Candy Cane Cupcakes with Chocolate Ganache

I’ve got a thing for mini cupcakes lately. Maybe because you can pop a bunch of different flavors in your mouth for the same impact as one large cupcake? So, I thought it would be fun to do a Christmasy version. Here’s my Mini Candy Cane Cupcakes with Chocolate Ganache:

And even, better, here are a bunch of my blog friends favorite holiday recipes as well! It’s our Holiday Progressive Dinner WITH a big fat giveaway as well!

CRAZY LITTLE PROJECTS TV

Tomato & Ricotta Crostini from Katie’s Cucina | Roasted Leek and Onion Soup from Sweet C’s Designs

Eat up!!!! Which one looks the yummiest to you?

Let’s talk about how to make the cupcakes now.

Mini Candy Cane Cupcakes with Chocolate Ganache:

• 1 Devils Food Cake Mix

• 1 large package of instant chocolate pudding

• 1 C sour cream

• 1 C vegetable oil

• 4 eggs

• 1/2 C water

• 1 tsp vanilla

Preheat oven to 350 degrees. Mix all of the above ingredients. Line mini cupcake tin with mini cupcake liners and then fill cupcake liners about half full. Cook for about 7-9 minutes.
Allow to cool completely

For the Candy Cane Frosting:

• 3 sticks of softened butter

• 6 Cups of powdered sugar

• 8 Tbsp milk

• 2 tsp peppermint extract

• 8 crushed candy canes

Mix all of the above ingredients and then pipe onto cupcakes. (Put all of the frosting into a ziploc bag, snip off one corner and squeeze gently onto cupcakes.)

For the Chocolate Ganache:

• 3/4 cup heavy cream

• 1/2 stick of butter

• 3/4 cup semi-sweet chocolate chips

Melt the cream and the butter in a pot on the stove. Warm until almost boiling but not quite and then remove from heat. Stir in chocolate chips until melted.

Allow to cool for AT LEAST 30 minutes to an hour. Then drizzle over the top of the cupcakes. I also sprinkles some candy cane bits on top of this.

Now…how about a giveaway to top off all this fun?! Who wants to win this:

One lucky reader will win:

$135 in CASH straight to your Paypal account (with love from your blogger hosts!)