Directions

• Step 1
  Preheat oven to 375°F. Line a mini-muffin pan with paper liners.
• Step 2
  In a microwave-safe bowl, heat ¾ cup chocolate chips and ½ cup butter in a microwave oven on 50% power, stirring every 15 seconds until just melted, about 1½ minutes.
• Step 3
  In a medium bowl, whisk together sugar and cocoa powder. Whisk in the eggs until combined. Pour in the melted chocolate and butter; whisk just until mixed. Pour batter about 1–1½ tablespoons at a time into each mini-muffin cup.
• Step 4
  Bake about 7–8 minutes until cupcakes are just set, centers may jiggle. Cool completely on a wire rack.
• Step 5
  In a small microwave-safe bowl, mix together remaining chocolate chips, heavy cream, and remaining butter. Heat on 50% power and stir every 15 seconds, until chocolate is just melted. Stir until smooth and creamy. Add a dollop of ganache to the top of each cupcake.