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Chocolate Peppermint Cupcakes

Enjoy these Chocolate Peppermint Cupcakes consisting of a chocolate cupcake, chocolate frosting, chocolate ganache drizzle, and homemade peppermint bark. Add a mini candy cane and candy cane crumbles for an out-of-this-world cupcake.

In case you don’t like Peppermint, but who wouldn’t, you can just skip the bark and candy cane and you have a luscious Chocolate Cupcake.

Your friends and family will love these festive cupcakes just in time for holiday parties and gift-giving treats. A great addition to our Christmas Cupcake collection.

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Peppermint Bark Cupcakes 3 on a tray
Peppermint Bark Cupcakes with Chocolate Ganache

How To Make These Holiday Cupcakes

  • Start with a Chocolate Cupcake (Instructions Below)
  • Whip up some Chocolate Cocoa Frosting (Instructions Below)
  • Make the Chocolate Ganache (Super Easy)
  • Make the Peppermint Bark (A tasty treat all by itself)
  • Add a Mini Candy Cane and Peppermint Crumbles
 

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Peppermint Bark Chocolate Cupcake Recipe

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5 from 1 vote

Peppermint Bark Cupcakes

Create these festive Chocolate Peppermint Bark Cupcakes. A Chocolate Cupcake with Chocolate Frosting with a Peppermint Bark Crumble on top.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
1 hour
Total Time 1 hour 48 minutes
Servings 22 cupcakes
Calories 463kcal
Author Candi

Ingredients

Cupcake Batter

  • 1 Cup Flour
  • 1/4 Cup Unsweetened Cocoa
  • 2 Tablespoon Unsweetened Cocoa
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup 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
  • 3 Tablespoon Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • Candy Canes For Decorations

Chocolate Ganache

  • 1 Cup Semi-Sweet Chocolate Chips
  • 1/3 Cup Heavy Whipping Cream

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 heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined.

Chocolate Ganache

  • 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


  • 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.
    Chocolate Peppermint Bark Cupcake IP Shot
  • 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.

Notes

Not a fan of peppermint? The cake and frosting are just plain chocolate so you can leave off the peppermint decorations.

Nutrition

Serving: 1cupcake | Calories: 463kcal | Carbohydrates: 65g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 191mg | Potassium: 115mg | Fiber: 2g | Sugar: 53g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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Peppermint Bark Cupcakes on a tray

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