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
Scale
- 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.