Preheat oven to 350 degrees F. Grease and flour 6-8 mini loaf pans. ( I used 3x5 inch pans.)
Beat the butter and sugar until light and fluffy, about 3 minutes. Scrape the sides of bowl and mix in the eggs, baking powder, salt, peppermint extract, green food coloring, and milk.
Add the flour in thirds until just combined. Stir in chocolate chips. Fill the pans two-thirds full.
Bake 45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, remove from pans and place on a cooling rack.
For the Ganache:
Heat the cream in a small pot over medium-low heat, until small bubbles form at the edges of the pot. Place the chocolate chips in a glass bowl. Pour the hot cream over the chocolate. Let it sit about 5 minutes, then stir with a whisk until the chocolate and cream are totally combined. Stir in the peppermint extract.
Cool the ganache to a thick, pourable consistency. Pour or drizzle over the cakes. Serve warm or cool completely before wrapping.