Cocoa Cupcakes with Whipped Peppermint Ganache Filling and Swiss Meringue

By DeBruynC1

Ingredients

• For the whipped peppermint ganache:
• 3ounces3 ounces good quality semisweet chocolate
• 1/4cup1/4 cup heavy cream
• 1/2teaspoon1/2 teaspoon peppermint extract
• For the cocoa cupcakes:
• 3/4cup3/4 cup granulated sugar
• 1/2cup1/2 cup all purpose flour
• 1/2cup1/2 cup unsweetened cocoa powder
• 1/4cup1/4 cup cake flour
• 1teaspoon1 teaspoon baking powder
• 1 1/2teaspoons1 1/2 teaspoons baking soda
• 1/4teaspoon1/4 teaspoon kosher salt
• 1/2cup1/2 cup cold unsalted butter, cut into small cubes
• 2large2 large eggs
• 1/2cup1/2 cup nonfat Greek yogurt
• 1teaspoon1 teaspoon vanilla extract
• For the swiss meringue:
• 3large3 large egg whites
• 1cup1 cup granulated sugar
• 2teaspoons2 teaspoons vanilla extract
• Garnish:
• Approx. 3 tablespoons crushed candy canes

Details

Servings 12
Adapted from blog.kitchenaid.com

Preparation

Step 1

Make the whipped peppermint ganache filling:

1. Chop the chocolate finely and place in the smaller bowl of the stand mixer.
2. Heat the cream in a small pot until just barely simmering.
3. Pour the hot cream over the chopped chocolate, add the peppermint extract, and allow to stand for five minutes.
4. Whisk the cream and chocolate until smooth and fully combined. Refrigerate for two hours or until solidified.
5. Whip the ganache on high speed (with the whip attachment) until fluffy.

Make the cocoa cupcakes:

6. Preheat the oven to 350 degrees F.
7. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine.
8. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs.
9. Stir in the eggs until incorporated. Mixture will resemble cookie dough.
10. Add the Greek yogurt and vanilla extract, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake’s structure.
11. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 16 minutes, or until a cake tester inserted in the center of a cupcake comes out clean.
12. Cool completely, fill with whipped peppermint ganache filling, and top with swiss meringue.

Make the swiss meringue:

13. Place the egg whites and sugar in the larger bowl of the stand mixer. Set over a pot of simmering water, whisking continuously until the mixture is hot (160 degrees F), opaque, and the sugar is completely dissolved (should not feel gritty when rubbed between your fingers).
14. Attach the bowl to the mixer, and whip on high speed (with the whip attachment) to the stiff-peak stage.
15. Stir in the vanilla, pipe onto cocoa cupcakes, and sprinkle on crushed candy canes for garnish.