Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
Step 2
Whisk flour cocoa powder baking soda baking powder and salt together in a medium bowl.
Step 3
Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time thoroughly mixing after each addition. Beat in vanilla extract.
Step 4
Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
Step 5
Bake in the preheated oven until they spring back lightly when touched 18 to 22 minutes. Let cool completely 30 minutes to 1 hour.
Step 6
Core cooled cupcakes using a knife or cupcake corer cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
Step 7
Prepare ganache. Add white chocolate chips and heavy cream to a large microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth in 30-second intervals stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes stirring often.
Step 8
Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't \smudge\ when pressed lightly with fingertips 15 to 20 minutes.
Step 9
Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time mixing well after each addition. Mix in vanilla extract peppermint extract and salt. Add heavy cream and beat on medium-high speed until light and fluffy 3 to 5 minutes. If frosting is too thick add more heavy cream--or if it is too thin add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
Step 9
Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.