Peppermint Bark Cupcakes Recipe
Servings: 12 cupcakes
Calories: 409 kcal
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.
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
For the Chocolate Cupcakes
Preheat the oven to 350°F and line 12 muffin tins with paper liners.
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
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
Divide the batter between the cupcake tins, 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.
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.
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
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Calories: 409 kcal | Carbohydrates: 58 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 8 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 56 mg | Potassium: 80 mg | Fiber: 1 g | Sugar: 45 g | Vitamin A: 294 IU | Vitamin C: 1 mg | Calcium: 50 mg | Iron: 1 mg