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.
Servings: 22 cupcakes
- 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
- 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
- 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
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 3 Tablespoons of heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined.
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.
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.
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.
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