How to Make Chocolate Peppermint Bark Cupcakes

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[{"selector":"#anim-8b5d641b-cf16-4543-902d-ab7fc32ef6b8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5751a0bc-17b8-4e01-827e-440397c702a6","keyframes":{"transform":["translate3d(0px, -100.06072%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3b9dfb5-928d-492e-809a-432ca8b5aeb8","keyframes":{"opacity":[0,1]},"delay":100,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e32755ad-4023-4531-9dd6-1bba50b254c6","keyframes":{"transform":["translate3d(0px, 134.06263%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. See Full Recipe

– 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

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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

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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!

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melt the chocolate

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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.

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

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

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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.

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

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

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

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