Description
Peppermint Bark Cupcakes are a festive delight featuring rich chocolate, creamy peppermint frosting, and crunchy candy cane bits—perfect for holiday celebrations or cozy winter evenings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- ½ tsp salt
- 2 large eggs
- ¾ cup whole milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk or cream
- ½ tsp vanilla extract
- ¼ tsp peppermint extract (or to taste)
- Crushed candy canes (about ½ cup)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt until well combined.
- In another bowl, beat together eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- In a mixing bowl, whip the softened butter until creamy.
- Gradually add powdered sugar and mix on low speed until combined.
- Add milk, vanilla extract, and peppermint extract; beat on high until fluffy.
- Frost each cooled cupcake generously with peppermint frosting.
- Sprinkle crushed candy canes on top for decoration.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a richer flavor, use dark cocoa powder instead of regular cocoa powder. To add a festive touch, consider incorporating food coloring into the frosting.