Ingredients:
3/4 cup boiling plum wine

3/4 cup cocoa powder

6 ounces butter

2 cups baker's sugar
3 table spoons ground ginger

1 teaspoon salt

1 teaspoon vanilla extract

3 eggs (room temp.)

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup yogurt

Directions:

Preheat the oven to 350 degrees F.Whisk together boiling wine and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda, ground ginger and baking powder and add this mixture, alternately with the yogurt. Add cocoa and wine mixture and mix until thoroughly combined. Scoop into mini cupcake wrappers and bake for 10 minutes. Cool before icing.

Ganache Ingredients:
8 oz. Dark Chocolate
2 tablespoons butter
1-2 tablespoon milk
3 tablespoons Ground Ginger
Pickled ginger (or candied ginger)

Directions:
Melt the Chocolate and butter in a double boiler. Add 1-2 tablespoons of milk depending on the consistency of the ganache. Stir in Ground Ginger. Spoon over the cupcakes. Top each one with a piece of pickled or candied ginger.
I know that the pickled ginger sounds really weird, but surprisingly, it actually works really well with the cupcake. :)