Mint Hot Chocolate Cupcakes

CHOCOLATE MINT CUPCAKES:
1 box of dark chocolate cake mix
3 eggs
1/3 cup melted butter
1 1/4 cup strong coffee, cooled
1/2 tsp peppermint extract

1. Mix all ingredients together.

2. Divide among 24 paper lined cupcake tins.

3. Bake at 350 for about 18 minutes.

4. Cool completely then dip tops of cupcakes into ganache.

5. Top with a dollop of Winter White Whipped Icing, marshmallows, and a candy cane!


CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.

5. Cool until slightly thickened and dip tops of cupcakes into ganache.

6. Let the ganache set on cupcakes, and dip a second time for a thick glossy finish.


WHIPPED WINTER ICING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. Pipe dollops on top of cupcake, and top with a candy cane and Peppermint Marshmallows!