Easy Peppermint Bark Cupcakes Recipe

If you’re all in for a yummy Christmas dessert, this Peppermint Bark Cupcakes Recipe will really ring your peppermint bell.

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These brownie bottom peppermint cupcakes are so easy, but so very decadent, you’re going to love making them–and eating them.

Ingredients Brownie Bottom – Brownie mix (Betty Crocker) – Eggs – Oil – Milk Cupcake Tops – Vanilla Cake Mix – Eggs – Oil

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Instructions 1. Preheat oven for 350 degrees. 2. In a mixing bowl, combine the brownie mix, eggs, oil, and milk, mixing until smooth.

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3. Place cupcake liners into your muffin tin, and fill about halfway full of the brownie batter, and set aside. 4. Clean the mixing bowl, then combine vanilla cake mix, eggs, oil and heavy cream.

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5. Blend on high for 2 minutes, scrape down the sides and mix again for 2 more minutes. 6. Cut the peppermint bark with the sharp knife on the cutting mat until it's in small pieces.

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7. Drop in the crushed peppermint bark and mix well. 8. Add red food coloring, swirling it into the batter,

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9. Fill the cupcake liners completely with the cake batter, right on top of the brownie batter, and bake

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10. Remove the cupcakes from the oven and transfer to a wire rack to cool completely.

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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.

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