Peppermint Bark Cupcakes

Peppermint bark cupcake topped with crushed peppermint candies.

My festive peppermint bark cupcakes have a fluffy peppermint white chocolate frosting and surprise ganache filling. A fun Christmas recipe!

Recipe includes a how-to video!

Course cupcakes, Dessert

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings cupcakes

Calories 404kcal

Author Sam Merritt

Equipment

Ingredients

Cupcakes

1 ¾ cups (218 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar tightly packed
¾ cup (75 g) dark cocoa powder
2 Tablespoons cornstarch
1 ½ teaspoons baking soda
¾ teaspoon table salt
½ cup (113 g) unsalted butter melted
½ cup (118 ml) neutral cooking oil
2 large eggs + 1 large egg yolk
2 teaspoons vanilla extract
1 cup (236 ml) buttermilk room temperature preferred
½ cup (118 ml) very hot water 118ml

Ganache

1 cup (170 g) semi-sweet chocolate chips (or 6 oz chopped chocolate bar)
½ cup (118 ml) heavy cream

Frosting (see note)

6 oz (170 g) white chocolate bar chopped into small pieces
1 cup (226 g) unsalted butter softened
2 cups (250 g) powdered sugar
⅛ teaspoon table salt
1 teaspoon peppermint extract
½ teaspoon vanilla extract
1-2 Tablespoons heavy cream or milk if/as needed
Crushed candy canes for sprinkling (optional)

Instructions

Cupcakes

Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), whisk together flour, sugars, cocoa powder, corn starch, baking soda, and salt.
1 ¾ cups all-purpose flour, 1 cup granulated sugar, 1 cup light brown sugar, ¾ cup dark cocoa powder, 2 Tablespoons cornstarch, 1 ½ teaspoons baking soda, ¾ teaspoon table salt
Add melted butter and oil and stir well to thoroughly moisten the dry ingredients.
½ cup unsalted butter, ½ cup neutral cooking oil
Add eggs, egg yolk, and vanilla extract and stir to combine.
2 large eggs + 1 large egg yolk, 2 teaspoons vanilla extract
Gradually add buttermilk and stir until ingredients are well-combined.
1 cup buttermilk
Carefully add the hot water and stir until all ingredients are well-combined; use a spatula to scrape the sides and bottom of the bowl to be sure all ingredients are fully incorporated and batter is uniform (it will be thin, this is normal).
½ cup very hot water
Evenly divide batter between the prepared muffin tins; each well should not be more than ⅔ full (if you have extra batter, just discard it as over-filling the tins can cause the cupcakes to cave in after baking).
Bake in preheated 350F (175C) oven for 17-18 minutes, a toothpick inserted into the center should come out clean or with a few moist crumbs.
Allow cupcakes to cool in tin for 5-8 minutes then carefully remove to a cooling rack to cool completely before filling and decorating (the tin and cupcakes will be hot, be careful! I use a butterknife to gently lift up each cupcake and then carefully remove to a cooling rack). Once cupcakes have cooled completely, prepare the ganache filling.

Ganache

In a medium-sized, microwave-safe bowl, combine chocolate chips and heavy cream and microwave for 25 seconds. Stir well, and continue to microwave in 15 second increments, stirring after each, until chocolate is completely melted and mixture is smooth. While ganache is cooling, prepare the frosting.
1 cup semi-sweet chocolate chips, ½ cup heavy cream

Frosting

In a small, microwave-safe bowl, heat chocolate in 15-second intervals (stirring after each) until chocolate is melted and smooth. Allow to cool until no longer warm to the touch (but not solid).
6 oz white chocolate bar
In a large mixing bowl, use an electric mixer to beat softened butter until creamy, smooth, and well-whipped.
1 cup unsalted butter
Drizzle in melted, cooled chocolate and stir on low speed until combined.
Gradually add powdered sugar, stirring on low speed to combine. Sprinkle in salt, peppermint extract, and vanilla extract, stir to combine.
2 cups powdered sugar, ⅛ teaspoon table salt, 1 teaspoon peppermint extract, ½ teaspoon vanilla extract
If frosting is too thick for your liking, drizzle in a splash of heavy cream or milk, stir on low speed to combine, then increase mixer speed to high and beat for 30 seconds until you have a light, creamy, fluffy frosting.
1-2 Tablespoons heavy cream or milk

Assembly

Using a small knife, carefully cut a cavity 1” deep and 1” in diameter into the top of the cooled cupcake. Remove this piece/plug of cupcake, and slice off the bottom of the “seal” so that about ¼” of the top remains (I demonstrate this process in the video, if that helps!). Set aside, this will be used to cover the ganache filling.
Fill the cavity of each cupcake with enough ganache that it is almost filled to the top. Retrieve your reserved seal and nestle it into the surface to cover the ganache.
Pipe or spread the frosting over each cupcake. Sprinkle with crushed candy canes, if desired.
Crushed candy canes

Video

Notes

Extract

Do not use “mint” extract as it doesn’t have the same flavor as peppermint and ends up tasting a bit more like toothpaste.

Frosting

I used a lot of frosting in the pictures for this post, but realistically I usually use much less when serving. If you want to decorate all of the cupcakes with as much frosting as seen in the photos you will have to double the frosting. I used the Ateco 848 tip.

Storing

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Nutrition