Chocolate Peppermint Cupcakes combine all the flavors of chocolate peppermint bark. Moist chocolate cake and buttercream frosting are infused with peppermint extract and topped with peppermint bark. The perfect holiday treat!
Chocolate peppermint bark is a quintessential Christmas treat. The silky chocolate and bits of peppermint candy just say “Christmas”. My daughter especially loves peppermint bark and looks forward to it all year long.
These cupcakes resemble everything we love about chocolate peppermint bark. Moist chocolate cake is spiked with peppermint extract. The rich buttercream frosting imparts both peppermint flavor and pink color. And the crowning jewel of these cupcakes is the peppermint bark sticking out of the top.
The batter comes together pretty quickly. Start by sifting the flour and sugar together in a mixing bowl. Set aside. Then, in a small saucepan, add the oil, water, butter, and cocoa powder and bring to a boil. Add to the flour and sugar mixture and stir to incorporate. Next, add the buttermilk, eggs, baking soda, salt, and peppermint extract. Stir to mix thoroughly. Pour the batter into cupcake pans lined with paper liners. After baking 18-20 minutes, let cool completely while making the frosting.
I like using a stand mixer fitted with a whisk attachment to make a fluffy buttercream. But, a hand mixer works fine too. Start by adding the softened butter to the mixing bowl. Mix until the butter is smooth. Add the marshmallow cream and blend until well combined and smooth. Next, start adding the powdered sugar, one cup at a time, scraping the bowl and mixing thoroughly between each addition. Then, add the cream, extract, and food coloring. Mix until light and creamy, adding additional cream as needed to achieve the desired consistency.
Using a piping bag, pipe the frosting onto the cupcakes. Top with a square of peppermint bark. These cupcakes are so pretty and festive. The chocolate and peppermint flavor combination is a must-have at the holidays. Take a break from baking cookies and whip up these cupcakes for your holiday celebration.
If you try this recipe, please leave me a comment or post a picture on Instagram and tag me using #mycasualpantry.
Similar recipes you may also enjoy:
Moist chocolate cake and buttercream frosting infused with peppermint and topped with a square of chocolate peppermint bark. Perfectly festive for the holidays.
- 2 cups flour
- 2 cups granulated sugar
- 1/2 cup canola or vegetable oil
- 1 cup water
- 1/2 cup butter (1 stick)
- 4 tablespoons cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon peppermint extract
- 1 teaspoon salt
- 24 chocolate peppermint bark squares
- 1 cup butter (2 sticks), softened to room temperature
- 1/2 7 oz. jar of marshmallow cream (fluff)
- 3 cups powdered sugar
- 1/4 heavy cream, plus additional if needed
- 1 teaspoon peppermint extract
- 8-10 drops red food coloring
Preheat oven to 375 degrees. In a mixing bowl, sift together flour and sugar. Set aside.
To a saucepan over medium heat, add the oil, water, butter, and cocoa powder. Bring to a boil over medium heat. Then add to the flour and sugar mixture. Stir to combine. Add buttermilk, eggs, baking soda, salt, and peppermint extract. Mix until well combined.
Pour batter into cupcake tins lined with paper liners, filling 2/3 full. Bake for 18-20 minutes or until a cake tester comes out clean. Let cupcakes cool.
In the bowl of a stand mixer fitted with a whisk attachment, add the butter and cream until smooth. Add the marshmallow cream and blend until smooth. Next, add the powdered sugar, one cup at a time, scraping the bowl and mixing thoroughly after each addition. Add the cream, peppermint extract, and food coloring. Whisk until incorporated. Add additional cream as needed to achieve the desired consistency. Adjust the amount of food coloring as needed to achieve the desired pink color.
Fit a piping bag with a piping tip and fill the bag with buttercream. Pipe the frosting onto the cupcakes and garnish each cupcake with a square of peppermint bark. Store in an airtight container on the counter for up to 3 days or covered in the refrigerator for up to one week.