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    Home » Winter Holidays

    Chocolate Cupcakes With Ganache and Homemade Peppermint Bark

    Published: Nov 12, 2019 · Modified: Nov 4, 2023 by Candi Elm · This post may contain affiliate links

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

    3 Chocolate Cupcakes on a white plate.

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

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

    Jump to:
    • What you will love about this recipe
    • Ingredients
    • Items I Used to Make Cupcakes
    • How to Make This Recipe
    • Substitutions
    • Recipe FAQ’s
    • Related Recipes
    • Cupcake Recipe
    • Chocolate Cupcakes with Ganache and Homemade Peppermint Bark

    What you will love about this recipe

    This recipe does have a few steps, but it is so luscious and has a festive flavor to it. The colors are so pretty with the chocolate drizzle and an easy peppermint bark recipe.

    This peppermint bark is made with both chocolate and vanilla flavors. You can choose to swirl it or layer it as we have done here.

    If you are not a chocolate fan, you can always change up the Chocolate cupcake or frosting to Vanilla and it will be just as delicious.

     

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    *This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details

    5 Chocolate Cupcakes with Peppermint Bark and a candy cane.

    Ingredients

    Special ingredients – Ghirardelli Milk Chocolate and White Chocolate Wafers. You can find these at Walmart or most Grocery Stores. Find the complete ingredients below in the recipe card.

    Items I Used to Make Cupcakes

    • Ice Cream Scoop
    • Squeeze Bottle
    • Wax Paper
    • Red Cupcake Liners
    • Ghirardelli Milk Chocolate Wafers
    • Ghirardelli White Chocolate Wafers
    • Mini Candy Canes
    • Homemade Vanilla Extract

    How to Make This Recipe

    Chocolate Cupcakes

    In a large bowl, add together the flour, 1/4 cup plus two Tablespoons of cocoa powder, baking powder, baking soda, and salt, and sift to combine. Add in the sugar and brown sugar and stir until combined.

    Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.

    Pour the batter 3/4 full into the cupcake liners. Bake at 350°F for 17-20 minutes.

    Chocolate Buttercream 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. Set Aside.

    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 it from the heat and pour it onto the chocolate chips.

    Allow to sit for 1 minute before whisking until smooth. Pour the chocolate ganache into the squeeze bottle. Set Aside.

    Homemade Peppermint Bark

    Melt the milk chocolate melting wafers in the microwave for several 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 it evenly. Sprinkle the crushed candy canes on top.

    Place into the fridge for another hour. Once hardened, use a knife to cut it into different sizes. Set aside for topping.

    Substitutions

    • You can substitute a Vanilla Cupcake for Chocolate Cupcakes
    • If you do not have Buttermilk you can add a teaspoon of lemon juice to 1/2 cup of milk and let sit for 5 minutes.
    • You can substitute the Granulated and Brown Sugar for Swerve Sweetener if you choose.
    • You can use Lillys Chocolate for the chocolate chips and the peppermint Bark for a Sugar-Free substitute.
    • You can add 1 Teaspoon of Peppermint Extract into the batter or frosting to give it an extra kick.

    Recipe FAQ’s

    What is the best type of cocoa to use in these cupcakes?

    I used Hershey’s Unsweetened Cocoa Powder. You can read more about Dutch Processed vs. Natural Cocoa Powder. Hershey’s is a Natural Cocoa Powder.

    How do I keep my cupcakes moist?

    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.

    How do I store these cupcakes?

    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.

    Make sure you stop by my Amazon Shop for all your holiday gift-giving needs.

    Chocolate cupcake with chocolate frosting with a candy cane and peppermint bark sprinkles.

    Related Recipes

    • Christmas Crack Candy with M & Ms
    • Christmas Gooey Butter Cookies
    • Christmas Cupcake Recipes: 20 Jolly Holiday Cupcakes 
    • Make Ahead Edible Christmas Gifts

    If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.

    Cupcake Recipe

    Chocolate Cupcakes with Ganache and Homemade Peppermint Bark

    Create these festive Chocolate Cupcakes. A Chocolate Cupcake with Chocolate Frosting, a chocolate ganache drizzle with a Homemade Peppermint Bark Crumble on top.
    5 from 1 vote
    Print SaveSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 18 minutes minutes
    1 hour hour
    Total Time: 1 hour hour 48 minutes minutes
    Servings: 22 cupcakes
    Calories: 463kcal
    Author: Candi Elm

    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 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.

    Notes

    Not a fan of peppermint? The cake and frosting are just plain chocolate so you can leave off the peppermint decorations.
    If you want more Peppermint Flavor, add 1 teaspoon of peppermint extract into the cupcake batter or the frosting. 
    You can also substitute Vanilla Cupcakes, Vanilla Frosting, or both. 
    For a Sugar-Free Version, Substitute the Granulated Sugar and Brown Sugar for Swerve Sweetener, and for the Ganache and Bark use Lilly’s Chocolate. You can find them on Amazon or Walmart or most health food stores. 
     

    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
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

    More Winter Holidays

    • How to Make Homemade Chai Spice Mix
    • How to Make a Christmas Tree Charcuterie Board
    • Easy Red Velvet Crinkle Cookies
    • 15 Delicious Holiday Appetizer Recipes

    Desserts, Recipes, Winter Holidays

    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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