Scrummy Chocolate Cupcakes with Ganache

I've made these a few times now and they really are delicious if you like chocolate. I'm not a huge fan, but Lloyd likes it.
I have to say, though, I think these are pretty nice.

This recipe  makes 24. I half it and make 12. Also recipe states 3/4 fill cases. I only half fill them as they really expand.

Ingredients
65 g unsweetened cocoa powder
190 g flour
 300 g sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
180 ml warm water
 180 ml buttermilk  (If you don't have buttermilk, get the amount you need in ordinary milk and add lemon juice. Leave for about 10 minutes)
3 Tbls sunflower oil (I used olive oil)
1 tsp vanilla

Instructions
Preheat oven to 175C. Line 2 cupcake tins with liners and set aside. 

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to ensure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Makes about 2 dozen. 

Simple Chocolate Ganache
170 g Good quality chocolate, shaved or chopped into small pieces
160 ml cream
1 tsp corn syrup ( I used golden syrup)

Place the chocolate in a medium bowl and set aside.

Heat the cream and corn syrup on the stove until simmering, then pour over the chocolate. Let stand 5 minutes and stir gently to combine. 

Assembly

Spoon warm ganache over cooled cupcakes and top with a sprinkling of chopped pistachios and royal icing roses, if desired. And yes, I made the roses!