The holiday season is a time for cozy gatherings, festive cheer, and, of course, delicious treats that make us feel all warm and fuzzy inside. Imagine biting into a rich chocolate cupcake topped with creamy peppermint frosting, each bite bursting with the refreshing taste of mint and the sweetness of chocolate. This is the magic of peppermint bark cupcakes, a delightful dessert that brings joy to any holiday table.
Every year during the holidays, my family gathers around to bake our favorite treats. The aroma of freshly baked goodies fills the house like an edible hug. Peppermint bark cupcakes have become a staple at our family gatherings; they are not only easy to whip up but also a delightful twist on traditional holiday flavors that everyone loves.
Why You'll Love This Recipe
- These peppermint bark cupcakes are quick to prepare and perfect for last-minute holiday parties
- The flavor combination of rich chocolate and refreshing peppermint will leave everyone asking for seconds
- Visually stunning with their festive colors, these cupcakes make great gifts or party treats
- Versatile enough to be enjoyed throughout winter, they’re not just for Christmas!
One year, I made these for my office holiday party, and the entire platter disappeared within minutes. My coworkers practically fought over the last one, declaring them the best thing I had ever baked!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use a high-quality flour for the best texture in your cupcakes.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor we crave.
Baking Powder: Ensure your cupcakes rise perfectly by using fresh baking powder.
Sugar: Granulated sugar sweetens your batter and enhances overall flavor.
Eggs: These help bind your ingredients together while adding moisture.
Milk: Whole milk creates a richer cupcake; feel free to substitute with almond milk if preferred.
Vegetable Oil: This keeps your cupcakes moist and tender without being overly heavy.
Vanilla Extract: A splash of vanilla adds depth to your cupcake flavor profile.
Peppermint Extract: Just a little will impart a refreshing minty flavor that pairs beautifully with chocolate.
Chocolate Chips: Semi-sweet chocolate chips add rich chocolate pockets in every bite.
Buttercream Frosting: Whip up some peppermint-flavored buttercream for decadent topping perfection!
Candy Canes: Crush these for garnishing; they add festive flair and extra minty crunch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Peppermint Bark Cupcakes
Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners; this prevents sticking while adding color.
In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, and sugar until blended well. This ensures even distribution of dry ingredients.
In another bowl, combine eggs, milk, vegetable oil, vanilla extract, and peppermint extract. Mix until smooth; this liquid mixture will create a moist batter.
Gradually add dry ingredients to wet ingredients while stirring gently until just combined—overmixing can lead to dense cupcakes. Fold in chocolate chips with care.
Scoop batter evenly into prepared muffin tins—about two-thirds full ensures even rising without overflowing! Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool completely before frosting—this prevents melting! While cooling, prepare your buttercream frosting by whipping softened butter with powdered sugar until fluffy. Add crushed candy canes for festive flair!
Once cooled, frost each cupcake generously with peppermint buttercream. Top with more crushed candy canes for extra crunch—because who doesn’t love crunch?
Serve these delightful creations at gatherings or gift them in cute boxes—your friends will adore you forever!
Enjoy baking these peppermint bark cupcakes as part of your own holiday traditions!
You Must Know
- Peppermint Bark Cupcakes are a delightful treat perfect for holiday gatherings
- Their festive flavors and textures create a joyful experience, making every bite feel like a celebration
- The aroma of peppermint combined with chocolate will fill your kitchen, creating irresistible anticipation
Perfecting the Cooking Process
Start by baking the cupcakes while melting the chocolate for the bark. This multitasking ensures you maximize efficiency without compromising quality.
Add Your Touch
Feel free to swap out peppermint extract for vanilla if you prefer a milder flavor. Consider adding crushed candy canes for extra crunch and holiday flair.
Storing & Reheating
Store your Peppermint Bark Cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them to maintain freshness.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing; it helps create a light and fluffy texture
- Don’t overmix the batter to avoid dense cupcakes; mix just until combined
- Experiment with different types of chocolate for unique flavor profiles that suit your taste
Sharing these cupcakes at my family gathering brought smiles all around. Watching little ones’ eyes light up at the peppermint bark was priceless and made my day!
FAQ
Can I use other extracts instead of peppermint?
Absolutely! Vanilla or almond extracts can offer delicious alternatives to peppermint.
How do I prevent cupcakes from sticking to the liners?
Make sure to grease the liners lightly or use high-quality parchment paper liners.
Can I freeze Peppermint Bark Cupcakes?
Yes, these cupcakes freeze well! Just wrap them tightly and store in an airtight container.
Delightful Peppermint Bark Cupcakes
Indulge in the festive spirit with these Peppermint Bark Cupcakes, a perfect blend of rich chocolate and refreshing peppermint. Topped with creamy buttercream and crushed candy canes, these delightful treats are an irresistible addition to your holiday gatherings. Quick to prepare and visually stunning, they are sure to impress friends and family alike!
- 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
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk (or almond milk)
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup semi-sweet chocolate chips
- 1 cup butter, softened
- 4 cups powdered sugar
- Crushed candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In a separate bowl, mix eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined; fold in chocolate chips gently.
- Fill muffin tins about two-thirds full with batter and bake for 18-20 minutes or until toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with peppermint buttercream and topping with crushed candy canes.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 330
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Use room temperature ingredients for optimal mixing. If preferred, substitute peppermint extract with vanilla for a milder flavor. For an extra festive touch, consider adding more crushed candy canes on top.
