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1
Preheat oven to 350 degrees. Spray 18 muffin cups with baking spray.
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2
To make the cake batter, combine flour, sugar, and salt. Set aside.
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3
In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.
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4
In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat.
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5
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.
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6
Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down.
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7
(Alternately, you can add 3 canned, pitted cherries to each muffin cup before adding the batter.)
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8
Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
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9
To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy.
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10
Dunk cupcakes in ganache. Allow to cool and set before serving.
