These “Peppermint Bark” cupcakes have two goals. First, they’re helping me accomplish my Christmas goal of pepperminting all the things. Second, they’re part of my one-woman mission to help those of you who suffer, as I do, from cupcake-decorating deficiency. CDD is a serious problem, but I’m here to help!
I should disclose at this point that I’m working on a sponsored post for Pillsbury, but this is not that post. I just happened to buy extras at the grocery store. That said, I found that the Pillsbury Devil’s Food cake mix was a valuable asset in my attempt to make even cupcakes. The batter is thicker than most, and it scooped up like a dream with my cookie scoop. (Rather than running all over the place like most batters do.) One cookie scoop of batter made one perfect mini cupcake.
I’m quoting all mentions of “peppermint bark”, as we’re not really making peppermint bark. That would require chocolate. But we do have chocolate cupcakes to fill in for the milk chocolate and vanilla frosting to fill in for the white chocolate. So, you know…close enough for government work. (I can say that, right? I used to have a government job…)
In news that will surprise none of my regular readers, I used my dip method to frost the cupcakes. Just microwave some frosting for a few seconds (about ten, give or take) and dip the cupcakes in it. But instead of letting the frosting set up, this time I went and dipped them immediately in a bowl of crushed peppermint chips. (As in the kind you buy in the baking aisle because the kind you make by crushing candy are messy and unnecessary when someone can do that step for you.)
And there you have it, my friends. Almost fail-proof cupcakes.
Pepperminting mission complete!