Snickerdoodle with Chocolate Kahlua Ganache

Preheat oven to 375 F. Line a 12-count cupcake tin with paper liners.

For the ganache: Chop semisweet chocolate and put it in a heatproof bowl and set it aside. Bring half-and-half, butter and a pinch of salt to a simmer in a saucepan over medium heat. Once it simmers, pour it over the chocolate and let it sit until chocolate is completely melted, about 10 minutes (don’t stir). Once the chocolate is melted, stir with a rubber spatula or whisk until smooth. Whisk in vanilla and kahlua. Set aside.

For the crumble: Mix sugar, flour and cinnamon in a medium mixing bowl; mash in softened butter until you have a crumble texture. Set aside.

For the batter: Mix 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda in large bowl. Set aside.

In a medium sized bowl whisk 3 eggs, 1/2 cup sugar, 1 stick melted butter, 1 cup Greek yogurt and 1 teaspoon vanilla. Fold this into the flour mixture. Fold in a half cup of the cinnamon crumble mixture.

Fill the muffin tins halfway full with the batter. Place a dollop of the chocolate ganache in each tin on top of the batter and top with the remaining batter, you want to leave about 1/3 of the ganache for topping. Sprinkle the rest of the cinnamon crumble on top. Bake 20 to 25 minutes.

Remove from oven and set pan on a cooling rack. Allow to cool then drizzle with the remaining ganache.