Preheat oven to 350 degrees F. Place paper cupcake liners in cupcake pans.
In a large bowl use an electric mixer on low to mix together dry cake and pudding mixes. Mix in sour cream, cannabis oil, espresso or coffee, and eggs. Beat until everything is combined but do not over beat. The batter will be thick.
Fold in the chocolate chips.
Fill cupcake cups slightly more than 1/2 full.
Bake for about 15 minutes or until tops spring back when touched. Remove from oven and cool cupcakes completely, outside of pan, on a wire rack before frosting.
Frost and Decorate
Chop chocolate into small pieces and place in the top of a double boiler or in a stainless steel bowl suspended over simmering water. Stir until just melted and smooth.
Remove from heat and cool slightly before stirring in the sour cream. Chill for 10 minutes or so.
Use a small spatula to spread of layer of the ganache onto the top of each cupcake, going all the way to the edges.