Brownie Bottom Peppermint Bark Cupcakes

Brownie Bottom Peppermint Bark Cupcakes

These cupcakes are so good, and they bake up really pretty for a wonderfully stunning presentation. They're easy to do, and come together quickly so you can have them in the oven in no time. Whether you're making these for a special occasion, for your family, or just because, everyone will be glad you did. These cupcakes are sure to become a favorite. We hope that you love these Brownie Bottom Peppermint Bark Cupcakes.

If you are looking for the best cupcake recipe or a delicious brownie cakes recipe or brownie cupcakes with frosting or even ghirardelli brownie cupcakes, these peppermint cupcakes with cake mix are sure to meet all of those needs and more. The peppermint vanilla cake comes with delicious peppermint frosting in these amazing fudge brownie cupcakes.

Brownie Bottom Peppermint Bark Cupcakes

Ingredients

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

Must have items for the cook's kitchen (we used all of these)

Stand mixer  |  Muffin pan  |  Cupcake liners  |  Spatulas  |  Cutting mat  |  Sharp knife

Directions

1. In the mixing bowl of a stand mixer, blend the brownie mix, eggs, oil, and milk, until smooth.
2. Place the cupcake liners in the muffin tin(s), and fill 1/2 full with the brownie batter, and set aside.
3. Rinse out the mixing bowl, and add the Vanilla cake mix, eggs, oil and heavy cream. Blend on high for 2 minutes. Scrape down the sides of the mixing bowl, and mix again.
4. Cut the peppermint bark with the sharp knife on the cutting mat until it's in small pieces. Add the crushed peppermint bark to the mixing bow, and mix well.
5. Add the red food coloring, swirling through the batter, but not mixing completely.
6. Fill the cupcake liners with the cake batter, on top of the brownie batter, and place the cupcakes in the oven at 350 for 22 – 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the cupcakes from the oven to a wire rack to cool, and cool completely.
8. In the mixing bowl of a stand mixer, place the softened butter, Crisco, Vanilla, and 1 Tablespoon of the heavy cream in the the mixing bowl, and blend until smooth, light and fluffy.
9. Add the powdered sugar a little at a time, blending between additions, and a few drops of the remaining cream until all the powdered sugar has been added. Scrape down the sides of the mixing bowl, and blend again.
10. Place mixing bowl in the refrigerator until cupcakes are cool, and frosting is chilled. When the cupcakes are cool, remove the frosting from the refrigerator, and place in a large pastry bag with a fluted tip (see link).
11. Starting at the outer edge, swirl the frosting onto the cupcakes, swirling up to a point or peak in the middle of the cupcake (see photo).
12. When all cupcakes have been frosted, cut a few of the Ghirardelli peppermint bark in pieces, and place them in the frosting of each cupcake, along with a couple of whole pieces of peppermint bark (see photo).
13. Serve and Enjoy!

NOTE: If not serving immediately, place cupcakes in a single layer airtight container, and place in the refrigerator until time to serve. Cupcakes can be kept up to 5 days in the refrigerator.

Whether you want brownie cupcakes without chocolate chips, choc fudge brownie cupcakes, a peppermint cupcakes recipe or even dark chocolate brownie cupcakes, these dark chocolate peppermint cupcakes are a definite crowd pleaser. These gorgeous cupcakes are almost too pretty to eat. We hope that you are inspired by this Brownie Bottom Peppermint Bark Cupcakes recipe. Happy baking!