Preheat Oven:
Preheat your oven to 450°F. Generously spray two standard muffin pans.

Prepare Choux Pastry:

• In a medium saucepan, combine water, butter, and salt. Bring to a boil.

• Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball.

• Transfer the dough to a mixing bowl and let it cool slightly.

• Beat in eggs one at a time until the dough is smooth and shiny.​

Bake Choux Shells:

• Divide the choux dough evenly among 12 muffin cups.

• Place the second muffin pan on top to create domed covers.

• Bake for 25 minutes, then remove the top pan, reduce oven temperature to 350°F, and bake for an additional 5–8 minutes until golden brown.

• Let cool in the pan for at least 8–10 minutes.​

Prepare Ganache:

• Heat heavy cream until steaming, then pour over chopped chocolate.

• Let sit for 3–5 minutes, then stir until smooth.

• Set aside to cool to room temperature.​

Prepare Cake Batter:

• In a small bowl, mix brown sugar and cinnamon.

• In another bowl, whisk together cake flour, baking powder, baking soda, and salt.

• In a large bowl, beat softened butter and granulated sugar until smooth.

• Add egg and mix until combined.

• In a measuring cup, combine buttermilk and vanilla.

• Alternately add flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour mixture.

• Fold in the brown sugar and cinnamon mixture.​

Fill and Bake Cupcakes:

• Once choux shells are cool, cut off the tops and hollow out the centers.

• Fill each shell halfway with cake batter.

• Bake at 350°F for 25–28 minutes until the cake springs back when lightly touched.

• Let cool in the pan for 5–10 minutes.​

Coat Cupcakes:

• In a small bowl, mix granulated sugar and cinnamon.

• Brush the outside of each cupcake with melted butter, then roll in the cinnamon sugar mixture.​

Add Ganache:

• Once cupcakes are completely cool, pour ganache into the center of each cupcake until it reaches the top.

• Let sit at room temperature until the ganache is set.