Chocolate Eggnog Mint Cupcakes

Eggnog based vanilla cupcake, with chocolate ganache topping and peppermint buttercream frosting. Specially requested, specially made! :)

Chocolate Eggnog Peppermint Cupcakes

Cupcake Ingredients:

For the cupcakes:

¼ cup dark rum or bourbon

1 cup low-fat eggnog

¼ cup vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

¼ tsp. ground nutmeg

1 cup sugar

1 1/3 cups all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

For the ganache frosting

1/2 cup heavy cream

1 cup Callebaut semisweet chocolate chips (may substitute other good-quality semisweet chocolate chips)

PEPPERMINT SCHNAPPS FROSTING

8 tablespoons butter (1 stick), at room temperature

1/2 cup peppermint candy (about 7 peppermint sticks), finely crushed

3 cups confectioners' sugar, sifted

2 to 3 tablespoons milk

1 to 2 tablespoons peppermint schnapps (or 1/2 teaspoon peppermint extract)

Cupcakes:

Preheat oven to 350° F.  Line a 12-cup muffin tin with paper liners.  In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.  In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.  Pour the liquid ingredients into the dry ingredients and whisk until just combined.  Divide evenly between prepared muffin wells. 

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.  Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Ganache:

Lay a large piece of wax paper on the work surface.

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

Frosting

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners' sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps.Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems to stiff.