Peppermint Bark Cupcakes are the most delicious festive treat you’ll make all holiday season! Moist, fluffy homemade chocolate cupcakes are topped with a decadent white chocolate buttercream that’s speckled with candy cane bits.
Chocolate Peppermint Cupcakes
It’s never really Christmas until my kitchen is filled with all of my favorite baked goods, and these homemade chocolate peppermint cupcakes are a MUST make every year!
Simple, yet unforgettably good chocolate cupcakes serve as the base to a decadent buttercream frosting that’s then topped with crunchy, festive candy cane bits.
Chocolate and peppermint is a favorite combo of mine, especially when some white chocolate is thrown into the mix, too. When you put all of those scrumptious flavors together in a single bite in the form of a perfect homemade cupcake, real Christmas magic happens.
Trust me, this is better than anything Santa may leave under the tree!
Why You’ll Love this Christmas Cupcakes Recipe:
- Homemade: Box cake mixes are fine, but they can’t compare to the real homemade thing. This homemade cupcake recipe is moist, fluffy, and always oh so perfect.
- Easy: Just because these cupcakes are made from scratch doesn’t mean they’re not a cinch to whip up! The steps here are wonderfully easy to follow.
- Festive: These cupcakes are inspired by a classic, beloved Christmas treat – peppermint bark! If you’re searching for the perfect fun, festive dessert, this is it.
Want more peppermint recipes? Try these peppermint brownies or peppermint patties!
How to Make Peppermint Bark Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare by preheating the oven and lining muffin tins with liners.
- Whisk together the wet ingredients for the cupcakes.
- Stir in the sugar to the batter, then add the remaining dry ingredients one at a time.
- Divide the batter evenly amongst the lined tins.
- Bake, then cool.
- To make the frosting, start by beating the butter and powdered sugar together.
- Next, add the white chocolate and vanilla.
- Beat until fluffy.
- Transfer the buttercream frosting to a piping bag.
- Frost the cupcakes, garnish with candy cane bits, and enjoy!
Peppermint Bark Cupcakes Ingredients & Notes
- Milk: Adds richness and moisture to the cupcakes. Use whole milk for best results, but any milk (dairy or nondairy) will work.
- Vegetable Oil: Adds moisture.
- Eggs: Bind the cupcakes together so they don’t fall apart.
- Vanilla: Pure vanilla extract enhances the flavor of the chocolate in the cupcakes.
- Sugar: Granulated sugar sweetens the cupcakes.
- Flour: All-purpose flour gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon and level method!
- Cocoa Powder: Makes the cupcakes chocolatey. Make sure to use unsweetened baking cocoa.
- Baking Powder: Helps the cupcakes rise.
- Butter: The base of the frosting – make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- White Chocolate: Gives the icing great flavor and is a classic addition to peppermint bark.
- Candy Canes: Add mint to the cupcakes – another classic flavor in peppermint bark.
I like to use unsweetened cocoa powder. You can use either Dutch-process or natural cocoa powder, but I prefer Dutch-process since this recipe doesn’t have any baking soda to help neutralize the acidity of natural cocoa powder.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
Curling up on the couch with my family and watching a Christmas movie with a few chocolate peppermint cupcakes sounds like the best winter night ever!
You may want to double this recipe if you’re planning on serving these cupcakes at a party. They’re so good, people tend to crave more than one!
Recipe Tips and Notes
- You can buy the candy cane bits already crushed and ready to go at most stores. However, if you’re out of luck, just place whole unwrapped candy canes in a Ziplock bag and smash them with a rolling pin.
- Use pure vanilla extract for the best flavor, NOT imitation.
- Make sure the melted chocolate chips aren’t hot as you mix them with the other ingredients, or you risk the ingredients not mixing well together.
What white chocolate chips are best for the buttercream frosting?
Make sure you’re using plain ones that have no added colors or flavors.
Can I add peppermint extract to the cupcakes or frosting?
Yes, you can! I don’t recommend adding more than a teaspoon to either, though, as peppermint extract is VERY potent.
Can I add espresso powder to the cupcake batter?
You definitely can. Espresso powder helps to deliciously deepen the chocolate flavor even more. Just like the peppermint, though, I only recommend tossing in about a teaspoon.
How do you make the most tried and true chocolate cupcake even better? By adding vanilla buttercream and candy cane bits, of course!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Peppermint Bark Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- ½ cup whole milk 114 grams
- ½ cup vegetable oil 100 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup granulated sugar 200 grams
- 1¼ cups all-purpose flour 150 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking powder 4 grams
For the White Chocolate Buttercream
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2¼ cups powdered sugar 254 grams
- ¼ cup white chocolate chips 43 grams, melted and cooled
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup crushed candy canes 45 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners.
- In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the granulated sugar and whisk to combine.1 cup granulated sugar
- Add the flour, cocoa, and baking powder. Mix just until combined.1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
- Divide the batter between the cupcake tin wells, filling each one ¾ of the way full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and set them aside to cool before frosting.
For the White Chocolate Buttercream
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment.½ cup unsalted butter
- With the mixer on low speed, slowly add the powdered sugar. Once the powdered sugar has been incorporated, add the melted white chocolate and vanilla extract.2¼ cups powdered sugar, ¼ cup white chocolate chips, 1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat until the buttercream is light and fluffy, about 2 minutes. If the buttercream is too dry, feel free to add a tablespoon of milk to bring it together.
- Transfer the buttercream to a piping bag fitted with your choice of tip.
- Frost the cupcakes as desired and top with crushed candy canes.¼ cup crushed candy canes
Notes
- You can buy the candy cane bits already crushed and ready to go at most stores. However, if you’re out of luck, just place whole unwrapped candy canes in a Ziplock bag and smash them with a rolling pin.
- Use pure vanilla extract for the best flavor, NOT imitation.
- Make sure the melted chocolate chips aren’t hot as you mix them with the other ingredients, or you risk the ingredients not mixing well together.
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