Light. moist chocolate cupcakes filled with chocolate peppermint ganache topped with peppermint frosting and finished with a piece of peppermint bark candy. These chocolate peppermint cupcakes are the perfect holiday cupcake for any party!
I’ve had a version of these cupcakes in my head for a while. I first got the inspiration from a book that described making a peppermint cupcake in which they pipped the frosting using a plain tip in a way that looked like you were looking down at a large peppermint candy.
That image stuck with me for months and I couldn’t wait until I could make my own version.
When I saw these mini peppermint bark candies, I knew they had to be a part of these chocolate peppermint cupcakes too. I mean, how cute and perfect. I recently saw they had them in mini snowmen shapes and I wish I found them beforehand because I would definitely have used those too!
You can also make your own peppermint bark by layering white chocolate over milk or dark chocolate and topping with crushed peppermint.
I find it is easy to either end up overwhelming a dessert with peppermint or getting it lost in the other flavors. You need to take the time to understand how strong your particular brand of mint extract is.
I recommend starting with half the recommended mint extract, then slowly adding more to taste, keeping in mind that the flavor will develop a bit more over time. The measurements I used were with the mint extract from McCormick (this isn’t a sponsored post by them, by the way, that’s just what I used!)
I love a fluffy, moist and chocolaty cupcake, so I used my favorite chocolate cupcake base. It hits all those marks and is always a favorite among the people I know.
The best part is that you don’t need a mixer to make these cupcakes. They are made in a bowl and a whisk or spatula can do the job. In fact, I typically tell people to not use a mixer because mixing by hand promises you a more tender crumb.
The chocolate peppermint cupcakes are filled with a minty, creamy chocolate ganache. I used one of my favorite ganache recipes that sets up well and added a touch more cream, plus mint.
It’s the highlight of the cupcake in my opinion and I think it’s good enough to use any leftover ganache to lightly cover the tops of the cupcakes before you frost them, too.
Storing Your Holiday Cupcakes
I recommend storing them in an airtight container in a cool, dark area – preferably the refrigerator – for up to three days. If you do store your cupcakes in the refrigerator, allow them to come to room temperature before eating.
You can freeze your chocolate peppermint cupcakes if you have not frosted them. I recommend frosting them the day you intend to consume them. To thaw, leave them in the refrigerator overnight.
For more holiday recipes, be sure to check these out:
- Gingerbread Layer Cake
- Cookie Wreath
- Chocolate Peppermint Macarons
- Chocolate Peppermint Cookies
Don’t forget to browse the site for more delicious holiday recipes – there’s a ton!