Dark Chocolate Cream Cupcakes with Peppermint Ganache and Peppermint Swiss Meringue Buttercream

I absolutely love everything Christmas. The music, the get togethers, the decorations, the food! One of my favorite flavor combinations which just screams - Christmas! is chocolate and peppermint. Give me an andes mint and I'm in holiday heaven. So, when an annual Christmas party came up, I decided to be most festive and make Dark Chocolate Cream Cupcakes with Peppermint Irish Cream Ganache and Peppermint Swiss Meringue Buttercream.

For these cupcakes, I made it simple and used the Dark Chocolate Cream Cupcake recipe from the Peanut Butter Cookie Dough Cupcakes and adapted the ganache and Swiss meringue buttercream from my sister in law's Bridal Shower Cupcakes.

Dark Chocolate Cream Cupcakes
Preheat oven to 375 degrees

1 box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1/4 cup of flour
3 eggs
1 1/3 cups of water
1/3 cup of vegetable oil
1 cup sour cream

1. Add mix and flour to mixing bowl. Mix on low speed for 30 seconds.
2. Add remaining ingredients. Mix on low speed for 30 seconds.
3. Increase to medium speed for 1-2 minutes.

Fill liners about half full. These suckers rise! Bake for about 15 minutes. Set aside to cool. Makes 24 cupcakes.

Peppermint Irish Cream Ganache

8 oz. dark chocolate (chips or small chunks)

2/3 cup heavy whipping cream

1 tbsp caster sugar

2 tbsp St. Brendan's Irish cream

1 tsp peppermint extract or to taste

1. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. 
2. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (10 seconds). 
3. Add the peppermint extract, sugar, and Irish Cream. Stir until combined.

Set aside to cool. Spread on top of cupcakes.

Peppermint Swiss Meringue Buttercream

4 large egg whites

1 1/4 cups sugar

1 1/2 cups unsalted butter, at room temperature, but cold

1/8 tsp salt

1 tsp vanilla bean paste

1/2 tsp peppermint extract or to taste

1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Do not let the bottom of the bowl touch the water. 
2. Whisking frequently, until the mixture reaches 150° F. (About 8 minutes)
3. Transfer to stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, mixture is shiny and glossy, and has cooled to room temperature. (The bowl should be cool to the touch.)
4. Reduce the speed to medium and switch to paddle attachment and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. 
5. Add peppermint extract and vanilla and blend until smooth. (This time the frosting looked very soupy) *If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)
6. Add salt. Continue to blend for another 30 seconds. You are done!