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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.