Peppermint Bark Cupcakes
Are you craving a sweet treat with a festive twist? Look no further than peppermint bark cupcakes! These delightful creations combine the classic flavors of rich chocolate and refreshing peppermint. With a moist and fluffy cake base, a creamy peppermint frosting, and a sprinkle of crushed candy canes on top, these cupcakes are sure to be a hit at any holiday gathering. So, let’s dive into the world of peppermint bark cupcakes and discover how to make them!
The Perfect Combination: Chocolate and Peppermint
Just like a harmonious duet, chocolate and peppermint create a symphony of flavors in these cupcakes. The richness of the chocolate cake is perfectly balanced by the coolness of the peppermint frosting. It’s a match made in dessert heaven!
The Moist and Fluffy Cake Base
Every great cupcake starts with a moist and fluffy cake base. In the case of peppermint bark cupcakes, a decadent chocolate cake serves as the foundation. The cake is light, airy, and has a deep chocolate flavor that will make your taste buds dance with joy. Plus, it’s incredibly easy to make!
The Creamy Peppermint Frosting
No cupcake is complete without a luscious frosting, and in the case of peppermint bark cupcakes, it’s all about the creamy peppermint goodness. This frosting is smooth, velvety, and packed with refreshing peppermint flavor. It’s like a winter wonderland in your mouth!
How to Make Peppermint Bark Cupcakes
Now that we’ve tantalized your taste buds, let’s dive into the process of making these delectable cupcakes. Here’s a step-by-step guide:
Step 1: Gather Your Ingredients
Before you embark on your cupcake adventure, make sure you have all the necessary ingredients. From flour and cocoa powder to peppermint extract and candy canes, gather everything you need to ensure a smooth baking experience.
Step 2: Prepare the Cake Batter
Start by preheating your oven and lining your cupcake tin with paper liners. Then, combine the dry ingredients in one bowl and the wet ingredients in another. Slowly incorporate the dry mixture into the wet mixture until you achieve a smooth batter. Pour the batter into the cupcake liners and bake until a toothpick comes out clean.
Step 3: Whip Up the Peppermint Frosting
While the cupcakes are cooling, it’s time to whip up the peppermint frosting. Beat softened butter, powdered sugar, and peppermint extract until light and fluffy. For an extra pop of peppermint, you can even add a few drops of food coloring. Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake.
Step 4: Sprinkle on the Finishing Touch
To truly capture the essence of peppermint bark, don’t forget the finishing touch – crushed candy canes. Sprinkle a generous amount of crushed candy canes on top of each cupcake. Not only does it add a festive touch, but it also provides a delightful crunch that complements the creamy frosting.
Frequently Asked Questions
Q: Can I use a different flavor of cake for these cupcakes?
A: Absolutely! While chocolate cake is the classic choice for peppermint bark cupcakes, you can experiment with different flavors like vanilla or even red velvet.
Q: Can I substitute the peppermint extract with another flavor?
A: Of course! If you’re not a fan of peppermint, you can try using other extracts like vanilla, almond, or even orange to add a unique twist to your cupcakes.
Q: Can I make these cupcakes in advance?
A: Yes, you can! These cupcakes can be made a day in advance and stored in an airtight container at room temperature. Just make sure to add the crushed candy cane topping right before serving for that extra freshness.
Q: Can I freeze these cupcakes?
A: Absolutely! If you want to make a large batch of cupcakes and save some for later, you can freeze them. Just make sure to wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Thaw them overnight in the refrigerator before serving.
Q: Can I make mini peppermint bark cupcakes instead?
A: Definitely! If you prefer bite-sized treats, you can use a mini cupcake tin and adjust the baking time accordingly. Mini peppermint bark cupcakes are perfect for parties and gatherings.
Q: Can I use store-bought frosting instead?
A: While making your own peppermint frosting adds a personal touch, you can certainly use store-bought frosting if you’re short on time. Just make sure to choose a peppermint-flavored frosting to maintain the festive flavor profile.
Q: Can I add other toppings besides crushed candy canes?
A: Absolutely! Get creative with your toppings. You can add chocolate shavings, sprinkles, or even a drizzle of melted white chocolate for an extra indulgent touch.
Q: Can I use this recipe to make a cake instead of cupcakes?
A: Yes, you can! Simply adjust the baking time and pour the batter into a cake pan instead of cupcake liners. You’ll have a delicious peppermint bark cake instead.
In Conclusion
Peppermint bark cupcakes are the perfect treat for the holiday season. They combine the beloved flavors of chocolate and peppermint into a delightful dessert that will impress your family and friends. With a moist and fluffy cake base, a creamy peppermint frosting, and a sprinkle of crushed candy canes on top, these cupcakes are a festive delight. So, gather your ingredients, follow the simple steps, and indulge in the magic of peppermint bark cupcakes this holiday season!
Peppermint Bark Cupcakes
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 3/4 cup of unsweetened dark cocoa powder
- 1 1/2 teaspoons of baking soda
- 3/4 teaspoon of baking powder
- 3/4 teaspoon of kosher salt
- 2 large eggs
- 3/4 cup of room temperature water
- 3/4 cup of whole milk
- 1/4 cup of canola oil
- 1 teaspoon of McCormick pure vanilla extract
- 1 teaspoon of McCormick Peppermint extract
- 3 sticks of unsalted butter , softened
- 2 1/2 cups of powder sugar
- 1 1/2 cups (9 ounces) of white chocolate , melted and cooled slightly
- 1/2 teaspoon of McCormick Peppermint extract
- 1/4 teaspoon of kosher salt
- 1 cup of dark chocolate chips
- 1/4 cup of heavy cream
- 2 crushed candy canes
Instructions
- Preheat the oven to 350°F and line two cupcake pans with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, water, milk, oil, vanilla, and peppermint extract to the dry ingredients.
- Use a hand mixer to beat the mixture until smooth, approximately 30 seconds.
- Scoop the batter into the prepared cupcake pans, filling each tin with about 1/2 cup of batter.
- Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
- In the meantime, prepare the frosting by beating butter and powdered sugar in a large bowl with a hand mixer until creamy.
- Beat in the melted white chocolate until the mixture becomes light and fluffy.
- Add peppermint extract and salt to the frosting and continue beating until well combined.
- Transfer the frosting to a pastry bag fitted with a large star tip.
- Swirl the frosting onto the cooled cupcakes and refrigerate them for approximately 30 minutes to allow the frosting to chill.
- To make the chocolate topping, place chocolate in a medium heat-proof bowl.
- In a small saucepan over medium heat, bring cream to a simmer.
- Pour the hot cream over the chocolate and
