How to Make Chocolate Peppermint Bark Cupcakes

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If you’re looking for a delicious and festive cupcake recipe, look no further than chocolate peppermint bark cupcakes! This recipe is easy to follow and yields a dozen moist and chocolatey cupcakes with a creamy peppermint frosting. Be sure to make these for your next holiday party – they’ll be a hit!

The use of peppermint in history

It can be traced back to the Egyptians, who used it as a healing agent of some sort, we don’t know for sure but it has been found in the Egyptian pyramids.

The Greeks and Romans were also fans of peppermint! It was recorded that they used peppermint to flavor sauces and their wines. Sprays of peppermint also adorned their tables.

It looks like it was in the middle of the 18th century that peppermint was cultivated for its medicinal properties in Western Europe and England, being thought of as a native plant in England.

It was commercially grown in the dark and rich soil of Michigan and accounted for almost 90% of the peppermint oils and extracts in the U.S.

Today, peppermint is most commonly known for its flavor in candies and sweets. Peppermint oil has been shown to have many benefits, including aiding in digestion and reducing stress levels.

What does peppermint heal?

Oil of peppermint contains menthol which is an antiseptic and anesthetic. That means it can be used to heal cuts, bruises, and insect bites. It’s also effective in treating respiratory problems such as asthma, bronchitis, and sinus infections. And if that’s not enough, peppermint has been shown to improve cognitive function and memory!

Chewing a few peppermint leaves is thought to relieve a toothache. Indigestion, cold, and flu sufferers can find some relief by drinking peppermint tea…the list of ideas goes on and on.

Many over-the-counter stomach aids even contain peppermint to both enhance the taste as well as the effectiveness of the medicine. However, in a strange bit of irony, peppermint is something of a trigger food for many suffering from acid reflux and may cause their symptoms to worsen.

So next time you’re feeling under the weather or stressed out, reach for a peppermint candy or one of these chocolate peppermint bark cupcakes. You’ll be glad you did!

OK, our sweet treats don’t really have healing properties, but I love the thought of them making people feel better just by having one!

What are the side effects of peppermint?

While peppermint is generally safe, it can cause some side effects. These include heartburn, diarrhea, and skin irritation. If you experience any of these side effects, discontinue use and speak to a healthcare professional.

They certainly suggest that no one uses peppermint as a medicine for more than an eight-week window.

Is peppermint extract healthy?

Yes! Peppermint extract is a natural source of menthol, which has many health benefits as we have already mentioned. It can help to soothe an upset stomach, relieve muscle pain, and improve respiratory function. Peppermint extract is also a good source of antioxidants, which can help to protect the body from damage caused by free radicals.

So if you’re looking for a healthy and delicious way to enjoy the winter season, be sure to try chocolate peppermint bark cupcakes! They’re sure to please everyone at your next party.

How to Make Chocolate Peppermint Cupcakes

This chocolate cupcake base can be made from either a boxed mix or the following recipe:

Chocolate Peppermint Cupcake Recipe

You will need:

• 2 C sugar
• 1 3/4 C flour
• 3/4 C cocoa
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs, room temp
• 1 C whole milk, room temp
• 1/2 C canola oil
• 2 teaspoons pure peppermint extract
• 1 C boiling water

How to make Chocolate Peppermint Cupcakes

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl.
Combine the eggs, milk, oil, and peppermint in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk, and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper-lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Easy Chocolate Peppermint Cupcakes recipe

Use a dressed-up boxed cake mix  and add 2 teaspoons pure peppermint extract.

(snort)

How do you store Chocolate Peppermint Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.

Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days. Since you are using canned frosting instead of buttercream frosting or fondant, they should be fine for five to six days as long as you hold off on adding the peppermint bark. That will get a little nasty after a few days in the frosting.

Chocolate Peppermint Cupcakes Recipe

Chocolate Peppermint Cupcakes w/ Peppermint Bark Toppers

What you need:

For the Cupcakes:

• 1 box chocolate cake mix along with oil and eggs per directions
• 2 teaspoons pure peppermint extract
• Vanilla frosting
• Red gel food coloring

For the Bark Toppers:

• 2 oz chocolate
• 2 oz white chocolate
• Peppermint candies, crushed

Chocolate Peppermint Cupcakes Tutorial

Preheat the oven to 350°F and place the shelf in the middle of the oven. Line the muffin tin with cupcake liners.

Take your cake mix and add the ingredients it asks for. Add the two tablespoons of peppermint extract to the cake mix batter.

Fill your muffin tips cups 2/3 full of batter and bake per the box instructions.

Let them cool completely.

Making your Peppermint Bark

First of all you need to crush the peppermint candies. I find the easiest way to do this is to unwrap them (if they are wrapped) and pop them into a zippy bag. Then I grab a rolling pin and start venting any frustrations that I might have that day, LOL!

Smack away!

Soon you will have a baggie that looks like this:

Just set it aside until we need it.

How do you melt chocolate without a double boiler?

There are a few ways to do this. You can place chocolate in a microwave-safe bowl and microwave on low power for 30 seconds at a time, stirring between each interval.

You can also place chocolate in a glass jar and set it in a saucepan of simmering water, making sure the bottom of the jar doesn’t touch the water.

Another option is to place chocolate in a heat-proof bowl and set it over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whichever method you choose, be careful not to let the chocolate get too hot or it will become stiff and difficult to work with.

After you have melted the chocolate, spread it onto a wax paper-lined baking sheet.

Set the baking sheet in the refrigerator for a few minutes to help it set up faster.

Melt the white chocolate and pour evenly on top of the set up chocolate

Sprinkle crushed peppermint over white chocolate then return it to the refrigerator to set up.

How to Frost Your Chocolate Peppermint Bark Cupcakes

Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass.

Drizzle red food color gel along the sides of your piping bag – just a few stripes.

Scoop the vanilla frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating.

Add a 1 mm star tip.

If you don’t have a piping bag, try a plastic bag with the tip snipped off. Frost the cooled and filled cupcakes.

Pipe a swirl design onto each cupcake

See how pretty that light stripe of frosting made that frosted swirl?

Take that a piece of that broken up peppermint barkd and place on top of your cupcake. Don’t they look amazing? Yum!

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