Super Easy Triple Chocolate Peppermint Bark Cupcake Recipe

I love to bake but sometimes don’t have time to do it like my mom used to and pull out all the ingredients like sugar and flour and baking soda, you get the point! So insert here the Cake mix! Easy and Yum! Did you know you can do so much with cake mix, it’s really actually amazing! Today I will be sharing with you how you can make super easy Triple Chocolate Peppermint Bark Cupcakes! This recipe is great all year long but especially the holidays so grab your kids and aprons and get ready for some fun!  We even made cookies with this recipe that I will share later in the week so be on the look out! : )

Print Recipe

Super Easy Triple Chocolate Peppermint Bark Cupcake Recipe

These will melt in your mouth and you will have so much fun creating them!

Prep Time

8 min

Cook Time

14-19 min

Passive Time

10 min

Servings

Ingredients

• 1 1/4 cup Water
• 1/2 cup Vegetable oil
• 3 Eggs We love cage-free!
• 1 Box Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix
• 1 Sprinkles of Choice
• 1 4.54 oz bag Ghirardelli Peppermint Bark Squares

Prep Time 8 min Cook Time 14-19 min Passive Time 10 min Servings Ingredients 1 1/4 cup Water 1/2 cup Vegetable oil 3 Eggs We love cage-free! 1 Box Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix 1 Sprinkles of Choice 1 4.54 oz bag Ghirardelli Peppermint Bark Squares

Instructions

1. Heat Oven to 350F for shiny metal or glass pan or 325F for dark or non stick pan. Grease bottom if not using cupcake holders. We used cute little Christmas holders!
2. Take all your Ghirardelli Squares out of the packages and cut some in half (at least 12) and cut some in little pieces as you will be sprinkling at the end and set aside for now.

   
3. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium or beat hard by hand for 2 minutes and pour into your pan/cupcake holders. Add to oven. We added some of the peppermint bark directly into the batter for extra minty taste. That is purely up to you! Get creative!
4. With about 5 minutes left, take cupcakes out of oven, take one of the squares that you cut in half and stick half way in to each of your cupcakes so that it is sticking half way in and half way out. Return to heat for last 5 minutes.

   
5. Bake as directed above until you can stick a fork in to the center and it comes out clean.
6. When timer goes off and your fork comes out clean, take out and use your sprinkles and the rest of your cut up Ghirardelli Peppermint Bark to cover the top of your cupcakes to your liking. They will stick since the top of your cupcake will already be gooey from step #4! Cool 10-15 min.

   
7. Done! Yum! Enjoy!

   

Recipe Notes

Bonus time!

We also made yummy cookies with this recipe!  Everything is exactly the same except the water!  You want your cookies to be more of a "drop" when you are putting them on the cookie sheet so only use about 1/4 cup of water instead of 1 1/4 cup of water.  Make sure you coat your pan with PAM before starting! The cooking time also changes to about 10 minutes.  Just check with your fork method when you can pull it clean out of the middle of the cookie, then they are done.  Cookies were amazing also! : )