There’s still time to get your green on for St. Patrick’s Day!
How about a decadent chocolate cupcake filled with a minty chocolate ganache and topped with cream cheese icing and a chocolate mint candy?
These cupcakes are bound to be a solid gold hit with any leprechauns~
I found this recipe on Your Cup of Cake, thank you Lizzie!
She used some of my favorite cake mix doctor tricks, adding sour cream and buttermilk, and I made an additional swap of butter for the oil. She used part buttermilk and part water but I eliminated the water and just used buttermilk
Start by melting the butter in a large bowl and whisk in the sour cream and vanilla. Add eggs one at a time, stirring well after each one
Now add 1/3 the cake mix and stir, then half of the buttermilk, and stir. Repeat and end with the last 1/3 of the cake mix. This method ensures you get a well mixed batter
These cakes really grow while baking so don’t fill the papers too full
While cakes are baking make the ganache filling by melting chocolate chips and cream
[My chips were perfect after 2 rounds of 30 seconds each on medium power]
Stir in powdered sugar and peppermint extract
As soon as cakes are done use a squeeze bottle with a large tip opening to insert ganache into warm cakes
Let cakes cool thoroughly before frosting
Beat cream cheese, butter, powdered sugar with a dash of heavy cream, peppermint extract and green food coloring
Frost away and top with a piece of chocolate mint
CHOCOLATE CUPCAKES WITH PEPPERMINT GANACHE FILLING
Ingredients
Cupcakes
- 1 box chocolate cake mix
- 1 cup sour cream
- 3 large eggs
- 1 stick 8 Tablespoons, butter
- 1 tsp vanilla extract
- 3/4 cup buttermilk
Peppermint Ganache
- 2/3 cup chocolate chips
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 2 tsp peppermint extract
Creme de Menthe Frosting
- 8 oz low fat cream cheese
- 6 T unsalted butter
- 4 cups powdered sugar
- 1 tsp peppermint extract
- green food coloring
- 6 Andes Chocolate Mint candy cut into 1/4s
Instructions
Cupcakes
- Melt butter in a large mixing bowl in microwave. Add sour cream and vanilla and mix with a whisk. Add eggs one at a time stirring well after each one.
- Add 1/3 of the cake mix and stir, then half of the buttermilk, and stir. Repeat and end with the last 1/3 of the cake mix.
- Full paper lined cupcake pan with batter, about 2/3 full. Bake at 350 for 14-16 minutes, or until just done. Remove from oven and fill immediately with ganache
- Melt chocolate with cream using your preferred method. Stir in powdered sugar and peppermint until smooth. Use a squeeze bottle to fill warm cakes
Frosting
- Let cakes cool thoroughly before frosting
- Beat ingredients together until well mixed and frost cupcakes. Garnish with a large piece of an Andes Chocolate Mint
You can see how I “painted” my table green here and many more wonderful St. Patrick’s Day tables over at Cuisine Kathleen’s 7th annual St. Patrick’s Day blog crawl here
Thanks so much for stopping by~
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I will be joining the fabulous parties and blogs on my side bar and