Coconut Peppermint Bark Chocolate Cupcake

Published on Friday, December 19, 2014

Lord knows I can't cook or bake for the life of me, so I was a bit hesitant about making these cupcakes. Not really a sweets person, but I've been craving the Ghiraldelli peppermint bark lately and I figured what's better than incorporating it into chocolate cupcakes. They unexpectedly turned out really good and no, I didn't burn the house down. Thank God...

Ingredients: 4 Servings
2 cups of all purpose flour 
1 1/4 teaspoons of baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup of hot water
2/3 cup of unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups of sugar
2 eggs
1 teaspoon of vanilla
1 bag of shredded coconut
1 bar of Ghirardelli peppermint bark chocolate bar
1 bag of vanilla icing
(you can use cake mix if you don't feel like making it from scratch!)

1. Pre-heat the oven to 350 F. 
2. Mix flour, baking soda, salt and baking powder in a separate bowl. In another bowl, mix hot water and cocoa until dissolved then set aside.
3. Mix shortening with electric mixer on medium speed for 30 seconds. Add about 1/4 cup of sugar at a time, then add eggs while beating in medium speed for two minutes. Add vanilla, flour mixture, and cocoa mixture until all the ingredients are well blended.
4. Then fill the cupcake cups with the batter about two-thirds full.
5. Put in the oven and bake for 20 to 25 minutes. Let it cool for 20 minutes.
 -----The Toppings-----
1. Put the peppermint bark into Ziploc or plastic bag, then crush the bar into little pieces.
2. Pour the shredded coconut into a bowl.
3. Spread the icing on the cupcake and sprinkle the shredded coconut and peppermint bark on top.
3. And enjoy!

Hope you enjoyed this super easy and yummy recipe! 

1 Comment so far

  1. They seem good... A recipe to try!
    Love, Virginie