How to Make Chocolate Peppermint Bark Cupcakes

A monkey on a cupcake

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.

– 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


You will need:  – Baked cupcakes, cooled – 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

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!

melt the chocolate

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.

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.      Pipe a swirl design onto each cupcake.

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

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

Want to give this recipe a try? Tap the link for all the details.