Peppermint Bark Cupcake Recipe
Chocolate Cupcake Ingredients:
1 Cup white chocolate chips
Chocolate Cupcake Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Combine the flour, baking powder, baking soda, cocoa, and salt stirring together. Set aside.
Cream together the butter and sugar until light and fluffy in a large bowl.
Beat the eggs one at a time, after each addition, then add in the vanilla.
Alternating add the flour mixture with the milk; beating well.
Fill the lined cupcake tins 3/4 full.
Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
Allow to cool in the cupcake tin for 10 minutes.
Move to a wire rack to cool completely.
Cream the butter and powder sugar until it looks light and creamy.
If it doesn’t cream, add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready if not then….
Add more powder sugar 1/2 C at a time…. mix well.
Add the peppermint extract, stir well.
If ready scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Add a piece of Peppermint Bark on top.
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Peppermint Bark Cupcake
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