Peppermint Hot Chocolate Cupcakes Recipe

In a medium bowl, combine the 2 ounces of chocolate chips with the 1 cup of hot-brewed coffee, stirring occasionally until the chocolate is completely melted and the mixture is smooth.

In a large bowl, sift together the 2 cups of sugar, 1⅔ cups of flour, 1 cup of cocoa powder, 1⅓ teaspoons of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of salt. In a separate bowl, beat the 2 eggs with an electric mixer until they've thickened slightly. Slowly add the 1 cup of buttermilk, ½ cup of vegetable oil, and ½ teaspoon of vanilla extract, mixing until just combined.

Gradually add the sifted dry sugar mixture to the wet ingredients, beating on medium speed until everything is just well combined. Be careful not to overmix.

Fill the prepared cupcake liners about three-quarters full with the batter.

Place the filled pans in the preheated oven and bake for 18 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before proceeding.

While the cupcakes are baking and cooling, you can prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting, which are detailed in the following steps.

To make the Chocolate Ganache: In a small saucepan, bring the ½ cup of heavy cream and ½ tablespoon of butter to a simmer. Turn off the heat and add the 6 ounces of semisweet chocolate. Stir until the chocolate is fully melted and the mixture is smooth, then set aside to cool completely.

To start the Peppermint Marshmallow Buttercream Frosting: In a large bowl, whip the ½ cup of butter and 7 ounces of marshmallow creme together using an electric mixer fitted with a whisk attachment until light and fluffy. Once the frosting is fully prepared (see next steps), transfer it to a pastry bag fitted with a star tip.

Gradually add the 2 tablespoons of milk and up to an additional 2 cups of powdered sugar, mixing until the frosting reaches your desired consistency for piping.

To assemble the cooled cupcakes: Use an apple corer or a small knife to carefully remove the center from each cupcake. Fill each cored cupcake with a spoonful of the cooled Chocolate Ganache. Finally, use the frosting-filled pastry bag to pipe the peppermint marshmallow buttercream onto each cupcake, then sprinkle generously with the ¼ cup of crushed peppermint candies.