DESSERTS

Delicious Peppermint Bark Cupcakes for the Holidays

by basmer

16 de December de 2025

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Peppermint Bark Cupcakes are the ultimate holiday treat that combines the flavors of rich chocolate and refreshing peppermint in every bite. These moist chocolate cupcakes are generously topped with a creamy white chocolate peppermint frosting, making them a delightful addition to any festive celebration. Whether you’re hosting a holiday party or simply looking to indulge in something sweet, these cupcakes are sure to impress your guests and satisfy your cravings.

Why You’ll Love This Peppermint Bark Cupcakes

This Peppermint Bark Cupcake Recipe is not just a dessert; it’s an experience! Here are a few reasons why you will love making these cupcakes:

**Minty Chocolate Treats**: The combination of chocolate and mint creates a refreshing flavor that perfectly embodies the holiday spirit.
**Easy Peppermint Bark Cupcake Recipe**: With straightforward instructions, even novice bakers can whip these up without a hitch.
**Perfect for Parties**: They’re a fantastic addition to your holiday gatherings, and guests will love the unique flavors.
**Versatile Toppings**: Customize with various toppings like crushed candy canes or festive sprinkles for a personal touch.
**Family Favorite**: These cupcakes are a hit with kids and adults alike, making them a go-to dessert for family gatherings.
**Homemade Peppermint Bark Cupcakes**: Skip the store-bought options and enjoy a fresh, homemade treat that tastes better!

Ingredients for Peppermint Bark Cupcakes

Gather these items:

1 cup all-purpose flour (125 grams)
¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup packed light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
⅓ cup canola or vegetable oil (80 ml)
½ cup buttermilk (120 ml)
1 large egg
1 teaspoon pure vanilla extract
½ cup hot water (120 ml)
1 teaspoon instant coffee or instant espresso powder (optional)
6 ounces white chocolate (170 grams, roughly chopped)
1 cup unsalted butter (226 grams, softened)
2 ½ cups powdered sugar (300 grams)
1 tablespoon heavy cream (15 ml)
½ to 1 teaspoon peppermint extract
½ teaspoon pure vanilla extract
⅛ teaspoon salt
Crushed candy canes
Peppermint bark squares/pieces

How to Make Peppermint Bark Cupcakes Step-by-Step

Step 1: Preheat the oven to 350°F (177°C). Line two muffin pans with 16 cupcake liners.
Step 2: Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk in the brown sugar and granulated sugar until well combined.
Step 3: Add oil, buttermilk, egg, and vanilla extract. Mix until just combined; the batter will be thick.
Step 4: Dissolve instant coffee in hot water. Add to the batter and mix until just combined; the batter will be thin.
Step 5: Distribute the batter evenly in the cupcake liners, filling them a little over halfway.
Step 6: Bake for 16 to 20 minutes or until a toothpick comes out clean.
Step 7: Remove from the oven and let the cupcakes cool on a wire rack.
Step 8: For the frosting, melt the chopped white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool for 15 to 20 minutes.
Step 9: Beat the softened butter in a mixer until smooth.
Step 10: Add half of the powdered sugar on low speed, then the remaining half until fully combined.
Step 11: Add heavy cream, peppermint extract, vanilla extract, and salt. Mix until combined.
Step 12: Add cooled melted white chocolate and mix until smooth.
Step 13: Pipe the frosting onto the cooled cupcakes.
Step 14: Top with crushed candy canes or peppermint bark, if desired.

Pro Tips for the Best Peppermint Bark Cupcakes

Keep these in mind:

Use white chocolate bars for better melting.
Adjust peppermint extract to taste for a stronger mint flavor.
Make sure the cupcakes are completely cool before frosting to prevent melting.

Best Ways to Serve Peppermint Bark Cupcakes

These cupcakes shine when served with:

**Mint Chocolate Cupcakes**: Pair them with mint chocolate ice cream for a delightful dessert duo.
**Festive Mint Chocolate Cupcakes**: Serve at holiday parties with a hot cocoa bar.
**Delicious Peppermint Cupcake Ideas**: Try adding a drizzle of chocolate sauce on top for extra sweetness.

How to Store and Reheat Peppermint Bark Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them longer, consider refrigerating them. For a warm treat, simply microwave them for about 10-15 seconds.

Frequently Asked Questions About Peppermint Bark Cupcakes

What’s the secret to perfect Peppermint Bark Cupcakes?

The secret lies in using high-quality ingredients, especially the chocolate and peppermint extract. This ensures a rich flavor that shines through in your homemade peppermint bark cupcakes.

Can I make Peppermint Bark Cupcakes ahead of time?

Yes, you can bake the cupcakes in advance and store them in an airtight container. Frost them just before serving for the best texture and flavor.

How do I avoid common mistakes with Peppermint Bark Cupcakes?

Ensure you measure your ingredients accurately and avoid overmixing the batter to prevent dense cupcakes. Follow the baking time closely for best results.

Variations of Peppermint Bark Cupcakes You Can Try

Feel free to get creative with your cupcakes! Here are some variations:

**Chocolate Peppermint Cupcakes**: Add chocolate chips to the batter for an extra chocolatey touch.
**Unique Cupcake Flavors for Christmas**: Swap out the vanilla extract for almond extract for a different flavor profile.
**Minty Dessert Ideas for Parties**: Create mini versions of these cupcakes for a fun party treat.

For more delicious recipes, check out our latest recipes or try these Double Chocolate Peppermint Cookies for a festive treat. You can also explore Gingerbread Cookies with Maple Glaze for another holiday favorite!

For more information on the benefits of using high-quality chocolate in baking, you can visit Cooking Light.

Delicious Peppermint Bark Cupcakes for the Holidays

Author: basmer
Total Time: 70 minutes
Yield: 16 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Moist chocolate cupcakes topped with creamy white chocolate peppermint frosting.

Instructions

Preheat the oven to 350°F (177°C). Line two muffin pans with 16 cupcake liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk in the brown sugar and granulated sugar.
Add oil, buttermilk, egg, and vanilla extract. Mix until just combined.
Dissolve instant coffee in hot water. Add to the batter and mix until just combined.
Distribute the batter evenly in the cupcake liners, filling them a little over halfway.
Bake for 16 to 20 minutes or until a toothpick comes out clean.
Remove from the oven and let the cupcakes cool on a wire rack.
For the frosting, melt the chopped white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool for 15 to 20 minutes.
Beat the softened butter in a mixer until smooth.
Add half of the powdered sugar on low speed, then the remaining half until fully combined.
Add heavy cream, peppermint extract, vanilla extract, and salt. Mix until combined.
Add cooled melted white chocolate and mix until smooth.
Pipe the frosting onto the cooled cupcakes.
Top with crushed candy canes or peppermint bark, if desired.