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Chocolate Peppermint 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
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. In a large bowl, gently combine eggs, oil, buttermilk, sour cream and vanilla extract.
  • 3. Add cake mix, for easing mixing I recommend sifting your cake mix in.
  • 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

  • 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.
  • 6. Dip cooled cupcakes into ganache, if they are still hot, the ganache will
  • run off.

Buttercream

  • 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.
  • 8. Wait until the ganache is set and pipe buttercream onto cupcakes. Decorate with sprinkles and peppermint candies.