Chocolate Cupcakes with Peppermint Ganache

Chocolate Peppermint Cupcakes

The cupcake and frosting recipes are from Sally's Baking Addiction.

 The ganache recipe is from Earthy.com. I just put them all together with some slight changes:)

 Ingredients

Cupcakes:

1/2 C. Cocoa Powder

3/4 C. All Purpose Flour

1/2 tsp Baking Soda

3/4 tsp Baking Powder

1/4 tsp Salt

2 Large Eggs

1/2 C. Sugar

1/2 C. Light Brown Sugar

1/3 C. Vegetable Oil

2 tsp Vanilla Extract

1/2 C. Buttermilk

Frosting:

1 C. Unsalted Butter, softened

4 C. Powdered Sugar

1/4 C. Heavy Cream

2 tsp. Vanilla Extract

Ganache:

1 lb Semi-Sweet Chocolate Discs

2 C. Heavy Cream

1/2 tsp. Peppermint Extract

Directions:

Preheat the oven to 350 degrees. Line muffin pan. Set aside.

Cupcakes:

In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.

Spoon the batter into the liners. Bake in batches for 18-19 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Frosting:

With a mixer, beat the butter on medium speed until creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

Ganache:

Place chocolate into a heat resistant bowl.

Heat cream until almost boiling in the microwave. Pour over chocolate and whisk until smooth. Add peppermint extract and whisk again. Let sit for a few minutes then drizzle over cupcakes.

Done! Enjoy!