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–+ servings
Several peppermint bark cupcakes on a marble surface.

Peppermint Bark Cupcake Recipe

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Moist chocolate cupcakes are topped with creamy white chocolate peppermint frosting in this quick and easy chocolate peppermint bark cupcake recipe.
Course Dessert
Cuisine American
Keyword Christmas
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 16 cupcakes
Author Danielle Rye

Ingredients

Chocolate Cupcakes

  • 1 cup all-purpose flour spooned & leveled (125 grams)
  • ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed light brown sugar (100 grams)
  • ½ cup granulated sugar (100 grams)
  • ⅓ cup canola or vegetable oil (80 ml)
  • ½ cup buttermilk (120 ml)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup hot water (120 ml)
  • 1 teaspoon instant coffee or instant espresso powder optional, but recommended

White Chocolate Peppermint Frosting

  • 6 ounces white chocolate roughly chopped (170 grams; I recommend using white chocolate bars instead of baking chips)
  • 1 cup unsalted butter softened (226 grams; 2 sticks)
  • 2 ½ cups powdered sugar (300 grams)
  • 1 tablespoon heavy cream (15 ml)
  • ½ to 1 teaspoon peppermint extract I prefer to use 1 teaspoon
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Optional Toppings

  • Crushed candy canes
  • Peppermint bark squares/pieces

Instructions

  • To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined.
    1 cup all-purpose flour, ¼ cup plus 2 tablespoons unsweetened natural cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup packed light brown sugar, ½ cup granulated sugar
  • Add the oil, buttermilk, egg, and vanilla extract and mix until just combined. The batter will be thick like brownie batter.
    ⅓ cup canola or vegetable oil, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract
  • Add the instant coffee (or instant espresso powder) to the hot water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is normal!
    ½ cup hot water, 1 teaspoon instant coffee or instant espresso powder
  • Distribute the batter evenly between all 16 cupcake liners, making sure to only fill each one a little over halfway full.
  • Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
  • Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.
  • To make the white chocolate peppermint frosting: Add the chopped white chocolate to a microwave-safe bowl. Microwave in 30 second increments at 50% power, stirring well after each increment, until completely melted and smooth. Set aside for 15 to 20 minutes to cool while you prepare the frosting.
    6 ounces white chocolate
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for 30 seconds to 1 minute or until smooth.
    1 cup unsalted butter
  • Mix in half of the powdered sugar on low speed, then mix in the remaining half of the powdered sugar until fully combined.
    2 ½ cups powdered sugar
  • Add the heavy whipping cream, peppermint extract, vanilla extract, and salt and continue mixing on low speed until fully combined, stopping to scrape down the sides of the bowl as needed.
    1 tablespoon heavy cream, ½ to 1 teaspoon peppermint extract, ½ teaspoon pure vanilla extract, ⅛ teaspoon salt
  • Pour the cooled, melted white chocolate into the bowl and mix on low speed until the mixture is well combined. Stop and scrape down the sides of the bowl and mix for another 30 seconds or until the frosting is smooth and creamy.
  • To assemble the cupcakes: Add the frosting to a piping bag fitted with your preferred piping tip and pipe the frosting onto the cooled cupcakes.
  • Top with crushed candy canes or pieces of peppermint bark, if desired.
    Crushed candy canes, Peppermint bark squares/pieces

Video

Notes

Storage Instructions: Cupcakes may be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before using it to frost the cupcakes.