In a saucepan, bring cream and corn syrup to a boil.
In a bowl, pour hot cream mixture over chocolate. Let melt for 2 minutes. Whisk until ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is spreadable, stirring four or five times.
For the ganache center of the cupcake, using a #10 piping tip or other piping tip of your choice, sink your piping tip into the top of the cooled cupcake to about the center, and squeeze out a dollop of icing. Stop squeezing and remove.