Preheat the oven. Line a mini cupcake pan with liners and set aside.

For the cupcakes:

Place the chopped chocolate in a large heatproof bowl. In a small saucepan. melt the butter until it's very hot. Pour the butter over the chocolate and whisk until smooth. In a medium bowl whisk together the flour, sugar, cornstarch, and salt. Gradually add the flour mixture to the melted chocolate and whisk until all is incorporated. Add one egg and whisk, then add the other, whisk again, until it's mixed together. Don't overmix the batter; just mix it until it's all incorporated.


Spoon the batter into the muffin cups till they are 3/4 full. Bake about 15 minutes, until the tops start to crack. Let them cool on a wire rack for about 10 minutes, and then remove from tins and let cool on racks.


When the cupcakes are cool, make the icing. You can't frost them until they are cool, and you don't want the ganache sitting too long, since it hardens has it sits. So wait until they have cooled to make it. Or make the cupcakes the night (or day before) and store them in the refrigerator in an airtight container.


For the Ganache Icing:

Place the chopped chocolate or chocolate chips in a heat proof bowl. Heat the cream in a small saucepan until it just starts to boil. Don't bring it to a full boil. Pour it over the chopped chocolate. Let it sit for 2 minutes or so to melt the chocolate. Stir it together until the cream is completely incorporated into the chocolate and the chocolate is completely melted and smooth. Top the cooled cupcakes with the ganache by spreading it on, or dipping them into it. If desired, add some chopped candy canes and sprinkles while the frosting is still wet. Let them sit for about an hour to set up.