My festive peppermint bark cupcakes have a fluffy peppermint white chocolate frosting and surprise ganache filling. A fun Christmas recipe! Includes a how-to video!
Why You’ll Love This Recipe
- Peppermint bark cupcakes are truly peppermint bark in cupcake form. We have each component–dark chocolate, white chocolate, and peppermint–but in indulgent and adorable cupcakes!
- The batter comes together in ONE bowl WITHOUT a mixer, and after baking batch after batch of Christmas cookies, I am all for simpler recipes like this one.
- Rich, but not too sweet. Not only is white chocolate a classic peppermint bark ingredient, but it also makes for a surprisingly not-too-sweet frosting. I know, this can be hard to believe–but trust me!
- Incredible textures, from the moist cake to the fudgy ganache and the fluffy frosting. Add some crunchy peppermint pieces on top for even more fun!
The newest addition to my Christmas desserts, these peppermint bark cupcakes are made with rich dark chocolate cupcakes, silky smooth ganache, and a whipped white chocolate peppermint frosting. They are so festive and always a hit on Christmas day!
The cupcakes themselves are similar to my chocolate cake recipe, except for the addition of cornstarch, which makes them sturdy enough to hold the ganache and not fall under the weight of the frosting–even if you pile it high! Speaking of frosting, today’s is simply my white chocolate buttercream with some peppermint flavor added. It’s one of my favorite not-too-sweet frostings (and my go-to filling for my macarons!)!
I can’t wait for you to try these 😋
Ingredients
For a full list of ingredients, keep scrolling. I’m reviewing just the key ingredients here!
For the Dark Chocolate Cupcakes
- Dark cocoa powder. A form of Dutch process cocoa, you can typically find dark cocoa powder in most grocery stores (Hershey’s brand is what I use!). If you can’t find it in your store, you can just use regular Dutch process cocoa. Note: do NOT use black cocoa (like I used in my coal cookies) as it doesn’t work exactly the same, and this recipe is not designed for that.
- Eggs + egg yolk. Adding an extra yolk to the batter encourages a moist, tender crumb.
- Very hot water. This may seem like a strange addition, but using very hot water (or sometimes very hot coffee) helps “bloom” the cocoa powder (I use this technique in my chocolate cake and chocolate muffins, too). This is similar to steeping tea; it extracts the most flavor from the cocoa powder. Just be very careful when adding this since it is very hot!
- Cornstarch. This makes the cupcakes nice and sturdy so they can hold in that ganache filling.
- Butter AND oil. I use a blend of both butter and oil for many of my cake recipes (like my vanilla cake or red velvet cake), using a combination of oil and butter keeps these cupcakes moist and flavorful. I prefer avocado oil, but another neutral oil like canola or vegetable will work just as well.
SAM’S TIP: Buttermilk increases in volume after it’s been sitting at room temperature. I always weigh my buttermilk cold and don’t worry about what the volume looks like once it’s at room temperature. Also, if you don’t have buttermilk on hand, my buttermilk substitute will work in a pinch!
For the Ganache Filling & Peppermint Buttercream
- White chocolate. Use a high quality baking bar and chop it into small pieces. I do not recommend using white chocolate chips unless they are a high quality/premium brand–and even then they are still not my preference.
- Peppermint extract. Make sure you are using peppermint extract and not mint extract, which can make your frosting taste like toothpaste. I use peppermint extract in all of my mint desserts, including my mint chocolate cake or butter mints.
- Butter. I use unsalted butter in this recipe. If you use salted butter for the frosting, make sure you omit the salt there.
- Heavy cream. I don’t always use this, but if I want my buttercream to have a more whipped consistency, I’ll whip in 1-2 tablespoons of heavy cream at the very end. You will also need this for the ganache filling.
- Semisweet chocolate. This is for our ganache filling. You can use chocolate chips, or you can chop up a baking bar (my preference!).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peppermint Bark Cupcakes
Make the batter
Whisk the dry ingredients and sugars together in a large bowl, then stir in the butter and oil. The mixture will be thick (like a dough) at this point.
Gradually add the buttermilk until incorporated, then very carefully pour in the hot water. Stir and scrape the bowl until the mixture is cohesive. The batter will be very thin now–this is normal!
Bake the cupcakes
Divide the batter into a lined cupcake pan, filling each ⅔ of the way full. Do NOT overfill your pans, or your cupcakes will collapse on themselves. You can either discard any leftover batter or make an extra cupcake or two.
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool for a few minutes before carefully removing them to a cooling rack to cool completely; this step prevents greasy/soggy muffin liners!
Add the ganache filling
Heat the chocolate and cream until melted and smooth. Make sure to do this slowly (in 15 second increments) so you don’t seize your chocolate.
Now it’s time to prepare our cupcakes for their filling! This process is very similar to how I fill my Boston cream cupcakes. To do this, cut a 1″ deep and wide cavity into each cupcake and remove the plugs. Cut each piece so you only have the top (about ¼”) remaining and discard (read: eat) the remainder.
Pour ganache into each cavity until it almost reaches the top, then seal with your reserved cupcake pieces.
Frost & enjoy!
Prepare the frosting, then add to a piping bag fitted with your favorite piping tip (I like the Ateco 848). Pipe frosting onto each cupcake, covering the plugs entirely.
Add finely crushed candy canes or sprinkles on top if desired, and enjoy!
SAM’S TIP: The cupcakes in these photos are made with a double batch of frosting. I do not typically serve them this way– while they’re pretty it’s quite a bit of frosting to eat! If you want your peppermint bark cupcakes to look like this, you will need to double the frosting recipe.
Frequently Asked Questions
I recommend making my peppermint bark cake instead! That recipe is very similar but specifically designed to be a cake. You will love it!
The most likely cause for this is overfilling your pan. I know it can be tempting to use all of your batter, but you really must only fill the liners ⅔ of the way full.
Underbaking can also cause this, so make sure you always do the toothpick test before removing your cupcakes from the oven.
These cupcakes can be stored at room temperature for two days. If you need to store them longer, they will have to go in the fridge where they will last for about a week. I do recommend letting them come to room temperature before enjoying if you store them in the fridge (unless you like cold cake–then enjoy!).
I’m wishing you and your family a very Merry Christmas! 🎄
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Peppermint Bark Cupcakes
Ingredients
Cupcakes
- 1 ¾ cups (218 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar tightly packed
- ¾ cup (75 g) dark cocoa powder
- 2 Tablespoons cornstarch
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (113 g) unsalted butter melted
- ½ cup (118 ml) neutral cooking oil
- 2 large eggs + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk room temperature preferred
- ½ cup (118 ml) very hot water 118ml
Ganache
- 1 cup (170 g) semi-sweet chocolate chips (or 6 oz chopped chocolate bar)
- ½ cup (118 ml) heavy cream
Frosting (see note)
- 6 oz (170 g) white chocolate bar chopped into small pieces
- 1 cup (226 g) unsalted butter softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1-2 Tablespoons heavy cream or milk if/as needed
- Crushed candy canes for sprinkling (optional)
Recommended Equipment
Instructions
Cupcakes
- Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), whisk together flour, sugars, cocoa powder, corn starch, baking soda, and salt.1 ¾ cups (218 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar, ¾ cup (75 g) dark cocoa powder, 2 Tablespoons cornstarch, 1 ½ teaspoons baking soda, ¾ teaspoon table salt
- Add melted butter and oil and stir well to thoroughly moisten the dry ingredients.½ cup (113 g) unsalted butter, ½ cup (118 ml) neutral cooking oil
- Add eggs, egg yolk, and vanilla extract and stir to combine.2 large eggs + 1 large egg yolk, 2 teaspoons vanilla extract
- Gradually add buttermilk and stir until ingredients are well-combined.1 cup (236 ml) buttermilk
- Carefully add the hot water and stir until all ingredients are well-combined; use a spatula to scrape the sides and bottom of the bowl to be sure all ingredients are fully incorporated and batter is uniform (it will be thin, this is normal).½ cup (118 ml) very hot water
- Evenly divide batter between the prepared muffin tins; each well should not be more than ⅔ full (if you have extra batter, just discard it as over-filling the tins can cause the cupcakes to cave in after baking).
- Bake in preheated 350F (175C) oven for 17-18 minutes, a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Allow cupcakes to cool in tin for 5-8 minutes then carefully remove to a cooling rack to cool completely before filling and decorating (the tin and cupcakes will be hot, be careful! I use a butterknife to gently lift up each cupcake and then carefully remove to a cooling rack). Once cupcakes have cooled completely, prepare the ganache filling.
Ganache
- In a medium-sized, microwave-safe bowl, combine chocolate chips and heavy cream and microwave for 25 seconds. Stir well, and continue to microwave in 15 second increments, stirring after each, until chocolate is completely melted and mixture is smooth. While ganache is cooling, prepare the frosting.1 cup (170 g) semi-sweet chocolate chips, ½ cup (118 ml) heavy cream
Frosting
- In a small, microwave-safe bowl, heat chocolate in 15-second intervals (stirring after each) until chocolate is melted and smooth. Allow to cool until no longer warm to the touch (but not solid).6 oz (170 g) white chocolate bar
- In a large mixing bowl, use an electric mixer to beat softened butter until creamy, smooth, and well-whipped.1 cup (226 g) unsalted butter
- Drizzle in melted, cooled chocolate and stir on low speed until combined.
- Gradually add powdered sugar, stirring on low speed to combine. Sprinkle in salt, peppermint extract, and vanilla extract, stir to combine.2 cups (250 g) powdered sugar, ⅛ teaspoon table salt, 1 teaspoon peppermint extract, ½ teaspoon vanilla extract
- If frosting is too thick for your liking, drizzle in a splash of heavy cream or milk, stir on low speed to combine, then increase mixer speed to high and beat for 30 seconds until you have a light, creamy, fluffy frosting.1-2 Tablespoons heavy cream or milk
Assembly
- Using a small knife, carefully cut a cavity 1” deep and 1” in diameter into the top of the cooled cupcake. Remove this piece/plug of cupcake, and slice off the bottom of the “seal” so that about ¼” of the top remains (I demonstrate this process in the video, if that helps!). Set aside, this will be used to cover the ganache filling.
- Fill the cavity of each cupcake with enough ganache that it is almost filled to the top. Retrieve your reserved seal and nestle it into the surface to cover the ganache.
- Pipe or spread the frosting over each cupcake. Sprinkle with crushed candy canes, if desired.Crushed candy canes
Notes
Extract
Do not use “mint” extract as it doesn’t have the same flavor as peppermint and ends up tasting a bit more like toothpaste.Frosting
I used a lot of frosting in the pictures for this post, but realistically I usually use much less when serving. If you want to decorate all of the cupcakes with as much frosting as seen in the photos you will have to double the frosting. I used the Ateco 848 tip.Storing
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Elizabeth
Made these for our holiday meal and they turned out beautifully! Thank you for sharing another awesome recipe!
Emily @ Sugar Spun Run
We’re so happy they were a hit, Elizabeth! Thanks for giving them a try 🩷