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Cream sugar and butter in a hand mixer on the medium spee until fluffy, about 5 minutes.Add eggs 1 at a time,beating well after each additiion.Blend in 1/2 flour mixture,then add buttermilk and vanilla;mix until combined. Add remaining flour and mix until blended.Transfer 2 cups batter to a small bowl.
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Fold cocoa and espresso mixture into 2 cups batter until incorporated. Scoop a heaping tablespoon chocolate batter into the bottom of each liner;smooth to cover bottom. Top with vanilla cake batter, filling liners to top, then bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 minutes.Cool cupcakes in the pan for 20 minutes, transfer to a rack,then, when cool,assemble with pastry cream and glaze.Store in the refigerator.
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