Chocolate Peppermint 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
  
  
  
  

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
  
  
  
• 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