I finally found the recipe!

Truffle Brownie Cups

1 2/3 c. semi-sweet chocolate chips, divided
2 T. butter (do not substitute margarine)
1/2 c. sugar
1 egg
2/3 c. flour
3/4 c. heavy whipping cream

Preheat oven to 325. Spray wells of mini muffin pan with nonstick cooking spray with flour (if you don't use the one with flour they will stick!) Place 2/3 c. of the chocolate chips and butter in a microwave safe bowl. Microwave on High 40 -60 seconds or until smooth, stirring after each 20 second interval. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons or small cookie scoop, fill wells to about 2/3 full. Using a mini tart shaper gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. Do not over bake.

Meanwhile, pour cream into small microwaveable bowl and microwave on high 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate chips. Whisk until smooth. Place batter bowl into freezer to cool for 15 - 20 minutes. Stirring after each 5 minute interval. You don't want it to freeze, just to set up. You can also put it in the refrigerator if you're not going to fill the brownie cups right away.

Remove pan from oven. Cool 2 minutes. Press tops of brownies with mini tart shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan.

When ready to add the ganache. Place in a ziploc bag, push out the air and seal. Trim a small corner of the bag to allow the ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.