Chocolate Peppermint Ganache Cupcakes

3 eggs

½ C water

¼ C milk

½ C oil

1 tsp vanilla extract

1 box devil’s food cake mix

1 C sour cream
Peppermint Ganache:

1/2 C butter

5 Tbsp unsweetened cocoa

6 Tbsp buttermilk (or 5 ½ T milk, ½ T lemon juice)

3 C powdered sugar

½ tsp peppermint extract
Peppermint Buttercream:

8 oz cream cheese

½ C butter, softened

2 C powdered sugar

½- 1 tsp peppermint extract
Preheat oven to 350 degrees.

Mix the eggs, water, milk, oil and vanilla together. Add in cake cake mix and sour cream until well blended.

Fill cupcake liner ¾ full and bake for 15-20 minutes or until a toothpick comes out clean.

While cupcakes are baking, make the peppermint ganache.

In a bowl, sift 3 cups powdered sugar. In a small pan, melt butter and add cocoa and buttermilk and bring to a boil. Pour mixture over powdered sugar and, add peppermint extract and stir until smooth.

Dip the tops of the warm cupcakes into the warm ganache and let cool before frosting. You can also poke a hole in the middle of the cupcake with a wooden spoon and fill the whole with ganache. So good!! Extra ganache will keep fine in the refrigerator.

Frosting: Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar. Add extra sugar if needed for right consistency. Add peppermint extract and beat again.

Pipe frosting onto cupcake and then top with candy cane kisses, crushed candy cane or even mint M & M’s.