December is peppermint bark season! And we have patient customers who wait all year long for us to make our Peppermint Bark that is full of milk chocolate, white chocolate, and crushed candy canes. There’s nothing quite like the nostalgic taste of chocolate and peppermint during this time of year.
So, I wanted to create a Peppermint Bark inspired cupcake that would be just as festive as the bark and perfect for a holiday party. While I know there may not be the same kind of parties this year; this recipe only makes 15 so that’s really just enough for your own family!
I collaborated with my friends at USA Pan on these amazing Peppermint Bark Cupcakes that are just perfect for the holidays. I used their cupcake pans and these pans are amazing! They are much heavier than standard cupcake pans, which makes them feel so much more fancy. And the ridges on top make them a breeze to clean up if you accidentally drop batter onto them (and I mean, c’mon who doesn’t do that?).
These holiday cupcakes are like eating peppermint bark in cupcake form, with a moist chocolate cake, white chocolate peppermint frosting, and crushed candy canes on top. These are an easy and delicious Christmas dessert that everyone will love. Make sure you have two USA Pan cupcake pans, as this recipe makes 15 so you get a little more than the standard dozen. You’ll be baking these all month long!
Peppermint Bark Cupcakes
1 stick (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
127 grams (3/4 cup plus 2 1/2 tablespoons) all natural cake flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
85 grams (1/2 cup) organic white chocolate chunks
2 sticks organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1/2 teaspoon organic peppermint flavor
organic candy canes, crushed
Preheat the oven to 350°F.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, heavy whipping cream, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again until combined.
In a separate bowl, add the cake flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix on low until combined. Scrape the sides of the bowl and mix again until combined into a smooth batter.
Line cupcake pans with liners, and fill three-quarters full. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
To make the frosting: Using a double boiler, melt the white chocolate and remove from heat. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint flavor. Mix on low until combined, then speed mixer up to high for 1 minute or until and light and fluffy. Scrape down the sides of the bowl and add in the melted white chocolate. Mix again and high until light and fluffy. Transfer the frosting to a piping bag with decorating tip #808, or no tip at all.
Frost the cupcakes and sprinkle crushed candy canes on top.
Store in a cake dome or airtight container for up to 3 days.
Gluten Free – Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.