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Equipment: 6 cup jumbo muffin tin.
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Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
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Whisk the flour, baking powder, and salt together in a medium bowl.
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In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
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While beating, gradually pour in the butter and then the vanilla.
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While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
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Take care not to over mix the batter.
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Divide the batter evenly in the prepared tin.
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Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes.
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Cool cupcakes on a rack in the tin for 10 minutes, then remove.
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Cool on the rack completely.
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To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface.
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Peel cupcake liners off and place cakes upside down on a rack.
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To make the glaze: Put the chocolate in a medium heatproof bowl.
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In a small saucepan, bring cream, water and corn syrup to a simmer.
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Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate.
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Set mixture aside soft, about 5 minutes.
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Whisk until smooth, taking care not to incorporate too many air bubbles.
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To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake.
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If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
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Decorate mini cakes with fresh berries or candies.
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If using candies to decorate, press into still slightly wet glaze before it sets.
