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Peppermint Bark Cupcakes
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Peppermint Bark Cupcakes

Delicious devil's food cake with a creamy peppermint buttercream, garnished with crushed peppermint and peppermint bark.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Peppermint
Servings: 24 cupcakes

Ingredients

Devil's Food Cake Ingredients

  • 1/2 cup cocoa powder sifted
  • 1/2 cup dark brown sugar
  • 1 cup very hot coffee
  • 9 tbsp unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 eggs

Peppermint Buttercream Ingredients

  • ½ cup unsalted butter 1 stick, softened or room temperature
  • 1 lb confectioners sugar half of a 32 oz bag, sifted
  • 1 tsp of pure peppermint extract
  • 1 tsp Light Cream

Garnish

  • Crushed Peppermint
  • Peppermint Bark pre-bought or homemade

Instructions

Devil's Food Cake Instructions

  • Preheat the oven to 350° and line cupcake pan with papers.
  • In a medium bowl: add sifted cocoa powder and dark brown sugar. Pour in the boiling water and whisk until combined. Set aside.
  • Within a large bowl: beat the butter and granulated sugar together, about 2 minutes until light and fluffy. Set aside.
  • In a small bowl: mix flour, baking powder, baking soda, and salt. Set aside.
  • In the large bowl with sugar and butter: add vanilla and 1 egg, mix well. Add 1/3 of the flour mixture and mix until combined. Then add 2nd egg, mix well. Finally, add the remaining flour mixture and beat until combined. Use a spatula as necessary to scrape sides of the bowl.
  • Add the chocolate mixture to the batter and beat until combined (about 30 seconds).
  • Scoop about 1/3 cup of mixture into each cupcake liner and place cupcake pan on the center rack in the oven.
  • Bake for about 20-25 minutes, until a toothpick inserted in the middle of the cake comes out clean. While cupcakes are baking, make frosting.
  • Let cupcakes sit for 5 minutes in the pan and place on cooling rack.

Peppermint Buttercream Instructions

  • Beat butter and confectioner's sugar in the bowl of your stand mixer until fluffy.
  • Add peppermint and light cream, if needed.
  • The consistency of your buttercream should be similar to peanut butter. Add additional sugar or cream to achieve desired result.
  • When the cupcakes are cool, remove middle of the cupcake with a knife or inverted frosting tip. Spoon or pipe peppermint frosting into center of cupcake.
  • Top with additional frosting, either with a knife or frosting bag. Garnish with crushed candy cane and a sliver of peppermint bark.