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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
Keyword chocolate cupcakes, Cupcakes, Dessert, Peppermint
Prep Time 30 minutes
Cook Time 18 minutes
1 hour
Total Time 1 hour 48 minutes
Servings 22
Calories 293kcal
Author Candi Elm


Cupcake Batter

  • 1 Cup Flour
  • 1/4 Cup Unsweetened Cocoa
  • 2 TBS Unsweetened Cocoa
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp 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 tsp Pure Vanilla Extract

Chocolate Frosting

  • 1 Cup Butter Unsalted Room Temp
  • 2 1/2 Cups Powdered Sugar Sifted
  • 1/4 Cup Cocoa Powder
  • 3 TBS Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • Candy Canes For Decorations

Chocolate Ganache Ingredients

  • 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


  • 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


Serving: 1g | Calories: 293kcal | Carbohydrates: 34g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 166mg | Potassium: 126mg | Fiber: 2g | Sugar: 26g | Vitamin A: 368IU | Calcium: 33mg | Iron: 1mg