Cakes:
3 eggs
½ cup water¼ cup milk
½ cup oil
1 teaspoon vanilla extract
1 box devil’s food cake mix
1 cup sour cream
Peppermint Ganache:
½ cup butter
5 tablespoons unsweetened cocoa
6 tablespoons buttermilk (or 5 ½ T milk, ½ T lemon juice)
3 cups powdered sugar
½ teaspoon peppermint extract
Peppermint Buttercream:
8 oz cream cheese
½ cup butter, softened
2 cups powdered sugar
½ teaspoon peppermint extract
Directions:
1. Preheat oven to 350 degrees.
2. Whisk eggs, water, milk, oil and vanilla extract together. Stir in devil’s food cake mix and sour cream until well blended.
3. Fill cupcake liner ¾ full and bake for 15-20 minutes or until a toothpick comes out clean.
4. While cupcakes are in the oven, make peppermint ganache.
5. In a bowl, sift 3 cups powdered sugar.
6. In a small saucepan, melt butter and add cocoa and buttermilk and bring to a boil. Then pour over powdered sugar, add peppermint extract and stir until smooth.
7. Dip the tops of the warm cupcakes into the warm ganache and let cool before frosting. If you have extra ganache, save it in the fridge and use it another day. Just warm it up in the microwave and it will be perfect!
8. Buttercream: Beat cream cheese and butter until light a fluffy, it will take several minutes. Slowly add powdered sugar. (I say 2 cups, but this is just an estimation, taste test along the way.) Add peppermint extract and beat again.
9. Pipe onto cooled cupcakes and top with peppermint candy. (I did white chocolate peppermint kisses but mint M&M’s, candy canes, or any holiday peppermint treat works perfectly.)
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I made these for two parties this week and they were a HUGE hit! I think they are even better the second day. I took your advice Lizzy and poked a hole in the middle of the cupcake and poured the ganache in – so good and made them extra fudgier. Thanks! As my friend Alison said, "They are SO worth the calories!"
How many cupcakes does this recipe make?
The recipe makes about 24 cupcakes depending on how big you want them.
They look delicious! Especially the decorations, I've been searching for a good cupcake recipe as my class in school is having a bake-off competition, seeing who can sell the most of their cupcakes. p.s. What tip did you use for the icing/frosting?
I used a large star tip. The Buttercream was pretty loose, so it created this effect when I twisted the tip clockwise and counter clockwise while I piped straight up. I hope that made some sense…
This looks delicious! I would love if you shared this in my holiday dessert recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Cookies Decorating Kit! http://www.recipelionblog.com/december-blog-hop-holiday-dessert-recipes-giveaway
Sarah @ RecipeLion
A co-worker stumbled upon your blog and passed it on to me. I owe her a dozen cupcakes as a thank you!! Your recipes are so unique and easy to follow. I made these holiday peppermint cupcakes for a New Year's party tonight and they are the best cupcakes I've ever had. Thanks for sharing your recipes! I'm looking forward to trying more of them
How much in advance can these be made? They look amazing!
Just made these they are delicious !!! What’s the best way to store them?
Do these holiday peppermint cupcakes need to be refrigerated?
Thank you!
Beverly
This cupcake is lovely, I love the way you piped the vanilla icing! I don’t suppose you would let me know what tip you used to pipe the icing? It is amazing! thanks for posting this!!!
Sharon