Peppermint Hot Chocolate Cupcakes
Makes 24 Cupcakes (or 12 "cups of hot chocolate") 

Cupcakes*
1 Devils Food Cake Mix
4 eggs 
1/2 C. olive oil 
1 small box instant chocolate pudding mix
1 C. sour cream
3/4 C. warm milk mixed with 1 packet hot chocolate mix 

Whipped Cream
2 c. heavy whipping cream
2 Tbl. powdered sugar
2 tsp. vanilla

Optional
peppermint baking bits or shavings
Pirouettes (mint chocolate) for straws

Peppermint Chocolate Ganache
1 C. heavy whipping cream
2 C. semi-sweet chocolate chips
1/2 tsp. pure peppermint extract

* adapted from The Picky Palate

To make the cupcakes
Preheat oven to 350 degrees F. Mix on medium speed cake mix, eggs, oil, pudding mix, sour cream, and mixed hot chocolate. Mix until well combined, about 1 ½ minutes. Scoop into 24 paper lined muffin tins about 3/4 full. Bake for 18 -20 minutes. Remove cupcakes and let cool for about 10 minutes.

To make the peppermint chocolate ganache
While cupcakes cool make the ganache by heating cream over medium heat to just about a boil. Remove from heat. Add chocolate chips and peppermint extract. Let sit for 5 minutes. Whisk until smooth.

To make the whipped cream topping
Beat heavy cream in a chilled bowl on high until thickened. Add the powdered sugar and vanilla and beat to the desired consistency.

To assemble the "cups of hot chocolate"
Remove the liners from the cupcakes. Place one cupcake in each of 12 cups. You may want to push the cupcakes down a bit so the top cupcake can fit. Using a small ice cream scoop, top each cupcake with ganache. Place another cupcake on top of the ganache. Pipe whipped topping onto top cupcakes without a tip so that it looks like a large dollop of whipped cream. It is also fine to just use a spoon to put a dollop of whipped cream on the top of each cupcake. Sprinkle with peppermint baking bits or peppermint candy shavings. Break six pirouettes in half and place one half in each cupcake.