Peppermint Bark Cupcakes
Packed with peppermint and white and semisweet chocolate, these Peppermint Bark Cupcakes are sure to be a Christmas favorite!
Servings: 24 cupcakes
Calories: 325kcal
Equipment
- 2 Cupcake tins (24 cups total)
- Cupcake corer (or plastic knife; optional)
Ingredients
Peppermint Bark Cupcakes
- 2 ¼ cups all purpose flour (350g)
- 2 ¼ cups granulated sugar (450g)
- 1 ¼ cup cocoa powder (100g)
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter 16 Tablespoons, softened
- 4 large eggs at room temperature
- 1 ½ cups buttermilk (350mL)
- 2 teaspoons peppermint extract
- 1/4 cup crushed candy canes (or you can save some time and mess and buy crushed peppermint candy)
Frosting
- 8 oz one package cream cheese, softened
- 16 Tablespoons two sticks butter, softened
- 6-7 cups powdered sugar
- 2-3 Tablespoons milk
- 1 teaspoon clear vanilla extract
- 1 Tablespoon peppermint extract
- 1/4 t. salt (if using unsalted butter)
Filling & Decorations
- 1 teaspoon peppermint extract (Save and use later)
- 1/4 cup hot fudge topping (or chocolate ganache; save and use later)
- 24 pieces Peppermint Bark (you can purchase this or make your own!)
Instructions
Cupcakes
- Preheat oven to 350 degrees F (180C) or 325 F (160C) for a convection oven. Line 24 muffin tins with cupcake liners. In the bowl of a stand mixer with a paddle attachment, stir together the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until no lumps of butter are visible and the mixture looks crumbly.
- Whisk together eggs, buttermilk, and peppermint extract until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl and beat on medium for another 20 seconds. Stir in the crushed candy canes.
- Fill each liner 2/3 of the way (using a large cookie scoop to transfer the batter makes this a quick and easy process). You may find that you have some batter left over – I don’t recommend over-filling the cupcake tins or they may overflow. :/ (I sometimes bake about 12 mini cupcakes with the extra batter).
- Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
Frosting & Filling
- This is an excellent time to make your frosting (and peppermint bark if you’d like)! I like this Peppermint Bark recipe if you'd like to make your own.
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk and flavor extracts until frosting reaches desired consistency. Add salt if needed and beat until well combined.
- Save out about ¾ c of frosting to use for cupcake filling, and stir in an additional 1 teaspoon of peppermint extract. Set aside until you’re ready to fill your cupcakes.
- Once the cupcakes have cooled, you're ready to core them. This can be done with a cupcake corer, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you! Drizzle some chocolate ganache or hot fudge topping into a disposable piping bag, add your filling, and pipe it into your cupcake centers! Sprinkle with a bit of crushed candy cane for an extra peppermint kick.
Decorating
- Transfer frosting to a large piping bag fitted with a star tip. Pipe your mint frosting in large swirls onto your cupcakes.
- Decorate the top of each frosting swirl with a piece of peppermint bark and a few sprinkles if crushed candy cane if you’re feeling fancy!
- (Of note, crushed peppermint candy will get weird-looking and ‘melty’ if left on cupcake frosting overnight – add this the day you plan to serve them!)Done and done! Enjoy!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1cupcake | Calories: 325kcal | Carbohydrates: 32g | Protein: 2.4g | Fat: 18.5g