Directions

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1. Preheat the oven to 375°F / 190°C. Line a cupcake pan with cupcake liners.

2. In a large bowl whisk together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.

3. In a separate bowl, using an electric mixer, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream.

4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.

5. Pour the hot coffee into the batter and beat until full incorporated. Do not over mix.

6. Divide the batter evenly among the 13 cupcake liners, filling each about 2/3 full.

7. Position the cupcake tray on the center rack of the oven to ensure even baking. Bake for 12-14 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

8. Once cooked, allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

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1. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the dark chocolate and let it sit for a few minutes.

2. Whisk until the chocolate is fully melted and the mixture is smooth. Add the peppermint extract and a pinch of salt, mix until combined. If any chocolate pieces remain, microwave in short 10 second intervals until completely melted.
   
   Continue to whisking until the ganache is smooth and glossy

3. Let the ganache rest at room temperature until it thickens slightly and reaches a spreadable consistency before frosting the cupcakes

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1. Top the cupcakes with the ganache, finish with chopped peppermint candies.