Description
Peppermint Bark Cupcakes combine rich chocolate cake with a light and fluffy white chocolate peppermint buttercream frosting, topped with crushed candy canes and peppermint bark for a festive holiday treat. These cupcakes balance the deep cocoa flavors with refreshing peppermint and creamy white chocolate, perfect for celebration or gifting.
Ingredients
Cupcakes
- 1 cup cake flour (substitute all purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil (substitute canola oil or light olive oil)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup granulated sugar
- 1/2 cup whole milk
White Chocolate Buttercream Frosting
- 4 ounces white chocolate (melted and cooled)
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1/4 teaspoon peppermint extract
- 2-4 tablespoons whole milk (as needed to adjust consistency)
Toppings
- Peppermint bark pieces
- Crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when the batter is prepared.
- Mix Dry Ingredients: In a small bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined. Set this bowl aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together vegetable oil, eggs, vanilla extract, and peppermint extract until smooth. Then whisk in the granulated sugar until fully incorporated and the mixture is smooth.
- Incorporate Dry and Milk: Stir in about half of the flour mixture to the wet ingredients, followed by the whole milk, and then the remaining flour mixture. Mix until the batter is fully combined but do not overmix to keep cupcakes tender.
- Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them halfway to allow room for rising.
- Bake: Place the cupcake pan in the preheated oven and bake for 18-22 minutes, or until a cake tester inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the pan and allow them to cool completely on a wire rack before frosting. Cooling is essential for the frosting to spread smoothly without melting.
- Melt White Chocolate: Melt the white chocolate in a microwave in 20-second intervals, stirring between each until completely melted. Let it cool to near room temperature but still fluid to avoid melting the buttercream.
- Prepare Buttercream: Using a hand or stand mixer with a paddle attachment, beat the room temperature unsalted butter, powdered sugar, and peppermint extract together on medium speed until the mixture is smooth and creamy.
- Add White Chocolate: Reduce mixer speed to low and slowly drizzle the melted, cooled white chocolate into the buttercream. Once incorporated, increase speed to high and beat for 3-4 minutes until the buttercream is light and fluffy.
- Adjust Consistency: If the frosting is too thick for spreading, add 1-2 teaspoons of whole milk at a time to thin it to your desired consistency.
- Frost Cupcakes: Generously frost the cooled chocolate cupcakes with the white chocolate peppermint buttercream.
- Garnish: Top each frosted cupcake with crushed candy canes and pieces of peppermint bark to add texture and festive flavor.
Notes
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- Use room temperature eggs and butter for better mixing and smoother batter and frosting.
- Crushing candy canes finely allows better adherence to the frosting and enhances texture.
- Substitute cake flour with all-purpose flour by removing 2 tablespoons per cup for similar results.
- For a stronger peppermint flavor, increase peppermint extract in frosting incrementally and taste as you go.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
