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These peppermint bark cupcakes are moist chocolate cupcakes, frosted with a sweet and creamy white chocolate buttercream, and studded with cool, crushed peppermint candy canes.
One of my favorite parts of the holiday season is the delicious chocolate and mint combo that is peppermint bark!
I’ve taken those familiar and fun flavors and turned them into a delicious cupcake! Who doesn’t love cupcakes?
These peppermint bark cupcakes start with a moist and tender crumb, oil-based chocolate cupcake made with cocoa powder, a smooth and sweet buttercream, made with white chocolate chips, vanilla extract, and minty peppermint candy canes.
They’re a perfect dessert to celebrate the season, and they also make a tasty and thoughtful gift!
Trust me, after making these peppermint bark cupcakes, you’ll wish it was winter all year round.
Ingredients for peppermint bark cupcakes
For chocolate cupcakes:
- Whole milk – Whole milk will add moisture to the peppermint bark cupcakes ensuring that the batter is the perfect consistency!
- Vegetable oil – Vegetable oil will keep the cupcakes from being dry and crumbly.
- Eggs – Eggs will help the ingredients emulsify together.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor to the peppermint bark cupcakes.
- Granulated sugar – Granulated sugar will add sweetness.
- All-purpose flour – All-purpose flour is a common baking ingredient that will make up the body of our batter.
- Baking cocoa – Baking cocoa will give these cupcakes a rich, chocolaty flavor.
- Baking powder – Baking powder will keep these cupcakes light and fluffy.
For white chocolate buttercream:
- Softened butter – Softened butter is a common base fat for American buttercream.
- Powdered sugar – Powdered sugar is a preferred sugar for frosting because it can dissolve at room temperature.
- White chocolate chips – These white chocolate chips are melted and cooled before being added to the frosting.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor to the buttercream frosting.
- Crushed candy canes – Crushed candy canes will give the buttercream a minty and sweet peppermint burst of freshness.
How to make peppermint bark cupcakes
Making these cupcakes starts with the batter.
In a large bowl, simply mix together all of your wet ingredients (and don’t forget, that includes the granulated sugar).
Add your dry ingredients to the bowl and mix until they’re just combined with the wet ingredients.
You definitely do not want to overmix the batter, because that could result in tough, rubbery cupcakes.
Once the cupcakes have been baked, make sure you cool them completely! If they’re even a little bit warm, they will melt the buttercream frosting.
To make the buttercream frosting, place all of the ingredients (except the crushed candy canes) in a bowl and mix until thoroughly combined and fluffy. Using a stand mixer or hand mixer is best here, to help incorporate air into the buttercream and thoroughly mix everything together.
Then you simply frost the cupcakes with the buttercream and sprinkle the tops with crushed candy canes!
What is the difference between cocoa powder and dutch processed cocoa powder?
Dutch-processed cocoa powder is cocoa powder that has been washed with a potassium carbonate solution to neutralize the acidity of the cocoa powder, making for a more intense and smoother chocolaty flavor than regular cocoa powder.
You can absolutely substitute one for the other! It’s up to your personal preference.
Sugar substitute
If you have dietary or nutritional needs and cannot use traditional granulated sugar, feel free to substitute with your favorite cane sugar alternative.
They’ve come a long way, and are usually a 1:1 ratio.
I’ve even seen sugar-free powdered sugars available at some major grocery stores and online.
Toppings
I’ve topped these peppermint bark cupcakes with crushed candy canes, but here are a few other great topping ideas:
- One mini candy cane sticking up on top
- Holiday shaped sprinkles
- Crushed peppermint bark chocolate candy
- Curls of shaved chocolate
Storage and leftovers
Any leftover peppermint bark cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
More cupcake recipes
- Love all things tangy and tart? Try my Lemon Curd Cupcakes
- Celebrating the flavors of the season? Try my Caramel Apple Cupcakes
- Still, enjoying pumpkin flavors? Try my Pumpkin Pie Cupcakes
- Looking for a sophisticated flavor? Try my Chocolate Guinness Cupcakes
Peppermint Bark Cupcakes
Ingredients
For chocolate cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1-¼ cups all purpose flour
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
For white chocolate buttercream:
- ½ cup unsalted butter, softened
- 2-¼ cups powdered sugar
- ¼ cup white chocolate chips, melted and cooled
- 1 teaspoon vanilla extract
- ¼ cup crushed candy canes
Instructions
For chocolate cupcakes:
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Add the granulated sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Mix just until combined.
- Divide the batter between the cupcake tins, 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 white chocolate buttercream:
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the melted white chocolate and 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.
- Store the cupcakes in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pretty AND tasty. These were definitely the hit of the party. Thanks for the recipe.
Whether shared at holiday parties or savored as a sweet treat by the fireplace, these Peppermint Bark Cupcakes are a delicious way to indulge in the joy of the season. A festive and delightful addition to any dessert spread!