Get ready to blow your taste buds away with the most decadent, show-stopping dessert that combines the rich, fudgy goodness of brownies with the festive crunch of peppermint bark! These Peppermint Bark Brownie Cupcakes are not just a treat—they're a holiday experience that will have everyone begging for your secret recipe. Imagine biting into a moist, chocolatey cupcake topped with a luxurious white chocolate peppermint drizzle that looks like it came straight from a gourmet bakery. Whether you're hosting a holiday party or just craving something extraordinary, these cupcakes are about to become your new winter obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box brownie mix
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 cup crushed peppermint candies
- 1 cup white chocolate chips
- 1/2 cup peppermint extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying them with non-stick cooking spray.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix thoroughly using an electric mixer until the batter is smooth and free of lumps, about 2-3 minutes.
- Fold in 1/2 cup of crushed peppermint candies into the brownie batter, reserving the remaining 1/2 cup for topping.
- Carefully distribute the brownie batter evenly among the 12 cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and let the cupcakes cool completely in the tin for about 15-20 minutes.
- While cooling, melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth and fully melted.
- Mix the peppermint extract into the melted white chocolate, stirring until well combined.
- Once cupcakes are completely cool, drizzle the peppermint white chocolate over each cupcake.
- Immediately sprinkle the remaining crushed peppermint candies on top of the white chocolate drizzle.
- Allow the white chocolate to set for about 10-15 minutes at room temperature before serving.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use room temperature eggs for a smoother batter that incorporates more evenly.
- Don't overmix the brownie batter—stop mixing as soon as ingredients are combined to keep cupcakes tender.
- For extra peppermint intensity, use high-quality peppermint extract.
- When melting white chocolate, use low microwave power and stir frequently to prevent burning.
- Let cupcakes cool completely before adding the white chocolate drizzle to prevent melting.
- For a professional look, use a squeeze bottle or piping bag to drizzle the white chocolate.
- Crush peppermint candies just before topping to maintain their bright color and crisp texture.
- For a gluten-free version, use a gluten-free brownie mix.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
