Gently pour the ganache on top of each cupcake.
Cool the cupcakes completely.
Chocolate domes: in a large bowl melt 225 grams of dark chocolate to a temperature of 45c degrees.
Once melted, add in 75 grams of chopped dark chocolate and stir well until completely melte
Continue stirring until the mixture reaches a temperature of 32c degrees.
Pour the melted chocolate into hemispheres silicone mold, empty the leftover chocolate and chill for 10 minutes in the freezer.
Extract the chocolate hemispheres gently and place on a baking paper-lined pan.
Gently brush each hemisphere with leftover melted chocolate and dip in a small bowl with sprinkles.
Transfer the chocolate domes into the freezer to set completely.
Assemble the cupcakes: fill the chocolate domes with candy and jellybean.
Place a chocolate dome over each cupcake upside down.
Keep the cupcakes in the fridge and serve.