Peppermint Bark Cupcake Recipe
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Live Well Bake Often · by Danielle Rye

Peppermint Bark Cupcake Recipe

NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 5%
CARBS 47G50% OF CAL
1G FIBER7G OTHER39G TOTAL SUGAR
FAT 21G50% OF CAL
10G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist chocolate cupcakes topped with peppermint white chocolate frosting and candy cane pieces. A festive holiday dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 cup all-purpose flour (spooned & leveled (125 grams))
  • ¼ cup plus 2 tablespoons unsweetened natural cocoa powder ((30 grams))
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed light brown sugar ((100 grams))
  • ½ cup granulated sugar ((100 grams))
  • ⅓ cup canola or vegetable oil ((80 ml))
  • ½ cup buttermilk ((120 ml))
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup hot water ((120 ml))
  • 1 teaspoon instant coffee or instant espresso powder (optional, but recommended)
  • 6 ounces white chocolate (roughly chopped (170 grams; I recommend using white chocolate bars instead of baking chips))
  • 1 cup unsalted butter (softened (226 grams; 2 sticks))
  • 2 ½ cups powdered sugar ((300 grams))
  • 1 tablespoon heavy cream ((15 ml))
  • ½ to 1 teaspoon peppermint extract (I prefer to use 1 teaspoon)
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • Crushed candy canes
  • Peppermint bark squares/pieces
PREP
50M
SODIUM
157MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.