Optional: shredded coconut, sweetened or unsweetened for garnish
Preheat oven to 350F, with rack on lower middle position. Line or grease a standard muffin pan. Set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.
In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.
Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not overmix. Bake 20-30 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached (be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks.) Cool cupcakes completely.
Meanwhile, make the Ganache: In a heavy saucepan, add chocolate morsels and heavy cream. Constantly stir on low heat until smooth and melted. Add orange extract and stir until combined. Remove from heat and let cool enough for ganache to thicken to a frost-able consistency. Frost as desired and sprinkle with shredded coconut.