What’s the Project? These mini chocolate peppermint cupcakes are a perfect treat for the holiday season. A chocolate cupcake topped with candy cane frosting and drizzled 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 Chocolate Peppermint Cupcakes with Chocolate Ganache:
Eat up!!!! Which one looks the yummiest to you? Let’s talk about how to make these chocolate peppermint cupcakes now.
Mini Chocolate Peppermint Cupcakes with Chocolate Ganache:
Mini Chocolate Peppermint Cupcakes for Christmas
- 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 while you make the frosting.
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 sprinkle some candy cane bits on top of this.
And eat up!
I hope you love these chocolate peppermint cupcakes!
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