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  • Vanilla or Peppermint Buttercream
  • 1 cup butter, room temperature
  • 4 cups of powdered sugar
  • 1/4 cup of milk
  • 1 teaspoon vanilla extract or peppermint extract
  • Peppermint Bark
  • 8 oz of high-quality white chocolate
  • peppermint candy
  • wax paper


  • Vanilla or Peppermint Buttercream
  • Cream the butter until soft.
  • Add the sugar and then the milk and extract. Cream till soft. Spread on cool cupcakes.
  • Note: If you cannot decide, make to small sample portions. I found most people preferred the vanilla buttercream over the peppermint
  • Peppermint Bark
  • Break up peppermint candy into little shards. Break or chop up chocolate and place in a microwave safe container or double boiler pot.
  • Melt the chocolate in a double boiler, or melt in your microwave. Careful to not scorch the chocolate my checking and mixing every 30 seconds. Pour out onto a cookie sheet lined with wax paper and spread out. Sprinkle the candy shards on and gently press them in.
  • Let it sit and cool in the fridge or freezer. Break apart and eat. The candy may melt and sweat a bit, so you want to keep the bark cold.
  • Note: As always with chocolate, quality really does make all the difference. Good quality can be a bit steep, but it's worth it. (Hence, why I do not make chocolate cupcakes often.) Do yourself a favor and shell out the extra couple of bucks.

Categories: Cupcakes  Dessert  Frosting 
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