FiftyTwo Treats

treat #12

Posted on: December 23, 2011

So after the mandatory Oatmeal Butterscotch Cookies, came the piece de resistance. (Or at least I thought, I was very proud of these)

Chocolate cupcakes filled with Peppermint Ganache. Yum.

After baking and cooking all day (yes, I cooked for the party too) I got lazy and used boxed chocolate cake mix. *GASP* I know! I know! How dare I?! But! I did make the ganache and frosting all on my own…so that counts, right??

Chocolate Cupcakes with Peppermint Ganache


There they are, in all their glory

Prepare Devil’s Food boxed cake mix for the cupcakes. While the cupcakes are cooling prepare the ganache:

  • 1 12 oz bag of bittersweet chocolate chips
  •  1 cup heavy cream
  •  1 – 1 1/2 tsp of peppermint extract (You can find mint extract at the supermarket and I’m sure that will work fine, I found peppermint extract at HomeGoods though)

Put the chocolate chips in a microwave safe bowl with the heavy cream. Melt the chocolate for 30 seconds at a time and stir after every interval. (Depending on your microwave, it should take about 1 minute) Once the chocolate is melted and the heavy cream is mixed in well add the peppermint extract. Try 1/2 tsp first, and add until desired taste. Mix in. Wait 5-10 minutes for the ganache to thicken and fill the cupcakes (Make sure they are cool!!) You can add the ganache one of two ways…if you have a pastry bag with the very long tip used to fill eclairs and etc, use that, but be careful to not go all the way to the bottom of the cupcake. OR you can cut a little well into the cupcake and fill that. You’re just going to top it with frosting so no one will see your little well anyway.

You can also skip filling the cupcakes with the ganache and just dip the tops in it and forgo frosting. I don’t know if you can tell in the picture but I had to do that for two of the cupcakes because I ran out of frosting.

Now onto the chocolate frosting!

  • 2 sticks of softened butter
  • 2 cups confectioner sugar (You can add more confectioner sugar to taste, I don’t like things overly sweet)
  • 1 cup cocoa powder
  • 1 tsp almond or vanilla extract…whichever you prefer
  • 4-5 tbsps heavy cream – add it a little at a time until you reach desired consistency

For this I’m sure your supposed to cream the butter and then add the dry ingredients but I’m lazy so I throw the butter, sugar, and cocoa powder in and mix together. Then I add the extract and heavy cream until I reach the desired consistency. If you accidentally put too much cream in (hey! things happen!) add more confectioner sugar to thicken it up.

Frost the cupcakes and add some crushed candy canes for garnish and VOILA! Behold the cupcakes.


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