Peppermint Bark

Candy canes for decorations

Instructions

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

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

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

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