Spread some holiday cheer with these Peppermint Bark Cupcakes. Moist chocolate cupcake is topped with white chocolate peppermint buttercream and a sprinkle of peppermint crunch.
If you're looking for more holiday desserts, try some of my other favorites like my Frosted Gingerbread Cookies, Dark Chocolate Peppermint Shortbread Cookies, or my Eggless Sourdough Molasses Cookies.
Why You'll Love This Recipe
December is peppermint bark season! So I collaborated with my friends at USA Pan on these amazing Peppermint Bark Cupcakes that are just perfect for the holidays. I used their cupcake pans and these pans are amazing! They are much heavier than standard cupcake pans, which makes them feel so much more fancy. And the ridges on top make them a breeze to clean up if you accidentally drop batter onto them (and I mean, c’mon who doesn’t do that?).
These holiday cupcakes are like eating peppermint bark in cupcake form, with a moist chocolate cake, white chocolate peppermint frosting, and crushed candy canes on top. These are an easy and delicious Christmas dessert that everyone will love. Make sure you have two USA Pan cupcake pans, as this recipe makes 15 so you get a little more than the standard dozen.
Ingredients for Peppermint Bark Cupcakes
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Organic Valley Heavy Whipping Cream
Florida Crystals Organic Powdered Sugar
NuNaturals Organic Dutch Cocoa Powder
Frontier Co-Op Organic Peppermint Flavor
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Simple chocolate cupcakes are topped with a white chocolate peppermint buttercream frosting and crushed candy canes. These cupcakes taste like your favorite peppermint bark candy!
Ingredients
- Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
127 grams (3/4 cup plus 2 1/2 tablespoons) organic cake flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
- Frosting
85 grams (1/2 cup) organic white chocolate chunks
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1/2 teaspoon organic peppermint flavor
- Topping
organic candy canes, crushed
Directions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, heavy whipping cream, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again until combined.
- In a separate bowl, add the cake flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix on low until combined. Scrape the sides of the bowl and mix again until combined into a smooth batter.
- Line cupcake pans with liners, and fill three-quarters full. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
- To make the frosting: Using a double boiler, melt the white chocolate and remove from heat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint flavor. Mix on low until combined, then speed mixer up to high for 1 minute or until and light and fluffy. Scrape down the sides of the bowl and add in the melted white chocolate. Mix again and high until light and fluffy. Transfer the frosting to a piping bag with decorating tip #808, or no tip at all.
- Frost the cupcakes and sprinkle crushed candy canes on top.
- Store in a cake dome or airtight container for up to 3 days.
Notes
- Gluten Free – Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Maple Cranberry Scones recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
