Chocolate Peppermint Cupcakes

INGREDIENTS

For the Cupcakes

1 15.25 ounce package

devil’s food cake mix (see note below)

1 3.4 ounce package

instant chocolate pudding mix

3/4 cup

sour cream

3/4 cup

vegetable oil

large eggs, lightly beaten

2 tsp

pure vanilla extract

1/2 cup

warm water

1 cup

Andes Peppermint Crunch Baking Chips or chopped peppermint bark

For the Buttercream

4 sticks

unsalted butter, softened

1 1/2 lb

confectioners’ sugar, sifted

1 tbsp

clear vanilla extract (this helps maintain the bright white color)

4 tbsp

heavy cream or milk

For the Ganache

4 oz

bittersweet chocolate, chopped into very small pieces

1/2 cup

heavy whipping cream

2 tbsp

honey

2 tbsp

light corn syrup

2 tsp

pure vanilla extract