Last time I made these cupcakes was for a large house party. The night after these were devoured by the visiting horde, a friend said he’d gained 5 pounds of cupcake weight. I actually might believe him.
The point is: people love these cupcakes…and they’re not too shy about eating more than one. I attribute their addictive qualities to the fact that there are several textures – the spongey cake, the rich ganache, the light whipped cream, and the crunchy crushed peppermint on top. Also, who doesn’t like chocolate and mint? (Other than my weird little sister.)
I made these for V day because my roommate mentioned how awesome they were in a manner that suggested they might be appreciated, and her long distance bf is visiting this weekend–so it won’t just be she and I who eat all the cupcakes. Sounds like love to me.
Chocolate Ganache Peppermint Cupcakes
For the cake:
Box of cake mix (and the eggs and oil to make them)*
-Bake a bunch of cupcakes and let them cool [If you have not switched to silicone baking cups, get on that. They’ll make your life easier. And you never have to buy those paper muffin liners at the store any more.]
For the ganache
1/2 cup chocolate–either already in chip form, or broken into small, meltable pieces
1/4 cup heavy (whipping) cream
-Melt the chocolate and cream, preferably in a double boiler
-Spread on top of each cupcake
For the peppermint whipped cream
1 cup heavy (whipping) cream
(Less than) 1/2 cup confectioners sugar
1 tsp peppermint extract
-Whip cream using an electric mixer, until cream has about doubled in size
Crushed candy canes or peppermints for garnish [Yes, it says garnish, but the peppermint pieces are crucial to the overall taste and appeal of the cupcakes.]
*Note: there is a place for homemade cake. Cupcakes that you’re smothering in delicious toppings isn’t one of them. Give yourself an extra hour or two of your day back, and just make them out of the box for situations like this. I’ll write about delicious homemade cake later.