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Chocolate Peppermint Ganache Cupcakes
Chocolate Peppermint Cupcakes are filled and dipped in chocolate ganache, topped with peppermint cream cheese frosting and have a sprinkle of candy cane on top. They are perfect for the holidays or just about any time!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
cupcakes
Calories
350
kcal
Author
Leigh Anne Wilkes
Ingredients
3
eggs
½
cup
water
¼
cup
milk
½
cup
oil
1
tsp
vanilla extract
1
box devil’s food cake mix
1
cup
sour cream
Peppermint Ganache:
1/2
cup
butter
5
Tbsp
unsweetened cocoa
6
Tbsp
buttermilk
or 5 ½ T milk, ½ T lemon juice
3
cups
powdered sugar
1
tsp
peppermint extract
Peppermint Buttercream:
8
oz
cream cheese
½
cup
butter
softened
2
cup
powdered sugar
½- 1
tsp
peppermint extract
Instructions
Preheat oven to 350 degrees
Mix the eggs, water, milk, oil and vanilla together
Add in cake cake mix and sour cream until well blended
Fill cupcake liner ¾ full and bake for 15-20 minutes or until a toothpick comes out clean
While cupcakes are baking, make the peppermint ganache
In a bowl, sift 3 cups powdered sugar
In a small pan, melt butter and add cocoa and buttermilk and bring to a boil
Pour mixture over powdered sugar and, add peppermint extract and stir until smooth
Dip the tops of the warm cupcakes into the warm ganache and let cool before frosting
You can also poke a hole in the middle of the cupcake with a wooden spoon and fill the whole with ganache
Frosting:
Beat cream cheese and butter until light and fluffy
Gradually add powdered sugar
Add extra sugar if needed for right consistency
Add peppermint extract and beat again
Pipe frosting onto cupcake and then top with candy cane kisses, crushed candy cane or even mint M & M's
Nutrition
Calories:
350
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
57
mg
|
Sodium:
268
mg
|
Potassium:
118
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
463
IU
|
Vitamin C:
1
mg
|
Calcium:
61
mg
|
Iron:
1
mg