You have to try these Peppermint Bark Christmas Cupcakes to believe it. Delicious cupcakes topped with homemade peppermint bark. These Christmas cupcakes are a must for any party.
Peppermint Bark Chocolate Cupcakes
These peppermint bark cupcakes are not only delicious but they are just plain fun. If you are in charge of bringing a dessert to Christmas and want something a little bit different, you want to make these cupcakes.
How to Store Christmas Cupcake topped with Peppermint Bark
These Christmas cupcakes need to be stored in an airtight container. They should be stored at room temperature to make sure that the cupcakes stay fresh as long as possible. While putting cupcakes in the refrigerator does make them last longer, the cupcakes will taste dried out. I keep my cupcakes in the cupcake container listed below.
Can I freeze Peppermint Bark Cupcakes
I love freezing cupcakes. It is a great way to save the cupcakes from going bad. It is also a great way to have my favorite cupcakes on hand whenever I want them. I freeze the cupcakes unwrapped first then I wrap them and freeze them. This prevents the frosting from sticking to the plastic.
How to Make Peppermint Bark
For this Christmas Cupcake recipe you need to make peppermint bark. I use my Peppermint Bark and then break it into pieces for the top of the cupcakes.
Ingredients in Peppermint Bark Cupcakes
- Flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Sugar
- Canola oil
- Buttermilk
- Egg
- Vanilla extract
- Unsalted sweet cream butter
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Candy canes
- Semi sweet chocolate chips
- Peppermint Bark
Other Things You Will Need
- cupcake wrappers
- ice cream scoop
- Small pot
- Squeeze bottle
How to Make Peppermint Bark Christmas Cupcakes
How to Make Chocolate Cupcakes
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Pour the batter 3/4 in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
How to Make Chocolate Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar and cocoa powder 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined
How to Make Chocolate Ganache
Using a small pot, pour the heavy whipping cream into it and place on medium heat
Pour the chocolate chips into a medium heat safe bowl
Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour the chocolate ganache into the squeeze bottle
How to Decorate the Cupcakes
Using a ice cream scooper, scoop the frosting onto the cupcake
Using the ganache drizzle it over the top of the frosting
Place a cut peppermint bark into the back of the frosting
Place a candy cane in front of the peppermint bark
Sprinkle some crushed candy canes on top
More Christmas Recipes
- Rudolph’s Christmas Themed Cocktail
- Peppermint Mocha Brownies
- Anna Frozen Cupcakes
- Candy Cane Fudge
- Chocolate Peppermint Cookies with Espresso
- Christmas Oreo Cupcakes
- Grinch Pops | Grinch Rice Krispie Treats
- Christmas Tree Cupcakes
Peppermint Bark Christmas Cupcakes
Ingredients
Cupcake Ingredients
- 1 C flour
- ¼ C plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C brown sugar
- ½ C sugar
- ⅓ C Canola oil
- ½ C buttermilk
- 1 large egg room temp
- 1 tsp. pure vanilla extract
For the chocolate frosting
- 1 C unsalted sweet cream butter softened
- 2 1/2 C powdered sugar
- 1/4 C cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
Chocolate Ganache Ingredients
- 1 C semi sweet chocolate chips
- 1/3 C Heavy Whipping cream
Decorations Ingredients
- Peppermint Bark
- Candy canes for decorations
Directions
Decorations Ingredients
- Peppermint Bark
- Candy canes for decorations
- Instructions
Chocolate cupcakes:
- Preheat oven to 350°F.
- Line your muffin pans with cupcake liners and set aside.
- In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
- Pour the batter 3/4 in the cupcake liners.
- Fill each one 3/4 of the way full.
- Bake at 350°F for 17-20 minutes.
- Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool
Chocolate frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
- Add the butter on medium speed and beat for 1 minute.
- Add in the powdered sugar and cocoa powder 1 cup at a time.
- Continue to mix to combine.
- Add the heavy whipping cream and vanilla extract.
- Mix on medium-high speed until the mixture is combined
Chocolate Ganache Directions
- Using a small pot, pour the heavy whipping cream into it and place on medium heat
- Pour the chocolate chips into a medium heat safe bowl
- Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour the chocolate ganache into the squeeze bottle
Decorating directions
- Using a ice cream scooper, scoop the frosting onto the cupcake
- Using the ganache drizzle it over the top of the frosting
- Place a cut peppermint bark into the back of the frosting
- Place a candy cane in front of the peppermint bark
- Sprinkle some crushed candy canes on top
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