If you’re looking for a delicious way to celebrate winter, look no further than these peppermint bark cupcakes! They’re soft and fluffy, with a delicious flavor that will have you coming back for more. Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2 tablespoons sugar 2 tablespoons butter, softened 3 eggs, beaten 1 1/2 cups peppermint extract (or 1 1/2 teaspoons peppermint extract) 1 cup milk (or 2 cups whole milk) Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. In a medium bowl, combine flour, baking powder, salt and baking soda; set aside. In the same bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time; mix well after each addition. Stir in peppermint extract until well combined. Stir in milk until mixture forms a smooth batter. Pour batter into prepared pans; bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Chocolate Peppermint Cupcakes
It’s never really Christmas until my kitchen is filled with all of my favorite baked goods, and these homemade chocolate peppermint cupcakes are a MUST make every year! Simple, yet unforgettably good chocolate cupcakes serve as the base to a decadent buttercream frosting that’s then topped with crunchy, festive candy cane bits. Chocolate and peppermint is a favorite combo of mine, especially when some white chocolate is thrown into the mix, too. When you put all of those scrumptious flavors together in a single bite in the form of a perfect homemade cupcake, real Christmas magic happens. Trust me, this is better than anything Santa may leave under the tree! Want more peppermint recipes? Try these peppermint brownies or peppermint patties!
How to Make Peppermint Bark Cupcakes
Prepare by preheating the oven and lining muffin tins with liners. Whisk together the wet ingredients for the cupcakes. Stir in the sugar to the batter, then add the remaining dry ingredients one at a time. Divide the batter evenly amongst the lined tins. Bake, then cool. To make the frosting, start by beating the butter and powdered sugar together. Next, add the white chocolate and vanilla. Beat until fluffy. Transfer the buttercream frosting to a piping bag. Frost the cupcakes, garnish with candy cane bits, and enjoy!
Peppermint Bark Cupcakes Ingredients & Notes
Milk: Adds richness and moisture to the cupcakes. Use whole milk for best results, but any milk (dairy or nondairy) will work. Vegetable Oil: Adds moisture. Eggs: Bind the cupcakes together so they don’t fall apart. Vanilla: Pure vanilla extract enhances the flavor of the chocolate in the cupcakes. Sugar: Granulated sugar sweetens the cupcakes. Flour: All-purpose flour gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon and level method!Cocoa Powder: Makes the cupcakes chocolatey. Make sure to use unsweetened baking cocoa. Baking Powder: Helps the cupcakes rise. Butter: The base of the frosting – make sure it’s fully softened so you don’t end up with lumps in your frosting. Powdered Sugar: Sweetens the frosting and gives it structure. White Chocolate: Gives the icing great flavor and is a classic addition to peppermint bark. Candy Canes: Add mint to the cupcakes – another classic flavor in peppermint bark.
Curling up on the couch with my family and watching a Christmas movie with a few chocolate peppermint cupcakes sounds like the best winter night ever! You may want to double this recipe if you’re planning on serving these cupcakes at a party. They’re so good, people tend to crave more than one!
What white chocolate chips are best for the buttercream frosting?
Make sure you’re using plain ones that have no added colors or flavors.
Can I add peppermint extract to the cupcakes or frosting?
Yes, you can! I don’t recommend adding more than a teaspoon to either, though, as peppermint extract is VERY potent.
Can I add espresso powder to the cupcake batter?
You definitely can. Espresso powder helps to deliciously deepen the chocolate flavor even more. Just like the peppermint, though, I only recommend tossing in about a teaspoon. How do you make the most tried and true chocolate cupcake even better? By adding vanilla buttercream and candy cane bits, of course! If you make this recipe be sure to leave us a comment or rating. Enjoy!
