Peppermint Candy Chocolate Cupcakes
ready in 1 hr 50 min.
- For Chocolate Cupcakes
- ⅔ cup semi-sweet chocolate (chopped)
- 1 pkg boxed, chocolate Cake mixture (2 layer size)
- 1 pkg instant chocolate pudding mix (100 g | 3.5 oz)
- 1 cup Sour cream
- ½ cup butter (melted)
- ½ cup water
- 4 fresh eggs
- 5 Candy cane (crushed; divided)
For Chocolate Cupcakes:
Preheat oven to 350º F / 180º C. Line 28 muffin cups with paper liners; set aside.
In a large bowl, beat cake mix, pudding, sour cream, butter, water and eggs until well blended. Stir in chopped chocolate and 2 tablespoon of crushed candy cane. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 23 minutes or until a wooden pick inserted into the centers comes out clean. Cool cupcakes in the pan for 10 minutes; remove and transfer to wire racks to cool completely.
For Chocolate Ganache Topping:
Microwave Cool Whip® and chocolate in a microwavable bowl on HIGH for 2 to 2 1/2 minutes, stirring every minute, until the chocolate is melted and the mixture is nicely blended.
Allow the ganache to stand for at least 15 minutes. Pipe or spoon ganache over the tops of the cupcakes. Sprinkle with remaining crushed candy cane. Serve.