Peppermint bark red velvet cupcake with hot chocolate whipped cream frosting
Cupcakes and muffins
Cupcakes: 2¼ cups all-purpose flour 1 cup granulated sugar 1 tsp. baking soda 1 tsp. salt ¼ cup unsweetened cocoa powder (I used Rodelle) 2 eggs 1 cup buttermilk 1 tsp. distilled white vinegar 1 cup vegetable oil 2 TBSP red food coloring 1 tsp. vanilla extract (I used Rodelle) 1 cup peppermint bark, chopped into small pieces (think chocolate chip size) Frosting: 2 cups heavy whipping cream ½ cup powdered sugar ½ cup peppermint hot chocolate (I used Stephen’s) 1 cup peppermint bark, chopped into small pieces (for garnish)
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