Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
If desired, add in some crushed candy canes to add texture and flavor to the ganache!
Chocolate Cupcakes
In a small bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, eggs, milk, and peppermint extract.
Gently mix in the dry ingredients until just combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the chocolate cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of thickened chocolate peppermint ganache.
Stabilized Whipped Cream
Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and peppermint extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form. Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.
Transfer the stabilized whipped cream into a piping bag fitted with a 1M tip and pipe swirls on each cupcake.
Top with mini marshmallows, chocolate curls, and crushed candy canes.
Notes
WAIT TO DECORATE until immediately before serving! The crushed candy canes will bleed into the whipped cream frosting and it starts to look funky after a few hours. They're still delicious but for the best presentation, hold off on the crushed candy canes until the last minute.
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.