Mini Chocolate Ganache Cupcakes - bittersweet chocolate

Method

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners.
• Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth.
• Let cool to room temperature.
• Whisk the flour, granulated sugar, salt and baking soda in a medium bowl.
• Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture.
• Add the flour mixture and whisk until smooth.
• Spoon a scant tablespoon of batter into each mini-muffin cup.
• Bake until a toothpick inserted into the centers comes out clean, about 15 minutes.
• Let cool a few minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Fill a large bowl halfway with ice water.
• Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer.
• Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature.
• Carefully place the bowl in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.
• Photograph by Ryan Dausch