These peppermint bark cupcakes are a festive holiday treat that combines rich chocolate cupcakes, fluffy white chocolate buttercream, and a crunchy peppermint topping. Perfect for Christmas gatherings, winter parties, or as a sweet homemade gift, these cupcakes are as beautiful as they are delicious.

Why You’ll Love This Recipe

A perfect balance of rich chocolate and refreshing peppermint flavors.
Moist cupcakes that stay soft and tender.
Light and fluffy white chocolate buttercream that melts in your mouth.
A festive topping of crushed candy canes and peppermint bark for crunch and color.
Great for holiday parties, gifting, or baking with kids.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cupcakes:

1 cup cake flour (or substitute all-purpose flour)
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup vegetable oil (or substitute canola oil or light olive oil)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 cup granulated sugar
½ cup whole milk

White Chocolate Buttercream:

4 ounces white chocolate, melted and cooled
1 cup unsalted butter, room temperature
3 cups powdered sugar
¼ teaspoon peppermint extract
2–4 tablespoons whole milk, as needed

Topping:

Peppermint bark, broken into small pieces
Crushed candy canes

Directions

Chocolate Cupcakes

Preheat oven to 350°F and line a cupcake pan with liners.
In a bowl, whisk flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, whisk together vegetable oil, eggs, vanilla, and peppermint extract. Add sugar and whisk until combined.
Stir in half of the dry ingredients, then add milk, followed by the remaining dry ingredients. Mix until fully combined.
Fill cupcake liners halfway (about ¼ cup batter each).
Bake for 18–22 minutes, or until a tester comes out clean.
Let cool completely on a wire rack before frosting.

White Chocolate Buttercream

Melt white chocolate and allow it to cool to room temperature (still liquid but not hot).
In a stand mixer or with a hand mixer, beat butter, powdered sugar, and peppermint extract until smooth.
On low speed, drizzle in melted white chocolate and mix until incorporated.
Beat on high speed for 3–4 minutes until light and fluffy. Add milk as needed to thin.
Frost cooled cupcakes, then garnish with crushed candy canes and peppermint bark pieces.

Servings and timing

This recipe makes 12 cupcakes.

Prep time: 20 minutes
Bake time: 18–22 minutes
Total time: about 45 minutes

Variations

Chocolate Peppermint Ganache: Add a chocolate ganache drizzle before topping with candy canes.
Extra Minty: Increase peppermint extract for a stronger flavor.
Different toppings: Swap peppermint bark with white chocolate curls, holiday sprinkles, or mini marshmallows.
Gluten-free option: Use a gluten-free flour blend in place of cake flour.
Filled cupcakes: Add a peppermint chocolate filling inside for a surprise center.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days (bring to room temperature before serving).
Freeze unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting.
Buttercream can be made ahead and stored in the fridge for up to 1 week or frozen for 1 month.

FAQs

Can I make these cupcakes ahead of time?

Yes, bake and store them unfrosted, then add buttercream and toppings before serving.

Can I use store-bought peppermint bark?

Absolutely, though homemade adds a special touch.

How do I keep the cupcakes moist?

Avoid overbaking and store them in an airtight container.

Can I use dark chocolate instead of white chocolate in the frosting?

Yes, but it will change the flavor profile to a richer chocolate-mint.

How do I crush candy canes without making a mess?

Place them in a zip-top bag and crush with a rolling pin.

Can I use peppermint oil instead of extract?

Yes, but it’s much stronger—use only a drop or two.

Do I need cake flour?

Cake flour gives a lighter texture, but all-purpose flour works well as a substitute.

Can I make mini cupcakes with this recipe?

Yes, bake for 10–12 minutes instead of 18–22.

Why do I need to cool the white chocolate before adding it to buttercream?

Hot chocolate will melt the butter and ruin the frosting texture.

How do I frost the cupcakes neatly?

Use a piping bag with a star tip for a professional bakery-style swirl.

Conclusion

Peppermint bark cupcakes are the perfect holiday dessert, combining chocolatey richness, peppermint freshness, and festive crunch. Whether you’re making them for a Christmas party, holiday gift boxes, or just a cozy winter treat, these cupcakes are sure to impress.

Ezabella

Peppermint Bark Cupcakes

Why You’ll Love This Recipe

Ingredients