Instructions

Chocolate Cupcakes:

1. Preheat oven to 350 degrees F.

2. In the bowl of a mixer add: flour, sugar, baking powder, cocoa powder and salt. Stir to combine.

3. Then, mix in the softened butter on low speed until fully combined, and the mixture resembles moist crumbs.

4. After, stir in the eggs one at a time. Mixing well after each addition. Also, stir in greek yogurt and vanilla bean paste, while stopping to scrape the bottom and sides of the bowl with a spatula.

5. Mix batter for 2-3 minutes, it should be creamy and fluffy.
6. Fill lined cupcake wells just over half full.
7. Bake for 15 - 20 minutes, a cake tester inserted into the center of a cupcake should come out clean or with just a few moist crumbs.

8. Once the cupcakes are removed from the oven, let them cool in the pan for 10 minutes. After, transfer to a wire rack to cool completely before frosting.

Peppermint Buttercream:

1. First. beat butter and cream cheese together until smooth. Then, add powdered sugar one cup at a time and cream for 2-3 minutes. Add vanilla bean paste and peppermint extract and beat until completely combined. Stop to scrape the bottom and sides of the bowl, to be sure all the ingredients are well-combined.

2. Place frosting into a pastry bag fitted with a large star piping tip.

Ganache:

1. Heat whippe cream in the microwave for 40-60 seconds, or until hot.
2. Place chopped chocolate into a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth and shiny.
3. Let the ganache come to room temperature for about 5-10 minutes before applying to cupcakes.

Assembling:

1. Once the cupcakes have cooled, pipe frosting on top of each cupcake and then spoon 1 tablespoon of chocolate ganache over the top.
2. Press in a peppermint pattie on the sides into the frosting. Refrigerate for 30-60 minutes before serving.
3. Enjoy!