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Peppermint Bark Cupcakes

Servings 20 -24 cupcakes


Chocolate Cake:

  • 1 box Devil's Food Cake mix
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. buttermilk or milk
  • 1/2 C. sour cream or plain yogurt
  • 2 tsp. vanilla extract

Peppermint White Chocolate Chunk Buttercream:

  • 1/2 C. butter softened
  • 8 oz. cream cheese or an extra 1/2 C. butter
  • 1 1/2 tsp. peppermint extract
  • 3-4 C. powdered sugar
  • 1 C. white chocolate melts finely chopped

1 1/2 C. White Chocolate Melts

Candy Canes, crushed


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl combine eggs, oil, buttermilk, sour cream, and vanilla extract.
  4. 4. Mix in cake mix until smooth.
  5. 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until an inserted knife comes out clean.
  6. 6. Buttercream: Beat butter and cream cheese until smooth. add peppermint extract and slowly add powdered sugar until you reach your desired consistency. Add white chocolate that has been chopped (or put thought a food processor).
  7. 7. Pipe buttercream onto cooled cupcakes.
  8. 8. Melt white chocolate melts (regular chocolate chips won't work) in the microwave and put in a cup, mug or small bowl that is deep enough to dip your cupcakes.
  9. 9. Dip the frosting of each cupcake into the melted chocolate, and turn right side up to set.
  10. 10. After you dip a cupcake, sprinkle it with crushed candy canes. Do this quickly because the chocolate will harden.