Ingredients
1cupall-purpose flour
½cuplight-brown sugar,packed
⅓cupgranulated sugar
⅓cupcocoa powder
1tspbaking powder
½tspbaking soda
½tspsalt
⅓cupvegetable oil
⅓cupmilk
1large egg
½tspvanilla extract
½tsppeppermint extract
⅓cuphot water
¼cupsour cream
½cuppeppermint candy canes,crushed
⅓cupmilk chocolate chips
3tbspheavy cream
6tbspsalted butter,softened
6ozcream cheese,softened
½tspvanilla extract
½tsppeppermint extract
3cupspowdered sugar
Preparation
Preheat oven to 350 degrees F.
In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt.
Add in vegetable oil, milk, egg, vanilla extract and peppermint extract and beat with an electric mixer on low speed for 2 minutes. Stir in hot water, stir until well combined. Add in sour cream and mix until well blended.
Fill paper-lined muffin cups ¾ full and bake cupcakes in preheated oven for 17 to 19 minutes until a toothpick inserted in the center of cupcake comes out clean.
Remove from oven and allow to cool several minutes in muffin pan before transferring to a wire rack to cool. Cool on a wire rack for 30 minutes.
Once cupcakes are cool, spread about 1 teaspoon of cooled milk chocolate ganache over each cupcake.
Place cupcakes in a 13×9-inch baking dish, cover with plastic wrap, and chill for about 10 minutes while making the peppermint cream cheese frosting.
Pipe each chocolate ganache covered cupcake with peppermint cream cheese frosting and sprinkle cupcakes with crushed candy canes.
Combine milk chocolate chips and cream in a microwave-safe bowl and microwave mixture on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
Cool mixture in the refrigerator for about 10 minutes until it has a spreadable consistency.
In a large mixing bowl, using an electric mixer, whip together butter and cream cheese for about 1 minute until fluffy.
Stir in vanilla and peppermint extract. Slowly add in powdered sugar and mix until well combined and fluffy.
