Add the eggs, peppermint extract and milk and mix them in well
Then gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
For the buttercream, mix the softened butter on it’s own for a few minutes. Then add the icing sugar, peppermint extract and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
To make the chocolate ganache, put the dark chocolate and double cream into a microwave safe bowl. Microwave for 20 seconds on high (I used a 900W microwave). Then stir well. Microwave in 10 second blasts, stirring between each one, until the ganache is smooth and glossy
Spread or pipe the buttercream on top of the cupcakes
Spoon on pipe the chocolate ganache over the buttercream
Decorate with the crushed candy canes and sprinkles
Store in an airtight container in a cool place and eat within 3 days
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