Preheat the oven to 350 degrees F. Line a muffin tin with liners.
In a bowl, whisk together the cocoa and hot coffee until smooth. In a large bowl, whisk together the flour, baking soda, powder and salt.
In the bowl of your electric mixer, beat the melted butter and sugar until combined and the butter is cooled, about 2 to 3 minutes. Beat in each egg one at a time. Beat in the vanilla extra and scrape down the bowl if needed. Beat in the cocoa/coffee mixture until combined. Add the flour in 2 batches, alternating with the room temp sour cream and finishing with the flour. Beat until just combined.
Use an ice cream scoop or 1/4 cup measure to fill each liner 3/4 of the way full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting with the ganache. Once frosted, stick the pomegranate shards into the center. Drizzle with the pom syrup and serve!