Preheat oven to 350°F. Line cupcake pan with liners.

In a large mixing bowl, add eggs, oil, cocoa, water and vanilla extract. Combine well.

In a separate bowl, add flour, sugar, baking soda and salt. Combine well.

Add flour mixture to large mixing bowl of wet ingredients. Using a hand-held mixer, beat at medium speed until well combined.

Fill cupcake liners a little over 1/2 way. (If using a large ice cream scooper, fill each liner with one full scoop.)

Bake for 12-15 minutes or until a toothpick comes clean (a few crumbs is ok) when checking the middle of a cupcake.

Remove the cupcakes from oven and allow to cool on a cooling rack until close to room temperature (5-10 minutes.)

While cupcakes cool, prepare ganache filling by heating heavy cream on stove top at medium heat. Once the heavy cream starts to bubble, remove from heat and add chocolate chips.

Mix well until thoroughly combined.

Optional Step - Add corn syrup (for shine) and vanilla extract (for added flavor).

Using a butter knife, core out the middle of each cupcake. Fill cupcake cavity with ganache filling.

To frost cupcakes, beat butter on medium speed for 2-3 minutes until light and whipped. Add confectioner's sugar, vanilla and heavy cream/milk.

Using a Wilton 2d Tip and a clear piping bag, frost cupcakes.

Use left over ganache filling to drizzle the top of chocolate cupcakes.

Add chocolate sprinkles and serve.

Optional Step - Cupcake Toppers. Use 1/3 cup of chocolate candy melts with 1/4 teaspoon coconut oil or Crisco and microwave in a small bowl for 30 seconds. Stir together and reheat for additional 20 seconds if necessary, until completely melted. Using a piping bag or small sandwich bag, pour candy melt mixture into bag. Cut a small tip off the edge of the bag and make any design you wish on parchment paper. Once the designs cool, peel off and decorate the top of cupcake with it. Be careful as the decorations will be fragile. Make extra toppers due to their fragile nature.