2 ounces mini semisweet chocolate chips
1 cup hot-brewed coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe follows
Peppermint Marshmallow Buttercream Frosting, recipe follows
1/4 cup crushed peppermint candies
1/2 cup heavy cream
1/2 tablespoon unsalted butter
6 ounces semisweet chocolate
1/2 cup butter, softened
7 ounces marshmallow creme
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk
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