Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners and spray with baking spray.

Add flour, sugar, coca, baking soda and salt to bowl and blend

Add eggs, buttermilk, butter and vanilla to a standing mixer, and blend, add flour mixture slowly.

Add coffee and blend, batter will be very runny.

Using a measuring cup add batter to muffin tins till ? full.

Bake for 22-25 minutes, or until cake tester comes out clean.

Remove and let tin cool on rack for at least one hour or until completely cool.

Remove cupcakes from tin before frosting.

In an electric mixer beat butter until smooth.

Add cream cheese and blend until fully combined and smooth, about 30 seconds.

Add vanilla extract and powdered sugar 1 cup at a time and blend on low speed until combined.

Increase to medium speed and beat until it begins to get fluffy.

Slowly add the Cold Stone Creamery™International Delights Creamer or Heavy Cream

Beat until fluffy, about 1 minute.

Place the chocolate in a small heatproof bowl.

In a small-sized saucepan, bring the Cold Stone Creamery™International Delight Creamer or heavy cream and corn syrup just to a simmer over medium-high heat.

Pour mixture over the chocolate.

Let stand without stirring.

After 2 minutes, stir slowly until sauce is combined and has a glossy finish.

When cupcakes are cool pipe frosting onto cupcake. (I used pipping tip Ateco #809)

Place frosted cupcakes in refrigerator for a minimum of 10 minutes, to cool frosting.

Remove cupcakes and using a spoon drizzle chocolate ganache over frosting. (you can use your finger to gently smooth ganache over top.

Sprinkle tri-colored sprinkles over top of cupcakes.

Top with Maraschino cherries.