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1. Preheat oven to 350 degrees and line pans with 20 cupcake liners.
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2. In a large bowl, combine cake mix, oil, milk, sour cream and peppermint extract. Stir until smooth.
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3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean!
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4. Let cool.
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5. Peppermint Frosting: Beat butter and cream cheese until smooth. Add peppermint extract and vanilla extract. Add 2 cups powdered sugar and beat again. Scrape down the sides of the bowl as needed. Continue to add more powdered sugar until you reach your desired consistency.
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6. Ganache: Add chocolate chips and whipping cream to a small microwave proof bowl (I like to use Pyrex measuring cups). Microwave for 30 seconds and then stir. Continue to microwave in 10 seconds increments and stir until smooth!
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7. Frosting cooled cupcakes, drizzle with ganache and top with peppermint patties!