Peppermint and chocolate are two flavors that go together like two peas in a pod! So, anytime you can make a yummy cupcake with them, you have a winner. But, wait! Peppermint bark AND a cupcake? Yes, you read that right! These oh, so yummy Peppermint Bark Cupcakes are over-the-top delicious! You get the chocolate and peppermint flavors along with the creamy yumminess of the cupcake and the crunch of the bark. You just cannot go wrong!
Want another yummy peppermint and chocolate cupcake recipe? Be sure and check out our Chocolate Peppermint Cupcake Delights! While not as flamboyant, they are mouth-wateringly delicious!
Makes 22 Cupcakes
Cupcake Ingredients
1 C flour
¼ C plus 2 tablespoons unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ C brown sugar
½ C sugar
⅓ C Canola oil
½ C buttermilk
1 large egg room temp.
1 tsp. pure vanilla extract
Chocolate Frosting Ingredients:
1 C unsalted sweet cream butter, softened
2 1/2 C powdered sugar
1/4 C cocoa powder
3 tbsp heavy whipping cream
1 tsp vanilla extract
1 medium ice cream scooper
Candy canes for decorations
Chocolate Ganache Ingredients:
1 C semi-sweet chocolate chips
1/3 C Heavy Whipping cream
1 Small pot 1
Squeeze bottle
Peppermint Bark Ingredients:
2 C Ghirardelli milk chocolate melting wafers
2 C Ghirardelli white chocolate melting wafers
2 C crushed candy canes plus 1/2 C for decorating cupcake
Chocolate Cupcakes Instructions:
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Pour the batter 3/4 in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
Chocolate Frosting Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar and cocoa powder 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined
Chocolate Ganache Instructions:
Using a small pot, pour the heavy whipping cream into it and place on medium heat
Pour the chocolate chips into a medium heat safe bowl
Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour the chocolate ganache into the squeeze bottle
Peppermint Bark Instructions:
Melt the milk chocolate melting wafers in the microwave on increments of 30 seconds until melted and smooth
Smooth evenly onto a wax paper lined cookie sheet
Place into the fridge for 1 hour
Repeat the steps for the white chocolate
Once melted, pour the white chocolate over the milk chocolate and smooth evenly
Sprinkle the crushed candy canes on top
Place into the fridge for another hour
Once harden, use a knife to cut into different sizes
Set aside for topping
Decorating Instructions:
Using an ice cream scooper, scoop the frosting onto the cupcake
Using the ganache drizzle it over the top of the frosting
Place a cut peppermint bark into the back of the frosting
Place a candy cane in front of the peppermint bark
Sprinkle some crushed candy canes on top
Print this recipe!
Peppermint Bark Cupcakes
Ingredients
- Cupcake Ingredients
- 1 C flour
- ¼ C plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C brown sugar
- ½ C sugar
- ⅓ C Canola oil
- ½ C buttermilk
- 1 large egg room temp.
- 1 tsp. pure vanilla extract
- Chocolate Frosting Ingredients:
- 1 C unsalted sweet cream butter, softened
- 2 1/2 C powdered sugar
- 1/4 C cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 medium ice cream scooper
- Candy canes for decorations
- Chocolate Ganache Ingredients:
- 1 C semi-sweet chocolate chips
- 1/3 C Heavy Whipping cream
- 1 Small pot 1
- Squeeze bottle
- Peppermint Bark Ingredients:
- 2 C Ghirardelli milk chocolate melting wafers
- 2 C Ghirardelli white chocolate melting wafers
- 2 C crushed candy canes plus 1/2 C for decorating cupcake
Instructions
Chocolate Cupcakes Instructions:
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Pour the batter 3/4 in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
Chocolate Frosting Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar and cocoa powder 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined
Chocolate Ganache Instructions:
Using a small pot, pour the heavy whipping cream into it and place on medium heat
Pour the chocolate chips into a medium heat safe bowl
Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour the chocolate ganache into the squeeze bottle
Peppermint Bark Instructions:
Melt the milk chocolate melting wafers in the microwave on increments of 30 seconds until melted and smooth
Smooth evenly onto a wax paper lined cookie sheet
Place into the fridge for 1 hour
Repeat the steps for the white chocolate
Once melted, pour the white chocolate over the milk chocolate and smooth evenly
Sprinkle the crushed candy canes on top
Place into the fridge for another hour
Once harden, use a knife to cut into different sizes
Set aside for topping
Decorating Instructions:
Using an ice cream scooper, scoop the frosting onto the cupcake
Using the ganache drizzle it over the top of the frosting
Place a cut peppermint bark into the back of the frosting
Place a candy cane in front of the peppermint bark
Sprinkle some crushed candy canes on top
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