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.Jump to Recipe
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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Items I used to Make Cupcakes
- Ice Cream Scoop
- Squeeze Bottle
- Wax Paper
- Red Cupcake Liners
- Ghiradelli Milk Chocolate Wafers
- Ghiradelli White Chocolate Wafers
- Mini Candy Canes
Make sure you stop by my Amazon Shop for all your holiday gift-giving needs.
Peppermint Bark Chocolate Cupcake Recipe
Peppermint Bark Cupcakes
- 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
- 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
- 1 Cup Semi-Sweet Chocolate Chips
- 1/3 Cup Heavy Whipping Cream
- 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
- 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.
- 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.
- 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.
- 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.
- 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.