These peppermint bark cupcakes bring together chocolate cake, creamy chocolate buttercream, a ganache drizzle, and pieces of homemade peppermint bark. A mini candy cane and a sprinkle of crushed peppermint make them a festive addition to your Christmas cupcake recipes for holiday parties and dessert tables.
To make peppermint bark cupcakes, bake chocolate cupcakes at 350°F for 17–20 minutes and let them cool completely. Top with chocolate buttercream, drizzle with ganache, and decorate with homemade peppermint bark and candy canes. Start the bark first, since its two layers each need time to chill.
Chocolate and peppermint make such a pretty holiday combination. These cupcakes have a few components, but you can work on the cake and frosting while the bark sets. The finishing touches bring everything together, and you can keep the decorations simple or add the whole candy cane topping.
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What Makes These Peppermint Bark Cupcakes Special
Flexible preparation: Make the bark ahead, then bake and decorate the cupcakes closer to serving.
Layers of chocolate flavor: Cocoa in the cake and buttercream pairs with a semisweet ganache drizzle.
Homemade peppermint bark: Milk chocolate and white melting wafers create a layered topping with crushed candy canes.
A mix of textures: Soft cake and creamy frosting contrast with the crisp bark and peppermint candy.
Ingredients Notes
See the recipe card below for the complete ingredient amounts.
Candy canes: Crushed candy adds peppermint flavor and crunch to the bark. Reserve the separate decorating portion for the finished cupcakes.
Natural unsweetened cocoa powder: Use it in both the cupcakes and frosting. Hershey’s natural unsweetened cocoa is the type used in this recipe.
Buttermilk: Adds tang to the chocolate batter. Bring it and the egg to room temperature for easier mixing.
Vegetable oil: Helps keep the cake tender without a butter-creaming step.
Brown sugar and granulated sugar: This recipe uses both for sweetness and texture.
Unsalted butter: Soften it for the buttercream so it beats smoothly.
Powdered sugar: Sift out lumps before mixing it into the frosting.
Heavy whipping cream: Used separately in the buttercream and ganache. Measure each portion for its own component.
Semisweet chocolate chips: Give the ganache a chocolate flavor that balances the sweeter decorations.
Milk and white chocolate melting wafers: These form the two layers of homemade bark. Follow the package’s melting guidance and avoid overheating.
Items I Used to Make Cupcakes
- Ice Cream Scoop
- Squeeze Bottle
- Red Cupcake Liners
- Ghirardelli Milk Chocolate Wafers
- Ghirardelli White Chocolate Wafers
- Homemade Vanilla Extract
How to Make Peppermint Bark Cupcakes
1. Start the Peppermint Bark
Line a baking sheet with wax paper. Melt the milk chocolate wafers in the microwave in 30-second intervals, stirring between each interval, until smooth. Spread over the lined sheet and refrigerate for 1 hour.
Melt the white wafers in the same way. Spread over the milk chocolate layer and sprinkle with the crushed candy canes allocated to the bark. Refrigerate for another hour, until firm, then cut or break into pieces suitable for topping the cupcakes.
2. Bake the Chocolate Cupcakes
Preheat the oven to 350°F and line your cupcake pan with paper liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in both sugars.
Add the vegetable oil, buttermilk, egg, and vanilla. Mix just until combined, scraping the bowl so no dry pockets remain. Fill the liners about three-quarters full.
Bake for 17–20 minutes, checking for doneness toward the end of the range. A toothpick inserted into the cake should come out without wet batter.
Let the cupcakes rest briefly in the pan, then move them to a wire rack and cool completely.
3. Make the Chocolate Buttercream
Beat the softened butter for about 1 minute.
Add the sifted powdered sugar and cocoa gradually, mixing on low to keep them in the bowl. Add the cream and vanilla, then beat until smooth and combined, scraping the bowl as needed.
4. Prepare the Ganache
Place the chocolate chips in a heat-safe bowl.
Warm the cream in a small saucepan until it just begins to simmer. Remove from the heat and pour over the chocolate chips.
Let stand for 1 minute before stirring until smooth. Allow the ganache to cool enough that it will not melt the frosting while remaining fluid enough to drizzle. A spoon works well, or you can use a squeeze bottle.
5. Decorate the Cupcakes
Scoop the buttercream onto each completely cooled cupcake. Drizzle with ganache, then gently press a piece of peppermint bark into the frosting.
Add a mini candy cane in front and finish with a little of the reserved crushed candy. Add the candy decorations close to serving for their best appearance.
Candi’s Pro Tips
- Start with the bark. Its chilling time gives you a chance to bake and cool the cupcakes while you wait.
- Measure flour lightly. Spoon it into the measuring cup and level the top rather than packing it down.
- Stop mixing once the batter comes together. Extra mixing after adding the flour can make the cake tougher.
- Cool the cake completely. Even slightly warm cupcakes can soften the buttercream.
- Watch the ganache temperature. Hot ganache melts frosting, while cold ganache may be too firm to drizzle.
- Choose manageable bark pieces. Smaller pieces are easier to support in the frosting and easier to eat.
- Keep candy dry. Moisture can make crushed candy canes sticky or cause their colors to run.
Substitutions and Variations
- Store-bought peppermint bark: Use pieces as a decorating shortcut instead of making the bark. Break it into pieces that fit comfortably on the cupcakes.
- Extra peppermint: For more peppermint flavor, add the optional 1 teaspoon peppermint extract to either the batter or frosting. Use peppermint extract rather than concentrated peppermint oil.
- Chocolate-only cupcakes: Leave off the bark and candy canes for chocolate cupcakes with buttercream and ganache.
- Vanilla variation: Use a separate, tested vanilla cupcake or vanilla frosting recipe if you prefer that flavor. Simply removing cocoa from this recipe would change its balance.
Storage and Freezing
Make ahead: Prepare the bark a day ahead and store it in an airtight container in a cool, dry place. Refrigerate if your kitchen is warm, keeping moisture away from the candy.
Refrigerating: Keep frosted cupcakes covered in the refrigerator and enjoy within 3–4 days. Add the peppermint bark and candy canes close to serving. Let the cupcakes soften slightly before eating so the buttercream is less firm.
Freezing: For the best texture, freeze cooled, unfrosted cupcakes. Wrap individually and place in a freezer container for up to 2 months for best quality. Thaw while wrapped, then frost and decorate. Candy cane decorations can become sticky after freezing and thawing.
Serving Ideas
Serve these chocolate peppermint cupcakes on a holiday dessert platter or as a sweet finish to afternoon tea.
For gifting inspiration, browse these make-ahead edible Christmas gifts. A cupcake box with enough headroom helps protect the bark and candy cane decorations.
Peppermint Bark Cupcakes FAQs
The best way to keep cupcakes moist is not to overmix the batter. Make sure you use fresh oil and don’t overbake. Always use fresh ingredients and check expiration dates.
If you will not be using all the cupcakes at once, store them before adding the candy cane. Use a container with a lid to keep out air and moisture. Cupcakes should stay fresh for 5-7 days.
The standard batter and frosting are chocolate with vanilla. Peppermint flavor comes from the crushed candy canes and peppermint bark topping. The optional extract variation adds peppermint to either the cake or frosting.
Yes. Break it into pieces that fit comfortably on top of the cupcakes. This skips the homemade bark’s melting and chilling steps
Ganache thickens as it cools, and this recipe uses more chocolate than cream. If it has become firm, gently warm it in short intervals, stirring often, just until fluid. Let it cool enough to avoid melting the buttercream before decorating.
Natural cocoa is the specified choice for this recipe. Dutch-process cocoa has different acidity, so it is not a tested direct swap in this batter.
Related Recipes
Peppermint Bark Cupcakes with Chocolate Ganache
Ingredients
Cupcake Batter
- 1 Cup Flour All Purpose
- 1/4 Cup Unsweetened Cocoa plus
- 2 Tablespoon Unsweetened Cocoa
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Brown Sugar Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 1/3 Cup Vegetable Oil
- 1/2 Cup Buttermilk
- 1 Large Egg Room Temp
- 1 Teaspoon Pure Vanilla Extract
Chocolate Frosting
- 1 Cup Butter Unsalted Room Temp
- 2 1/2 Cups Powdered Sugar Sifted
- 1/4 Cup Cocoa Powder Unsweetened
- 3 Tablespoon Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- Candy Canes 22 Candy Canes For Decorations
Chocolate Ganache
- 1 Cup Semi-Sweet Chocolate Chips
- 1/3 Cup Heavy Whipping Cream
Homemade Peppermint Bark
- 2 Cups Ghirardelli milk chocolate melting wafers
- 2 Cups Ghirardelli white chocolate melting wafers
- 2 Cups crushed candy canes plus 1/2 C for decorating cupcakes
Instructions
- Preheat Oven to 350 degrees.
- Line Cupcake Pan with Cupcake Liners.
- 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, and vanilla extract. Stir until combined.
- Pour the batter 3/4 full in the cupcake liners.
- 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
- 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 and Combine.
- Add the 3 Tablespoons of heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined.
Chocolate Ganache
- Using a small pot, pour the 1/3 cup of 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
- 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 directions
- 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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