• Skip to main content
  • Skip to primary sidebar
A Day In Candiland
menu icon
go to homepage
  • Recipes
    • Family Friendly Recipes
    • Afternoon Tea Recipes & Tips
    • Family Crockpot Meals
    • Best Instant Pot Tools
    • Dessert Recipes
  • Desserts
  • Afternoon Tea
  • Healthy Recipes
  • About
    • Contact Me
    • Guest Post Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
      • Family Friendly Recipes
      • Afternoon Tea Recipes & Tips
      • Family Crockpot Meals
      • Best Instant Pot Tools
      • Dessert Recipes
    • Desserts
    • Afternoon Tea
    • Healthy Recipes
    • About
      • Contact Me
      • Guest Post Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Christmas

    Chocolate Cupcakes With Homemade Peppermint Bark

    Published: Nov 12, 2019 · Modified: Nov 27, 2022 by Candi Elm

    15 shares
    • Share
    • Tweet
    • Yummly
    Jump to Recipe Print Recipe

    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 Peppermint Bark Cupcakes on a white table.
    Peppermint Bark Cupcakes with Chocolate Ganache

    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 cupcakes 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 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.

     

    Are you Overwhelmed with Planning Your Christmas Activities?

    Let me send you a FREE CHRISTMAS CHECKLIST  printable along with weekly recipes,  baking, and budgeting tips newsletter.

    Thanks! Keep an eye on your inbox for updates.

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

    Ingredients

    Ghirardelli Milk Chocolate and White Chocolate Wafers. You can find these at Walmart or most Grocery Stores.

    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 harden, 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 
    • Edible Christmas Gifts: Make Ahead Ideas They will Adore

    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

    Print Pin
    5 from 1 vote

    Chocolate Cupcakes with Homemade Peppermint Bark

    Create these festive Chocolate Cupcakes. A Chocolate Cupcake with Chocolate Frosting, a chocolate drizzle with a Homemade 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 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
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

    More Christmas

    • Easy Red Velvet Crinkle Cookies
    • 15 Delicious Holiday Appetizer Recipes
    • Christmas Teas
    • Instant Pot Vanilla Extract ready in 24 Hours

    Christmas, Dessert, Recipes

    About Candi Elm

    Candi Elm is a wife and mom who shares how you can simply create a sweet life with weekly encouragement, recipes, household budgeting, and organizing tips. She currently lives in Southern California while blogging, baking, and living life to the fullest.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

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

    More about me →

    Mango Detox Smoothie

    Blue Smoothie Bowl
    Watermelon Arugula Salad
    Two key lime smoothies in glasses
    Key Lime Smoothie

    Healthy Recipes

    • Watermelon Feta and Arugula Salad
    • Key Lime Smoothie
    • 17 Smoothie Bowl Recipes for 2022
    • Acai Smoothie Recipe
    Valentine's Oreo Pops
    You Make My Heart "Pop" Printable
    The Teacup Story
    What is a Tea Ministry

    Popular

    • How to use a Tea Tasting Journal
    • What is a Tea Ministry?
    • 17 Instant Pot Side Dishes
    • 17 Mouth Watering French Toast Recipes

    DISCLOSURE STATEMENT

    A Day in Candiland  is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Footer

    ↑ back to top

    About

    • Accessibility
    • Disclosure Policy
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    All content and photos are the property of A Day in Candiland. We love it when you share, so you may use a single image with a direct link back to the original piece of content. Republishing any content in its entirety is strictly prohibited. Please see our Privacy Policy for details.

    Copyright © 2022 A Day In Candiland