Go Back

CHOCOLATE CUPCAKES WITH PEPPERMINT GANACHE FILLING

Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24

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
Keyword chocolate cupcakes, cupcakes, peppermint ganache, St. Patrick's Day