Greetings friends! I hope your work week has been a good one – only one more day to go! I have another cupcake recipe to share with you today. I made these for our faculty/staff Christmas party and they were a hit!
First, line your muffin tins with your liners. I used a blue and white stripe liner (since the package of a York Peppermint Pattie has blue and white on it). Silver would be good for these too.
Place a mini York Peppermint Pattie in each liner.
For the chocolate cake: mix one box Devil’s Food cake mix, one large box of chocolate pudding, one cup sour cream, one cup vegetable oil, four eggs, and two teaspoons vanilla. While that’s mixing, stir one tablespoon of instant coffee granules with one-half cup warm water. Add that to the cake batter, mix until smooth, and scoop into the liners.
Bake the cupcakes at 350 degrees for 18 – 22 minutes. While the cupcakes cool, make the filling. Whip one cup of heavy whipping cream until it starts to form peaks. Add one to two tablespoons of powdered sugar, one teaspoon vanilla, and one teaspoon peppermint extract (adjust measurements to your taste). Whip again until it forms stiff peaks. Core and fill the cupcakes.
For the ganache, chop 9 ounces of bittersweet chocolate (I use the Ghirardelli brand) and put it in a medium sized bowl. Take one cup of heavy whipping cream and heat it on the stove over medium high heat. When it comes to a boil, pour it over the chocolate. Allow it to sit for a minute or two and then stir it until it is completely mixed through. Take each cupcake and dunk it in the ganache and let it set.
While the ganache sets, prepare the frosting. Beat three to four sticks of softened butter until light and fluffy. Add two teaspoons of vanilla and one cup of powdered sugar and beat again. Then add one to two teaspoons of peppermint extract, another cup of powdered sugar, and a tablespoon of heavy whipping cream and beat again. Keep repeating this process until the frosting has the right consistency and taste to your liking. Then pipe it onto the cupcakes.
With the leftover ganache*, drizzle it over the frosting and stick a piece of York Peppermint Pattie in each cupcake and you’re done!
*Make sure the ganache is not hot! I reheated mine in the microwave and it was WAY too hot. When it hit the cupcake, it started melting the frosting 😦 Not the prettiest looking cupcakes but they do taste great!
I’m excited for the weekend! Our students don’t have school tomorrow, but we teachers have Professional Development (ugh!). Although it will be a long day stuck in meetings, I’m looking forward to tomorrow evening. Hubby and I are going to a dessert and wine place with another couple. And on Saturday we’re heading to my parent’s house for the holiday weekend – should be fun!!! Have a great Friday tomorrow 🙂 Happy crafting,