Go Back Email Link

Peppermint Bark Cupcakes

This Peppermint Bark Topped Cupcake starts off with a Chocolate mint cupcake. It will be filled with a Creamy peppermint frosting that has peppermint candies crushed inside of the frosting to give it a little crunch texture when bitten into. The frosting will have a piping technique that when piped has a red stripe running through the white base to give it not only the peppermint taste but also the visual likeness of a candy cane stripe. And to take it over the top we are making Peppermint bark to decorate and enjoy another level to this masterpiece. After one bite I guarantee an extra large “PEP”permint in your step…see what i did there?
Print Recipe Pin Recipe
Course Dessert
Servings 12 Cupcakes

Equipment

  • 1 Mixer with Whisk and Paddle attachment

Ingredients
  

Ingredients: For Chocolate Peppermint Cupcakes

  • 2 Cups all purpose flour
  • 1 Cup Brown Sugar
  • ⅔ Cup of Granulated Sugar
  • ⅔ Cup of Cocoa Powder
  • 2 tsp. of Baking Powder
  • 1 tsp. of Baking Soda
  • 1 tsp. of Salt
  • ⅔ Cup of Coconut Oil
  • ⅔ Cup of Milk
  • 2 Large Eggs
  • 1 tsp. Of Vanilla Bean Paste
  • 1 tsp. Peppermint extract
  • ⅔ Cup of Hot Water
  • ½ Cup of Sour Cream

Ingredients: For Ganache

  • 12 ozs. Milk Chocolate Chips
  • 1 Cup Heavy Whipping Cream
  • ½ tsp. Peppermint Extract
  • ¼ tsp. Vanilla Bean Paste
  • ½ Cup Crushed Candy Canes

Ingredients: For Peppermint Candy Crunch Frosting

  • 4 Sticks of Butter (salted (Have at room temp before starting recipe))
  • 7 Cups of Powdered Sugar
  • 2 tsps. of Peppermint Extract
  • 1 Cup Ground Candy Canes
  • 2 Drops of Red Colored Food Coloring For Piping Bag

Garnish

  • Peppermint Bark Chocolate (See our homemade recipe at bottom)
  • Red Sprinkles

Instructions
 

Instructions: For Mint Chocolate Cupcakes

  • Gather your ingredients.
  • Preheat the oven to 350 degrees.
  • Place a parchment paper on your sheet pan.
  • Place your cupcake liners on your sheet pan or in a muffin tin depending on your liners.
  • Let’s get your mixer ready by placing the paddle attachment onto the arm.
  • In the mixing bowl we are going to place the flour, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda , and salt.
  • On the lowest setting of your mixer, mix the dry ingredients.
  • In the same mixer bowl, place your wet ingredients. Your Coconut oil, milk, eggs, peppermint extract, vanilla bean paste, hot water, and sour cream.
  • Using the mixer on low speed, mix together all ingredients until fully incorporated.
  • Fill your cupcake liners ¾ full.
  • Place in your oven.
  • Bake for 15-20 minutes depending on your oven. Or using the toothpick method by inserting in the center of cupcake until it comes out clean.
  • Remove from oven and place on racks to cool
  • These cupcakes have to cool down completely or the ganache, frosting and bark will melt down. I personally would let cool and set aside for at least 2 hours.(you could do this step the night before and leave in the refrigerator overnight tightly wrapped.)

Instructions: For Peppermint Ganache

  • Gather your ingredients
  • Place a large heatproof bowl on your counter.
  • Add your milk chocolate chips to your bowl.
  • Place a small saucepan on your stove and set heat to med/high.
  • Place your cream in the sauce pan.
  • Bring to a boil.
  • Pour the hot cream on top of the chocolate in your bowl.
  • Let stand for 4 to 5 minutes.
  • Whisk until smooth.
  • Add your peppermint extract and vanilla bean paste.
  • Then your crushed peppermint.
  • Stir until well combined and set aside until ready.

Instructions: For Striped Peppermint Candy Crunch Frosting

  • One hour before you start, remove your butter from the refrigerator and place on your counter to bring to room temperature.
  • Gather your ingredients.
  • Lets get your stand mixer ready by putting the whisk attachment on its arm.
  • Also prepare your piping bag with a tip of your choice. (If you do not have a piping bag, You can use a Ziplock or even simply use a scoop.
  • Place your room temperature butter in the mixer.
  • Whisk until light and fluffy.
  • Once it is light and fluffy, stop your mixer and lift your arm. Slowly pour in your powdered sugar.
  • On low, whisk your butter and powdered sugar until well combined. You want to start low to prevent the powdered sugar from going everywhere.
  • Now add your peppermint extract and candy pcs.
  • By very careful to not over mix. You just want this to be well whisked and combined but not overly done.
  • So before I fill the piping bag, I place a few drops of red food coloring down the sides to give a little festive color to the mix.
  • Once the red drops are in the piping bag I will then fill the bag with the frosting.
  • If you are not ready to pipe ,place in the refrigerator until ready to pipe. (If you do put it in the refrigerator before piping, leave it out to bring to room temperature.)

Let’s Assemble Our Peppermint Bark Cupcakes

  • Gather your ingredients
  • Place your cupcakes on your work surface.
  • Using a spoon spread your peppermint ganache on top of your cupcakes.
  • Using another spoon, sprinkle a few crushed candy cane pieces, on top of the ganache.
  • Start to pipe your frosting on top of your ganache.
  • The final touch is to top your cupcake with a shard or piece of your Peppermint Bark and red sprinkles. (You can see how we prepared our Bark below)
  • You can gift these, bring them to social gatherings, or for family and friends to enjoy! HAPPY HOLIDAYS FROM THE PINK PAPAYA FAMILY TO YOURS!
Keyword Cupcakes, Peppermint