If there is one way to take a cupcake from good to wow, it would be with a filling. I've made these Peppermint Mocha cupcakes before and they are delicious on their own. A rich, chocolate cake infused with coffee flavor, topped with a sweet light peppermint buttercream; delicious! This time, at the request of a customer, I added a filling: a semisweet & dark chocolate ganache. It reminded me of the
Hot Chocolate Cupcakes, which were also filled with ganache.
Peppermint Buttercream
enough to frost 24 cupcakes
2 sticks unsalted butter, at room temperature
4 cups powdered sugar
1 tsp peppermint extract
2 Tbsp heavy cream
Whip the butter in a stand mixer with the wire whisk attachment for 5 minutes, until butter is pale and fluffy. Slowly add in the powdered sugar, then add the peppermint and the cream. You can add more cream to get to piping consistency. Pipe onto cooled cupcakes
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