Chocolate Peppermint Cupcakes

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My Baking Addiction
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1 (15.25 ounce) package devil’s food cake mix

1 (3.4 ounce) package instant chocolate pudding mix

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons pure vanilla extract

1/2 cup warm water

1 cup Andes Peppermint Crunch Baking Chips or chopped peppermint bark

4 sticks unsalted butter, softened

1 ½ pounds (24 ounces) confectioners’ sugar, sifted

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

4-6 tablespoons heavy cream or milk

4 oz bittersweet chocolate, chopped into very small pieces

1/2 cup heavy whipping cream

2 tablespoons honey

2 tablespoons light corn syrup

2 teaspoons pure vanilla extract

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