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peppermint park cupcakes

Peppermint Bark Christmas Cupcakes

You have to try these Peppermint Bark Christmas Cupcakes to believe it. Delicious cupcakes topped with homemade peppermint bark. These Christmas cupcakes are a must for any party.

Course Dessert
Cuisine American
Keyword Christmas Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Decorating 20 minutes
Servings 22

Ingredients

  • Peppermint Bark 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
  • C Canola oil
  • ½ C buttermilk
  • 1 large egg room temp.
  • 1 tsp. pure vanilla extract

For the chocolate frosting

  • 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

Chocolate Ganache Ingredients

  • 1 C semi sweet chocolate chips
  • 1/3 C Heavy Whipping cream

Decorations Ingredients

  • Peppermint Bark
  • Candy canes for decorations

Instructions

Chocolate cupcakes:

  1. Preheat oven to 350°F.
  2. Line your muffin pans with cupcake liners and set aside.
  3. In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
  4. Add in the sugar and brown sugar stir until combined.
  5. Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
  6. Pour the batter 3/4 in the cupcake liners.
  7. Fill each one 3/4 of the way full.
  8. Bake at 350°F for 17-20 minutes.
  9. Remove the cupcakes from the oven.
  10. Transfer the cupcakes to a wire rack to cool

Chocolate frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
  2. Add the butter on medium speed and beat for 1 minute.
  3. Add in the powdered sugar and cocoa powder 1 cup at a time.
  4. Continue to mix to combine.
  5. Add the heavy whipping cream and vanilla extract.
  6. Mix on medium-high speed until the mixture is combined

Chocolate Ganache Directions

  1. Using a small pot, pour the heavy whipping cream into it and place on medium heat
  2. Pour the chocolate chips into a medium heat safe bowl
  3. Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
  4. Allow to sit for 1 minute before whisking until smooth
  5. Pour the chocolate ganache into the squeeze bottle

Decorating directions

  1. Using a ice cream scooper, scoop the frosting onto the cupcake
  2. Using the ganache drizzle it over the top of the frosting
  3. Place a cut peppermint bark into the back of the frosting
  4. Place a candy cane in front of the peppermint bark
  5. Sprinkle some crushed candy canes on top