I’ve decided it is now officially the silly season! My Christmas tree is up, my kitchen is swinging with Christmas-themed treats and I have actually started my Christmas shopping. So let’s celebrate all things Christmas with these fabulous Peppermint Bark Chocolate Cupcakes!
Soft chocolate peppermint cakes topped with swirled peppermint and chocolate buttercream and a chunky piece of Swirled Peppermint Bark. It’s the perfect storm of all things chocolate and peppermint in one gorgeous cupcake!
I couldn’t wait to make Peppermint Bark this year, one of my favourite American-inspired Christmas treats. But what to do with all the bark (apart from eat it by the handful)? Make cupcakes of course! There are many different ways to make Peppermint Bark but I love to use both dark chocolate and white chocolate to make beautiful swirls.
I thought I would continue the swirled theme by doing a two tone frosting, like my M&M Surprise Cupcakes with Rainbow Frosting, using chocolate buttercream and peppermint buttercream.
I love adding a little extra decoration to my cupcakes, like a piece of Rocky Road or a Chocolate Cookie. It really makes them really stand out, plus you get to eat two treats in one! Win win!
These Peppermint Bark Cupcakes will be a showstopper for any Christmas party or celebration, especially if you have any friends or family who adore chocolate and peppermint and can eat Peppermint Bark for breakfast. Gosh, after writing this, I really feel like eating a cupcake or two.
Let’s Bake
Peppermint Bark Chocolate Cupcakes
Soft chocolate peppermint cakes topped with swirled peppermint and chocolate buttercream and swirled peppermint bark.
Ingredients
Peppermint Bark
- 4 regular-sized mint candy canes
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 150 grams (1 cup) good quality white chocolate
- 1/2 – 1 teaspoon peppermint extract, to taste
- Handful chocolate chips, optional
Chocolate Peppermint Cupcakes
- 105 grams (3/4 cup) plain flour
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 1 teaspoon peppermint extract
Swirled Peppermint Buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing or powdered sugar
- 1 teaspoon peppermint extract
- 2 tablespoons milk
- 1 tablespoon cocoa powder
Instructions
- Peppermint Bark
To make your peppermint bark, first line a baking tray with baking or parchment paper. Crush your candy canes using a mortar and pestle or pop them in a sandwich bag and bash them with a rolling pin. Place your dark chocolate in a microwavable bowl and pop in the microwave for short bursts, stirring every 10 seconds, until completely melted. Pour on your prepared sheet and spread out using a plastic spatula (try not to make it too thin). - Then, place your white chocolate in a microwavable bowl and pop it in the microwave in short bursts, stirring every 10 seconds, until completely melted. Add your peppermint extract and stir.ย Then dollop the white chocolate over the dark chocolate and then gently swirl using a knife. Before the chocolate melts, sprinkle over your candy canes and your chocolate chips and pop into the fridge to set.
- Chocolate Peppermint Cupcakes
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.ย Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars – give it a little stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted.ย Give it a stir with a fork to eliminate any lumps. - In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined. Add the peppermint extract and stir through.
- Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
- Swirled Peppermint Buttercream
In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk or two to help loosen up the mixture. Add the rest of the icing sugar and continue to beat. Add a tablespoon of milk as needed. The icing should be nice and creamy but thick enough to hold its shape. - The separate the frosting into two bowls. Add the peppermint extract to one half and stir through. Then sift in the extra tablespoon of cocoa powder to the other half. To pipe the swirl icing, grab a disposable piping bag fitted with a star tip, add half of your buttercream down one half of the bag, then add the other half. The first swirl or two will probably only have one colour but after that the frosting should come out in a swirled pattern.
- Pipe the icing onto your cupcakes. Finally, grab your peppermint bark out of the fridge, break it up into small pieces using your hands and place a piece on top of each cupcake. Enjoy!
Josh says
These are amazing!
★★★★★
Jessica Holmes says
Thank you Josh!
Lauren says
Oh these are just too cute, I love them ! Thanks for linking up with us for Fabulous Foodie Fridays this week ๐
Lynn @ Fresh April Flours says
You brought the perfect dessert to our party, Jess! So beautiful AND festive! I love that you always add something extra to your cupcakes– makes them so much more fun! Plus, and extra treat! Always a good idea ๐
Jessica Holmes says
Aww thanks Lynn! Our party was awesome! ๐
Anu says
Chocolate and peppermint is delicious combination. These barks look fabulous and festive, Jess.
Jessica Holmes says
Thanks so much Anu!
Cate says
These cupcakes just scream Christmas! They are gorgeous, and sound so delicious. I would definitely eat at least 3 at our party…
Jessica Holmes says
Hahaha thanks Cate! Gotta love a virtual party and calorie free! Except for me, I’m stuck here with all the cupcakes ๐
Johlene says
Youยดre ahead of me this Christmas, I still need to put my tree up, but Iยดm definitely in the Christmas spirit already! ๐ Love these cupcakes Jess, theyยดre just perfect for this time of year!! ๐
Jessica Holmes says
Thank you Johlene! ๐
Ashley says
I just love these! Peppermint bark is one of my favorite things, but I definitely need the cupcake to fill me up, otherwise I’d have to eat the whole pan of peppermint bark ๐ SO festive!
Jessica Holmes says
Aw thanks Ashley, I totally agree! A pan of peppermint bark is waaay too easy to devour! ๐
Danielle says
I love peppermint bark, especially this time of year! Love that you topped it on the cupcakes, such a fun idea!
Jessica Holmes says
Thanks Danielle! ๐
Cailee Joy says
I’m so excited for Christmas! I’m "hyped for the holidays" and I can’t lie! These cupcakes look beyond delicious!! YUM! …and I LOVE that you added peppermint bark!! What a lovely addition! SO festive!
Jessica Holmes says
ME TOO Cailee! Thank you! ๐