Peppermint Bark Cupcakes

These double chocolate peppermint bark cupcakes have a moist chocolate cupcake base topped with fluffy peppermint white chocolate buttercream and homemade swirled peppermint bark! They're the perfect Christmas treat!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 435kcal

Author Kyleigh Sage

Equipment

Ingredients

Chocolate Cupcakes

1 cup cake flour substitute all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup vegetable oil substitute canola oil or light olive oil
2 large eggs room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 cup granulated sugar
½ cup whole milk

White Chocolate Buttercream

4 ounces white chocolate melted
1 cup unsalted butter room temperature
3 cups powdered sugar
¼ teaspoon peppermint extract
2-4 tablespoons whole milk as needed

Top With

peppermint bark
crushed candy canes

US Customary - Metric

Instructions

Chocolate Cupcakes

Preheat the oven to 350°F.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, eggs, vanilla, and peppermint extract. Then whisk in the sugar until fully combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the chocolate cupcakes cool completely before frosting.

White Chocolate Buttercream

Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, and peppermint extract together until smooth.
Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
If the frosting is too thick, add in 1-2 teaspoons of milk at a time to thin it out a bit.
Frost the chocolate cupcakes with white chocolate buttercream and then garnish with crushed candy canes and pieces of homemade peppermint bark!

Notes

These peppermint bark cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.

Nutrition