The Story:
Peppermint and chocolate is a perfect match. When I meet someone that doesn’t like peppermint, the first thing that goes through my head is “You are not human and you have missed out on life.” Dramatic? Yes. But seriously, those people’s taste buds are missing out on a flavor celebration.
Chocolate Peppermint Cupcakes
Servings 24 Cupcakes
Ingredients
Chocolate Buttermilk Cake:
- Devil’s Food Cake mix
- 3 eggs
- ½ cup oil
- ¾ cup buttermilk
- 1 cup sour cream
- 1 ½ teaspoons vanilla
Chocolate Peppermint Ganache:
- 2/3 cup chocolate chips
- 2 tablespoons heavy cream
- ½ teaspoon peppermint extract
Peppermint Buttercream:
- 8 oz cream cheese softened
- ½ cup butter softened
- 3-4 cups powdered sugar
- 1 ½ teaspoons peppermint extract
- green food coloring
- Peppermint candies to decorate
- I used chocolate mint melts from Trader Joe’s, but they are seasonal
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. In a large bowl, gently combine eggs, oil, buttermilk, sour cream and vanilla extract.
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3. Add cake mix, for easing mixing I recommend sifting your cake mix in.
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4. Stir until combined and fill cupcake liners 3.4 full and bake for 16-23 minutes, or until an inserted knife comes out clean.
Ganache
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5. Melt chocolate chips and cream together in the microwave or using a double boiler. Stir constantly until smooth. Add peppermint extract and stir again.
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6. Dip cooled cupcakes into ganache, if they are still hot, the ganache will
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run off.
Buttercream
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7. Beat cream cheese and butter for 4 minutes. Slowly add powdered sugar until you reach your desired consistency. Add peppermint extract and green food coloring.
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8. Wait until the ganache is set and pipe buttercream onto cupcakes. Decorate with sprinkles and peppermint candies.
Yum, these look so good. Definately a must try. 🙂
These are nearly too cute to eat!
Those are gorgeous and sound SOOOO GOOD!! Andes mints are some of my favorite – chocolate and peppermint are a match made in heaven. 🙂
lovely ♥
Wow! Looks like a (yummy!) work of art!
I don't think you're being dramatic at all – I totally agree! YUM!!
I just blew my diet reading the recipe!!! 🙂 But mint/chocolate is my favorite so I will have to give these a try!
I just blew my diet reading the recipe!!! 🙂 But mint/chocolate is my favorite so I will have to give these a try!
yumm those look so so good! you are amazingly talented! what kind of cupcake pan did you use for these? i like how the sides are straight instead of flared!
It's not the pan that makes the difference so much as it is the liners. These are greaseproof liners, so they are more stiff and hold their shape better. Good luck!
These cupcakes are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. And I'll be sharing on Pinterest. Please let me know if you have any objections and KEEP IT COMING!
I made these on Valentine’s Day and they came out amazing! They were moist and chocolatey and enough to send anyone into a blissful sugar coma. Great recipe!
Just found this recipe via Pinterest – I’m going to be making these cupcakes for a mint-and-chocolate-obsessed friend’s upcoming birthday. Thank you for sharing the recipe – these look AMAZING, and I feel like the ganache is going to make them extra-special.
Lizzy,
I would like to make some chocolate ganache cupcakes for an event, but, how do I make a really, shiny & glossy ganache, would adding more butter works, or, what is the trick?
Thanks in advance!
Make it over the stove using a double boiler and stir the whole time the chocolate melts. The stirring cane help make it glossy
Just made these for my friend’s birthday (the updated version from your cookbook) and they look beautiful! They are delicious, and i will definitely remake them:)