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, combine the buttermilk, yogurt, and vanilla. Set that aside as well.

In the bowl of a stand mixer, fitted with the paddle attachment, add the butter, oil, and brown sugar. Stir the ingredients on low speed until just combined, then turn up the speed to medium high and beat for 5 minutes until light and fluffy.

Once fluffy, turn the mixer down to medium speed and add the eggs one at a time. Mix in each egg fully before adding the next.

Turn the mixer down to low speed and pour in the cooled coffee and chocolate mixture. Mix until combined, stopping once to scrape the bottom and sides of the bowl with a rubber spatula.

With the mixer on low, alternate adding the dry and wet ingredients to the mixing bowl, starting and ending with the flour mixture. Add the flour in three additions and the buttermilk in two.

Mix the batter on low speed until no flour streaks remain, stopping once to scrape the bottom and sides of the bowl.

Divide the chocolate cake batter between 12 mini bundt pan cavities. You can do this neatly by putting your batter in a piping bag first! Bake the mini bundt cakes in a 350º oven for 18-20 minutes, until a toothpick inserted comes out clean.

Once baked, remove the cakes from the oven and allow them to cool for 10 minutes in the pan before turning out onto a cooling rack.

While the cakes are cooling, pour the chocolate chips and cream into a heatproof bowl and set over a pan of barely simmering water. Heat and stir the chocolate mixture until completely melted and smooth. Allow the chocolate to cool slightly before transferring to a piping bag.

Drizzle the tops of the cooled cakes with the melted ganache and decorate with any desired toppings. Enjoy!