Name: Peppermint Bark Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 1/2 c. all-purpose flour -; 1 1/2 c. granulated sugar -; 3/4 c. unsweetened dark cocoa powder -; 1 1/2 tsp. baking soda -; 3/4 tsp. baking powder -; 3/4 tsp. kosher salt -; 2 large eggs -; 3/4 c. room temperature water -; 3/4 c. whole milk -; 1/4 c. canola oil -; 1 tsp. McCormick® pure vanilla extract -; 1 tsp. McCormick® Peppermint extract -; 3 sticks unsalted butter, softened -; 2 1/2 c. powder sugar -; 1 1/2 c. (9-0z.) white chocolate, melted and cooled slightly -; 1/2 tsp. McCormick® Peppermint extract -; 1/4 tsp. kosher salt -; 1 c. dark chocolate chips -; 1/4 c. heavy cream -; 2 candy canes, crushed -

Ingredients for - Peppermint Bark Cupcakes

1. 1 1/2 c. all-purpose flour

2. 1 1/2 c. granulated sugar

3. 3/4 c. unsweetened dark cocoa powder

4. 1 1/2 tsp. baking soda

5. 3/4 tsp. baking powder

6. 3/4 tsp. kosher salt

7. 2 large eggs

8. 3/4 c. room temperature water

9. 3/4 c. whole milk

10. 1/4 c. canola oil

11. 1 tsp. McCormick® pure vanilla extract

12. 1 tsp. McCormick® Peppermint extract

13. 3 sticks unsalted butter, softened

14. 2 1/2 c. powder sugar

15. 1 1/2 c. (9-0z.) white chocolate, melted and cooled slightly

16. 1/2 tsp. McCormick® Peppermint extract

17. 1/4 tsp. kosher salt

18. 1 c. dark chocolate chips

19. 1/4 c. heavy cream

20. 2 candy canes, crushed

How to cook deliciously - Peppermint Bark Cupcakes

1 . Stage

Preheat oven to 350° and line two cupcake pans with liners.

2 . Stage

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, water, milk, oil, vanilla, and peppermint extract. Using a hand mixer, beat until smooth, about 30 seconds.

3 . Stage

Scoop batter into prepared cupcake pans (about ¼ cup batter per tin) and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting.

4 . Stage

Meanwhile, make frosting: In a large bowl, using a hand mixer, beat butter and powdered sugar until creamy. Beat in the melted white chocolate until light and fluffy. Beat in peppermint extract and salt.

5 . Stage

Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Refrigerate cupcakes until frosting is cold, about 30 minutes.

6 . Stage

Make the chocolate topping, place chocolate in a medium heat-proof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let sit 5 minutes. Stir until smooth and creamy in texture. Let cool slightly.

7 . Stage

Drizzle chocolate sauce over top of cupcakes and sprinkle with candy canes. Refrigerate until chocolate is set, 15 minutes. Serve cold or at room temperature.