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With a decadent chocolate cake and peppermint buttercream frosting, these Peppermint Bark Cupcakes will add a festive flair to your holiday gathering!
I have a problem. A serious one.
I can’t stop eating Ghirardelli Peppermint Bark. Totally not exaggerating when I say that I pretty much need to have at least two bags of these in stock all times.
What really surprises me is that until a few weeks ago, I had never tried their Peppermint Bark! And I looooove peppermint + chocolate together (hi Chocolate Peppermint Blossom Cookies, we haven’t forgotten about you). So of course it makes sense that I brought this flavor combination to play once again AND top it with a Peppermint Bark square. Right? Right?!
We’ll start off with the chocolate cupcake. And let me tell you – I went through some trials and tribulations with this cupcake. I wanted it to have a really rich chocolate flavor and a denser crumb (we don’t want our cupcakes falling apart!). And of course, it had to be moist.
I wasn’t satisfied with the first few test batches, so I decided to look to my trusty ol’ ATK baking cookbook for help. To say it was a success is an understatement. Behold:
The key to a strong chocolate flavor
It’s not enough to just add unsweetened cocoa powder to the batter and call it a day. That’s an oh-no-no. To ensure the cupcake is jam-packed with chocolate flavor, this recipe calls for melted chocolate and unsweetened cocoa powder.
I didn’t know it at the time, but when these came out of the oven, they were hands down the best freaking chocolate cupcakes. They ticked all the boxes – moist, dense crumb, and YEP. Lots of chocolate flavor.
Suffice it to say that this is officially my go-to recipe for chocolate cupcakes.
Once that’s done, you’ll just have to make the Peppermint Buttercream Frosting. Did I mention how much I love chocolate and peppermint together? I really truly do.
Peppermint extract is potent stuff, so don’t go adding it by the teaspoonful. 1/4 teaspoon should do the trick but if you taste it and find it’s not peppermint-y enough for you (hey, I get it), you can add another 1/4 teaspoon at most. Any more than that and you’re just munching on toothpaste.
FYI: I piped these cupcakes using my favorite Wilton 1M piping tip. I just love the soft serve look it lends to frosting!
But wait! We’re not done yet. If you really want to be extra – and let’s face it, why wouldn’t you – you can top each cupcake with a Ghirardelli Peppermint Square (she says as she unwraps another square). You can also just drizzle some sprinkles over them, crushed candy canes, whatever. You do you, boo.
Happy baking! 🎄
If you give these cupcakes a try, let me know by dropping a comment below and rating the recipe. You can also find me on Instagram, Facebook, Pinterest, and Twitter!
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Peppermint Bark Cupcakes
- Prep Time: 30
- Cook Time: 20
- Total Time: 80
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With a decadent chocolate cake and peppermint buttercream frosting, these Peppermint Bark Cupcakes are sure to add a festive flair to your holiday gathering!
Ingredients
Chocolate Cupcakes
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, brought to room temperature
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup sour cream
Peppermint Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, brought to room temperature
- 3 cups confectioner’s sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- A pinch of salt
- 14 Ghirardelli Peppermint Squares, optional
Instructions
Chocolate Cupcakes
- Preheat oven to 350F and line two 12-cavity muffin pans with cupcake liners.
- Add the chopped chocolate, unsweetened cocoa powder, and butter to a small bowl. Microwave for 1-3 minutes, stirring every 30 seconds. Once the mixture is about 75% melted, take the bowl out of the microwave and allow the residual heat to do the rest.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs and vanilla extract. Then, add the sugar and continue to whisk until combined. Pour the cooled chocolate mixture into the bowl and whisk until just combined.
- Slowly add the flour mixture to the bowl and whisk until combined. Then, add the sour cream and whisk until just combined.
- Fill each cupcake liner 2/3 of the way and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Make sure to rotate the pan halfway through the bake time for an even bake!
- Allow the cupcakes to cool in the pan for 10-15 minutes and then transfer them to a wire rack to cool completely. It’s time to make the frosting!
Peppermint Buttercream Frosting
- Using a stand stand or hand mixer, beat the butter for 2-3 minutes at medium speed until smooth.
- Add the rest of the frosting ingredients and beat until smooth and creamy. Feel free to add more confectioner’s sugar if you find the consistency of the frosting to be too thin or more heavy cream if you find it to be too thick.
- Transfer the frosting to a piping bag, and decorate the cupcakes. I used a Wilton 1M piping tip to get that soft serve look.
- Top with a Peppermint Square if you’d like!
Cupcake recipe adapted from America’s Test Kitchen.
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