Peppermint Chocolate Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/3 cup hot water
• 1/4 cup sour cream
• 1 recipe Milk Chocolate Ganache, recipe follows
• 1 recipe Peppermint Cream Cheese Frosting, recipe follows
• 1/2 cup crushed peppermint candy canes
• For the milk chocolate ganache:
• 1/3 cup milk chocolate chips
• 3 Tbsp heavy cream
• 6 Tbsp salted butter, softened
• 6 oz. cream cheese, softened
• 3 cups powdered sugar

Directions

1. Set your oven to 350 degrees. In a large mixing bowl, whisk the flour with the brown sugar, the granulated sugar, cocoa powder, baking powder, baking soda, and salt until the dry ingredients look even.
2. Add the vegetable oil, the milk, the egg, vanilla extract, and peppermint extract. Using an electric mixer on low speed, beat the batter for 2 minutes.
3. Stir in the hot water until everything is combined. Add the sour cream and mix until it is fully blended in.
4. Divide the batter among muffin cups lined with paper, filling each ¾ full. Bake in the heated oven for 17 – 19 minutes, until a toothpick poked into the center of a cupcake comes out clean.
5. Take the pan out of the oven and let the cupcakes sit in the muffin pan for several minutes, then move them to a wire rack. Let them cool on the wire rack for 30 minutes.
6. Once the cupcakes have cooled, spread about 1 teaspoon of cooled milk chocolate ganache over each cupcake. Arrange the cupcakes in a 13x9 inch baking dish, cover with plastic wrap, and chill for about 10 minutes while you prepare the peppermint cream cheese frosting.
7. Pipe peppermint cream cheese frosting over each ganache-covered cupcake, then sprinkle the tops with crushed candy canes.