Peppermint Bark Cupcakes
Create these festive Chocolate Peppermint Bark Cupcakes. A Chocolate Cupcake with Chocolate Frosting with a Peppermint Bark Crumble on top.
- 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
- 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
- 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 heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined
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
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
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