Brownie Cupcakes with Peppermint Bark

Brownie Cupcakes are the best. But when you add in the flavor of peppermint as well, you’ve just taken a step to create the perfect holiday cupcakes. Knowing that I can have a chocolate brownie cupcake in a small amount of time is one dessert recipe that I’ll bake up time and time again. 

If you’re searching for simple Peppermint Cupcakes that are perfect for the cooler weather, you’re going to love this delicious and simple recipe!

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Brownie Cupcakes with Peppermint Bark

Let me just say that I’m a fan of cupcakes. All types, kinds, and flavors. If there’s a cupcake in the room, I’m going to eat it, hands down. 

But I can promise you that this brownie cupcake recipe is different. It’s moist, a tad bit chewy and then topped with a hint of peppermint that just keeps you coming back for more. I’ll dare say that it’s one of my favorite cupcake recipes, ever.

Related: Holly Jolly Christmas Cupcakes

Do brownies stick to cupcake liners? 

Just like anything dealing with baking, the brownie mix will be sticky. The key to using them in a cupcake liner is that you know they’re going to stick but only to the outside that you’re going to peel away. If you try to put the brownie mixture directly into a muffin tin without a cupcake liner, you’re going to possibly have issues. 

Using cupcake liners will keep them in shape and safe from sticking to the pan. 

Related: Llama Cookies You’ll Love

Do brownies rise?

Brownies will rise a little bit when baking, but not a lot. And just as much as they’ve raised during baking, they’ll likely fall back into place once they’re removed from the oven and cooling down. 

How long will these cupcakes last once baked?

They need to be stored in an airtight container and eat within 5 days of baking them. 

Related: Simple Christmas Cake Batter Dip

How to Make Peppermint Cupcakes

The great part about making this simple cupcake recipe is that it’s not that hard to do. Just gather up your ingredients and you’ll find that you’ll be chowing down on warm, delicious cupcakes in no time at all. 

Related: Thanksgiving Cupcakes

Ingredients needed to make chocolate peppermint cupcakes:

• 1 box of brownie mix
• 3 eggs
• 1/3 cup of oil
• 1 cup of milk
• 1 vanilla cake mix
• 4 eggs
• 1/3 cup of oil
• 1 cup of heavy cream
• 1 teaspoon of red food coloring gel
• 1/2 cup of crushed Ghirardelli peppermint bark

Ingredients needed to make homemade buttercream frosting:

• 1 cup of butter, softened
• 1 cup of Crisco
• 1 Tablespoon of vanilla
• 2 tablespoons of heavy cream
• 5 cups of powdered sugar
• 1 teaspoon of red food coloring gel
• Ghirardelli peppermint bark pieces for topping the cupcakes

Related: Grinch Slime Perfect for Christmas

Recipe to make brownie cupcakes:

Like I mentioned above, this recipe isn’t hard to do! Start by using a mixing bowl and mixer and mix together the brownie mix, eggs, oil, and milk until smooth.

Once done, take your cupcakes liners and put them in the muffin pan. Then, scoop out and fill 1/2 full with the newly mixed brownie batter. Set aside.

Grab another mixing bowl and add the vanilla cake mix, eggs, oil, and heavy cream. Blend together on high for 2 minutes. Make certain that you’re scraping off the sides and mix more. 

Grab the peppermint bark and cut into small pieces. Add in the crushed bark to the mixing bowl and mix well. 

Next, add in the red food coloring and make a fun swirl, but don’t mix together completely.

Then, fill the cupcake liners with the cake batter directly on top of the already poured brownie batter. 

Once done, place in the oven and bake at 350 degrees for 22-25 minutes. 

Remove from oven and set on a wire rack to cool.

Recipe to make the homemade frosting:

Grab another mixing bowl and place the softened butter, Crisco, vanilla and 1 tablespoon of heavy cream into the bowl and blend until fluffy and smooth. 

Add in the powdered sugar a little bit at a time, blending. Then, add in a few drops of the cream that’s left until all the powdered sugar has been added. Scrape the sides and keep blending. 

Once done, place the bowl in the fridge and wait until the cooked cupcakes are cooled completely. You’re also needing the frosting to be chilled. 

Once the cupcakes are cool, take your frosting out of the fridge and put it into a pastry bag with tip. Starting at the outer edge of the cupcake, swirl on the frosting and make a peak in the middle. 

When all the cupcakes are frosted, cut a few pieces of the peppermint bark and place them on top of the cupcake in the frosting. 

Serve and enjoy! 

Continue to Content

Brownie Cupcakes with Peppermint Bark

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

You're going to love the taste of these brownie cupcakes with peppermint bark!

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Ingredients

• 1 box brownie mix
• 7 eggs
• 2/3 cup of oil
• 1 cup of milk
• 1 box vanilla cake mix
• 1 cup of heavy cream
• 2 teaspoons of red food coloring gel
• 1/2 cup of crushed Ghirardelli peppermint bark
• 1 cup of butter, softened
• 1 cup of Crisco
• 1 Tablespoon vanilla
• 2 Tablespoons heavy cream
• 5 cups powdered sugar
• More Ghirardelli peppermint bark pieces for topping the cupcakes

Instructions

Start by using a mixing bowl and mixer and mix together the brownie mix, eggs, oil, and milk until smooth.

Once done, take your cupcakes liners and put them in the muffin pan. Then, scoop out and fill 1/2 full with the newly mixed brownie batter. Set aside.

Grab another mixing bowl and add the vanilla cake mix, eggs, oil, and heavy cream. Blend together on high for 2 minutes. Make certain that you're scraping off the sides and mix more. 

Grab the peppermint bark and cup into small pieces. Add in the crushed bark to the mixing bowl and mix well. 

Next, add in the red food coloring and make a fun swirl, but don't mix together completely. Then, fill the cupcake liners with the cake batter directly on top of the already poured brownie batter. 

Once done, place in the oven and bake at 350 degrees for 22-25 minutes. 

Remove from oven and set on a wire rack to cool.

Recipe to make the homemade frosting:

Grab another mixing bowl and place the softened butter, Crisco, vanilla and 1 tablespoon of heavy cream into the bowl and blend until fluffy and smooth. 

Add in the powdered sugar a little bit at a time, blending. Then, add in a few drops of the cream that's left until all the powdered sugar has been added. Scrape the sides and keep blending. 

Once done, place the bowl in the fridge and wait until the cooked cupcakes are cooled completely. You're also needing the frosting to be chilled. 

Once the cupcakes are cool, take your frosting out of the fridge and put it into a pastry bag with tip. Starting at the outer edge of the cupcake, swirl on the frosting and make a peak in the middle. 

When all the cupcakes are frosted, cut a few pieces of the peppermint bark and place them on top of the cupcake in the frosting. 

Serve and enjoy! 

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 417Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 11gCholesterol 89mgSodium 266mgCarbohydrates 49gFiber 1gSugar 37gProtein 4g