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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bow land set aside.
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3. In a large bowl, combine all other cake ingredients until smooth.
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4. Stir in cake mix.
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5. FIll cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Buttercream: Using a food processor to a knife, chop chocolate chips into smaller chunks/flakes and set aside. In a stand mixer, beat butter for 2 minutes. Add peppermint extract and slowly add powdered sugar until you reach your desired consistency and add food dye. Add a little milk if needed if it become stop thick. Use a spatula to stir in your chocolate "flakes" that you made.
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7. Ganache: Place chocolate chips and cream in a microwave proof bowl and heat for about 25 seconds. Remove and stir until smooth, if needed heat for additional time. Stir in peppermint extract.
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8. Pipe buttercream onto cooled cupcakes (use a round tip because of the chocolate pieces) and drizzle with chocolate ganache.