Preheat oven to 350 F and grease a 12-cup muffin tin. Whisk together flour, sugar, cocoa powder, baking powder, sea salt, and orange zest in a large bowl.

Put chocolate chips in a separate bowl. After you brew the strong cup of coffee, immediately pour the measured amount of strong coffee over the chocolate chips, while the coffee is still hot. Allow the chocolate to melt. If it does not melt, you may microwave the chocolate chip and coffee mixture for 15-30 seconds until melted.

Add the olive oil, applesauce, almond milk and vanilla to the chocolate-coffee mixture and whisk thoroughly. Then add the wet ingredients into the large bowl of dry ingredients, and mix everything together until thoroughly combined.
Scoop or pour into 12 muffin tins and bake for 23-25 minutes, until brownies start to separate and peel away from the edges of the tins. If you choose to leave them for less than 25 mins, they will be more gooey and soft.

Let cool for 5-10 minutes. While waiting for brownies to cool, begin preparing ganache. Add chocolate chips and coconut oil to a microwave safe bowl and heat at 30 second intervals until melted through.

Mix orange zest and coconut cream into the melted chocolate and combine until smooth. The longer you let the ganache stand, the thicker it will become. Let stand for 10-15 minutes for a thick, spreadable ganache.

Spread ganache on top of brownies, sprinkle with leftover orange zest and some sea salt, and serve!