Mini Chocolate Ganache Cupcakes

What you need:

For the cupcakes:

• 2 oz. bittersweet chocolate, chopped
• 1/4 cup cocoa powder
• 1/4 cup brown sugar
• 1/4 cup hot brewed coffee
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 large egg plus 1 egg yolk
• 1/4 cup vegetable oil
• 1/4 cup buttermilk
• 1 tsp. vanilla extract

For the frosting:

• 1 cup heavy cream
• 2 Tbsp. light corn syrup
• 2 Tbsp. unsalted butter
• Pinch of salt
• 8 oz. semisweet chocolate, chopped

Directions:

1. Combine 2 oz. chocolate, cocoa powder, and brown sugar in a large bowl.
2. Pour hot coffee over the top, whisk until smooth, and let cool to room temperature.
3. In a medium bowl, whisk flour, granulated sugar, salt, and baking soda.
4. Whisk egg, egg yolk, vegetable oil, buttermilk, and vanilla into the cooled chocolate mixture.
5. Add flour mixture to chocolate mixture and whisk until smooth.
6. Prep a mini muffin pan with 24 mini paper liners. Spoon a scant tablespoon into the mini muffin pan cups.
7. Bake in a preheated-325 degree oven for 15 minutes or until a toothpick when inserted into the center comes out clean.
8. Let cool for a few minutes in the pan and then remove to cool completely on a wire rack.
9. While cupcakes cool, make the frosting by mix together heavy cream, corn syrup, butter, and salt in a medium saucepan. Bring to a simmer.
10. Remove from heat and add chocolate - whisk until smooth and let cool to room temperature.
11. Prepare a large bowl of ice water and place the saucepan into the bowl. Stir every few minutes until the frosting thickens to spreading consistency, about 15 minutes.
12. Pipe the frosting onto the cupcakes and serve.

Recipe from Food Network Magazine, January/February 2015