Fa la la Fantastic (Dark Chocolate Peppermint Cupcakes with a Dark Chocolate Ganache Filling and Vanilla Frosting)

Huzzah! The holiday season is upon us! I don't know about you, but I am ready for allll of it this year. The carols at the spinet, the eggnog, the candy cane goodness, and every sweet treat under the sun. After all, I can eat fruit in the new year right? Right?! Here is a delicious and festive recipe that is sure to be a hit this holiday season.

Dark Chocolate Peppermint Cupcakes 
with a Dark Chocolate Ganache Filling and Vanilla Frosting























Active Time: 20 Minutes
Total Time: 1 Hour Minutes
Yields: 12 Cupcakes 

Ingredients

Cupcakes
1 Cups Non-Dairy Milk (Almond, Soy, Rice) 
1 Tbsp Apple Cider Vinegar 
1/3 Cup Vegetable Oil
1 1/2 tsp Vanilla 
3/4 Cup Sugar 
1 Cup Flour 
1/3 Heaping Cup Dark Chocolate Cocoa
1/2 Cup Crushed Candy Canes
3/4 tsp Baking Soda 
1/2 tsp Baking Powder 
1/4 tsp Salt 

Chocolate Ganache
1/4 Cup Heavy Cream
1 Cup Dark Chocolate Chunks

Buttercream Frosting
1 Cup Unsalted Butter, room temp
1 Cup Vegetable Shortening
4 Cups Confectioners Sugar
1 tsp Vanilla 
3-4 Tbsp Milk

Directions:

1. Preheat oven to 350. 

2. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and set aside. 

3. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. 

4. Add the "milk," the oil, the sugar, and vanilla and mix together until fully combined and fold in the candy canes. 

5. Pour the batter into lined cupcake tins. 

6. Bake the cupcakes for 12-15 minutes, or until a toothpick comes out clean. 

7. Let the cupcakes cool completely before frosting. 

8. Pour heavy cream into a small saucepan and heat on medium low heat until the edges start to bubble.

9. Add the dark chocolate, take off the heat immediately, and set aside for 3-5 minutes, then whisk the mixture until it is fully combined, smooth, and glossy.

10. Meanwhile place the vegetable shortening, butter, and vanilla into the bowl of a mixer and mix together with the paddle attachment until fully combined.

11. Add the confectioners sugar 2 cups at a time and mix on low until the mixture comes together.

12. If the mixture is too thick, add the milk one Tbsp at a time until you reach the desired texture which is smooth, spreadable add fluffy. NOTE: I whip mine on high for 5 minutes to get a lot of air into the the buttercream. It really makes a difference!

13. Assembly: Use the back of a piping tip and cut holes in the center of your cupcakes - be sure to reserve the tops!

14. Fill the center with the chocolate ganache top with the cupcake top and pipe vanilla frosting onto the cooled cupcakes. 

15. Pour some of the remaining chocolate ganache on top of the cupcake and top with a peppermint candy.

16. Serve immediately or cover with plastic wrap and store in the refrigerator for up to 3 days.

17. Enjoy!

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