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featured peppermint bark cupcakes

Peppermint Bark Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 cupcakes
Calories: 409kcal
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.
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Ingredients

For the Chocolate Cupcakes

  • ½ cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder

For the White Chocolate Buttercream

  • ½ cup unsalted butter room temperature
  • 2 ¼ cups powdered sugar
  • ¼ cup white chocolate chips melted and cooled
  • 1 teaspoon pure vanilla extract
  • ¼ cup crushed candy canes

Instructions

For the Chocolate Cupcakes

  • Preheat the oven to 350°F and line 12 muffin tins with paper liners.
    ingredients for peppermint bark cupcakes
  • In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
    ½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
    wet ingredients for chocolate cupcakes in a white bowl
  • Add the granulated sugar and whisk to combine.
    1 cup granulated sugar
  • Add the flour, cocoa, and baking powder. Mix just until combined.
    1 ¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
    chocolate cupcake batter in a white bowl
  • Divide the batter between the cupcake tins, filling each one ¾ of the way full.
    chocolate cupcake batter in a cupcake tin before baking
  • 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
    ingredients for white chocolate buttercream
  • 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.
    2 ¼ 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.
    white chocolate buttercream frosting in a glass bowl
  • 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

  • Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 409kcal | Carbohydrates: 58g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 56mg | Potassium: 80mg | Fiber: 1g | Sugar: 45g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg