Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Brew your coffee and set it aside to cool slightly.
Step 3: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 4: In another bowl, combine the melted butter and sugar, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee. Mix until just combined.
Step 6: Fill each cupcake liner about two-thirds full with batter.
Step 7: Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
Step 8: For the ganache, place chopped dark chocolate in a bowl. In a saucepan, bring heavy cream and corn syrup to a simmer. Pour over chocolate and let sit before stirring until smooth.
Step 9: For the sugar shards, combine 1 3/4 cups sugar, 3/4 cup corn syrup, and 1/2 cup pomegranate juice in a saucepan. Stir until sugar dissolves, then boil until it reaches 300°F. Stir in remaining sugar and juice, then pour onto a mat to cool.
Step 10: Frost the cooled cupcakes with ganache.
Step 11: Top with pomegranate sugar shards for decoration.
