Chocolate Peppermint Bark Cupcakes
While the cupcakes are baking, make the ganache by heating milk chocolate and heavy cream in the microwave. Place in the refrigerator to chill until the cupcakes have completely cooled.
Once the cupcakes have baked and cooled, use a ½-inch dowel or the handle of a wooden spoon to make a 1-inch-deep indentation into each cupcake. Transfer the chilled chocolate ganache to a Ziplock bag, cut off a corner, and fill each cupcake with about ½ tablespoon of ganache.
For the peppermint frosting, beat together butter, cream cheese, peppermint extract, and powdered sugar. Finely crush candy canes by pulsing in a food processor or placing in a plastic bag and crushing with the smooth side of a meat mallet. Add the crushed candy to the peppermint frosting and fold in with a spatula.
To make the candy stripe effect, fit a pastry bag with a piping tip then paint 4 lines of red gel food coloring around the bag. Spoon the peppermint frosting into the bag then pipe onto the cupcakes.
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Chocolate Peppermint Bark Cupcakes
14
cupcakes35
minutes15
minutes1
hour10
minutesChocolate cupcakes filled with milk chocolate ganache then topped with a peppermint buttercream frosting.
Ingredients
- For the Chocolate Cupcakes:
1 cup flour
1 cup sugar
½ cocoa powder
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
1 cup sour cream
¼ cup oil
1 tbsp vanilla
½ cup boiling water
- For the Chocolate Ganache:
3 oz milk or dark chocolate, broken into pieces
3 tablespoons heavy whipping cream
- For the Peppermint Buttercream:
1 ¼ sticks (10 tablespoons) butter, softened
3 oz cream cheese
1 tsp peppermint extract
1 ¼ c powdered sugar
2 finely crushed cane canes
1-2 drops red gel coloring
Directions
- For the Chocolate Cupcakes:
- Preheat oven to 350 F and line two muffin pans with 14 paper liners.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, sour cream, oil, and vanilla then stir together until well combined. Carefully whisk in boiling water then divide evenly into the muffin cups.
- Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.
- For the Chocolate Ganache Filling:
- While the cupcakes are baking, add the chocolate and heavy cream to a microwave safe bowl. Microwave in 20-second intervals, stirring after each interval, until smooth. Place in the refrigerator until ready to use.
- Once the cupcakes have completely cooled, use the handle of a wooden spoon to make a 1-inch-deep indentation into the top of each cupcake.
- Transfer the chocolate ganache to a Ziplock sandwich bag and cut ¼-inch off the corner. Squeeze about ½ – 1 tablespoon of ganache into each cupcake.
- For the Frosting and Assembly:
- In another medium bowl, beat together the butter and cream cheese until fluffy, about 1-2 minutes. Beat in peppermint extract then add the powdered sugar and beat again for 1-2 minutes. Fold in the crushed candy canes.
- Spread or pipe the frosting onto the filled cupcakes.
- For the candy stripe effect: Fit a pastry bag with a piping tip then stand upright in a drinking glass. Use a paintbrush to paint 4 lines of red gel food coloring around the bag. Spoon the peppermint frosting into the bag then pipe onto the cupcakes.
Notes
- Store in the refrigerator for up to 3 days.
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