Peppermint Bark Cupcakes
Peppermint Bark Cupcakes are the perfect festive treat to elevate your holiday gatherings. These delightful cupcakes combine a rich chocolate base with creamy peppermint frosting and a crunchy topping of crushed peppermint candies, creating a symphony of flavors in each bite. Whether you’re celebrating with family or sharing them at parties, these cupcakes will bring joy and cheer to any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk (or almond/oat milk)
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat sugar and eggs until fluffy. Add milk, oil, vanilla extract, and peppermint extract; mix until smooth.
- Gradually combine dry ingredients with wet ingredients without overmixing.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, prepare frosting by beating softened butter until creamy; gradually add powdered sugar and cream until light and fluffy.
- Frost cooled cupcakes generously and top with crushed peppermint candies.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg