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Peppermint Bark Cupcakes

These cupcakes are inspired by the Harry London peppermint bark that is so popular during the holidays. With a peppermint chocolate cupcake topped with a decadent white chocolate buttercream frosting and the beloved Harry London peppermint bark for a festive touch.


Cool peppermint and rich chocolate are always a winning combination, so I took inspiration from Harry London's popular peppermint bark, and created a delicious cupcake combo. Top with chopped peppermint bark for the ultimate holiday treat that will wow and surprise. 

 

 

 

For the Peppermint Chocolate Cupcakes:

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 large egg
  • 1/2 cup butter, softened
  • 13/4 cup cocoa powder
  • 11/2 cup milk
  • 1 1 teaspoon vanilla extract
  • 1 1/2 teaspoon peppermint oil
  • 11 teaspoon baking soda
  • 11/2 teaspoon salt
  • 1 1 cup granulated sugar
  • 11/4 cup vegetable oil
  • 11/2 cup hot water
Directions

Place all the ingredients (except the hot water) in a bowl and beat with an electric mixer until smooth.

Divide batter into lined cupcake pans and bake at 350 degrees for about 20 - 24 minutes until cupcakes rise and a toothpick comes out clean when stuck in the center of one.

Let cupcakes cool completely before frosting.

 

For the White Chocolate Buttercream Frosting:

Ingredients
  • 2 sticks butter, softened
  • 3 cups powdered sugar
  • 1/2 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 1 cup white chocolate chips, melted
  • 1/4 cup heavy cream
Directions

Place your softened butter in a bowl with an electric mixer. Cream your butter and slowly add in the powered sugar.

Add in your vanilla extract, heavy cream and melted white chocolate.

Mix for a few more minutes to make sure it’s completely combined. Pipe onto cupcakes.

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