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–+ servings
three peppermint bark cupcakes on plate with three more around, a marble cake plate behind with peppermint bark and crushed peppermint around.

Peppermint Bark Cupcakes

4.50 from 2 votes
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Author: Traci Crossland
These Peppermint Bark Cupcakes are not only simple to make and perfect for the holiday's, but extra chocolate-y and perfectly pepperminty. It's truly like Christmas in every bite!

Ingredients

Cupcakes

  • ½ cup natural process cocoa sifted
  • ⅝ cup boiling water
  • 1¼ cups all purpose flour*
  • 1⅛ cups granulated sugar
  • 1½ teaspoons baking powder
  • ⅓ teaspoon baking soda
  • ⅝ teaspoon salt
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • ⅓ cup vegetable oil
  • ⅝ cup whole milk room temperature
  • 1¼ teaspoons vanilla extract

Frosting

  • ¾ cups white chocolate
  • 9 Tablespoons salted butter room temperature
  • 1⅛ cups powdered sugar sifted
  • 1/16-⅛ teaspoon peppermint extract
  • 1⅛ Tablespoons heavy cream
  • crushed candy canes for topping (optional)
US Customary - Metric

Instructions

Cupcakes

  • Heat oven to 350℉.
  • Line muffin tin with paper liners, or spray with baking spray. Set aside.
  • In a small bowl, whisk together cocoa and boiling water. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together egg, egg yolk, oil, milk, and vanilla.
  • Pour wet ingredients over dry ingredients.
  • Whisk only to blend.
  • Stir in chocolate.
  • Fill muffin cups ⅔ full.
  • Bake for 18-20 minutes, or until done.

Frosting

  • Place white chocolate in a microwave proof bowl.
  • Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
  • With an electric mixer, beat butter and powdered sugar until light and fluffy.
  • Stir in melted chocolate.
  • Mix in peppermint extract and cream.
  • Beat until light and fluffy.
  • Spoon into a piping bag fitted with desired tip, optional.
  • Pipe or spread on top of cooled cupcakes.
  • Top with crushed candy canes (optional).

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Remember to preheat your oven.
  • Make sure you’re baking soda and baking powder are in-date!
  • Do not over-mix the batter.
  • To ensure each cupcake is the same size, use a large cookie scoop (3 Tablespoons)!
  • If you’re unsure the cupcakes are done baking, poke the middles with a toothpick or cake tester. If it comes out clean, then they’re done! If there’s still batter on it, the cupcakes may need to be baked 2-3 minutes more.
  • When melting the chocolate for the frosting, do not leave it long! If it gets too cold, remelt the chocolate before adding it.

Nutrition

Serving: 1cupcakeCalories: 277kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 44mgSodium: 220mgPotassium: 93mgFiber: 1gSugar: 27gVitamin A: 262IUVitamin C: 0.04mgCalcium: 57mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.