Description
Peppermint bark cupcakes are the ultimate festive dessert for the holiday season, combining rich chocolate cupcakes, creamy white chocolate buttercream, and a crunchy peppermint topping. Perfect for Christmas parties, winter gatherings, or gifting, these cupcakes deliver a beautiful presentation and a delightful balance of chocolate and peppermint flavors.
Ingredients
1 cup cake flour (or all-purpose flour)
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup vegetable oil (or canola/light olive oil)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 cup granulated sugar
½ cup whole milk
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
Peppermint bark, broken into small pieces
Crushed candy canes
Instructions
- Make the cupcakes: Preheat oven to 350°F and line a cupcake pan. In a bowl, whisk flour, cocoa, baking powder, and salt. In another bowl, whisk oil, eggs, vanilla, peppermint extract, and sugar. Mix in half of the dry ingredients, then milk, then remaining dry mix. Fill liners halfway. Bake 18–22 minutes until a tester comes out clean. Cool completely.
- Prepare buttercream: Melt white chocolate and cool. Beat butter, powdered sugar, and peppermint extract until smooth. Slowly mix in melted chocolate. Beat until light and fluffy, adding milk if needed.
- Decorate: Frost cooled cupcakes with buttercream. Garnish with crushed candy canes and peppermint bark pieces.
Notes
- Do not overbake—cupcakes should remain moist and tender.
- Cool white chocolate before adding to buttercream to prevent curdling.
- Use a piping bag with a star tip for bakery-style swirls.
- Store frosted cupcakes in an airtight container at room temperature up to 2 days.
- Unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 42g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
