Mix in the cocoa powder, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Beat in the eggs.
Beat in the warm water, buttermilk, vegetable oil, and vanilla extract until just combined.
Spoon the batter over prepared cupcake liners with pretzel crusts.
Bake at 350 F for 20 minutes or until cupcake bounce back when lightly touched.
Chocolate Ganache Instructions
Place the chocolate into a medium bowl.
Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Stir in the vanilla.
To frost the cupcakes, dip them into the bowl of ganache.*
Chocolate Pretzel Topping Instructions
Preheat oven to 350 F.
Place pretzels on baking sheets.
Unwrap candy kisses and place one in the center of each pretzel.
Place in preheated oven 1 to 2 minutes, until kisses melt.
Remove from oven and place one candy-coated chocolate in the center of each pretzel.
Chill in refrigerator until set.
Notes
*The problem was that since the cupcakes hadn't risen above the top of the liner, it was impossible to dip and not cover the liner in chocolate. I was very concerned that these were going to be messy and look bad. As it turned out, after sticking them in the fridge, the chocolate covered liners looked really pretty - almost as if I had done it on purpose. It was quite a happy surprise!