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PEPPERMINT BUTTERCREAM

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INGREDIENTS

  • 1 (16-oz.) box devil’s food cake mix

PEPPERMINT BUTTERCREAM

  • 1 c. butter, softened
  • 5 c. powdered sugar
  • 1 tsp. peppermint extract
  • 6 drops green gel food coloring, optional

CHOCOLATE GANACHE

  • 1 pt. heavy cream
  • 24 oz. semisweet chocolate chips
  • 1 c. Andes mints, plus more for garnish


DIRECTIONS

  • Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
  • Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
  • Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. (Add more powdered sugar if frosting is too loose.) Add green food coloring and stir until evenly combined. (Add more until you reach your desired color.)
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