Peppermint Bark Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cool Time: 1

Total Time: 1 40

Servings: cupcakes

Calories: 408kcal

Author: Becky Hardin - Easy Dessert Recipes

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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Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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.

Storage: Store peppermint bark cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition