Peppermint Bark Cupcakes

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!

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 20

Total Time: 55

Servings: cupcakes

Calories: 277kcal

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 cup 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)

Instructions

Cupcakes

Heat oven to 350℉/177℃.
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

Room temperature is about 70℉/21℃.
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