Peppermint Bark Red Velvet Cupcake with Hot Chocolate Whipped Cream Frosting

INGREDIENTS

Cupcakes:

2 1/4 cups

all-purpose flour

1 cup

granulated sugar

1 tsp

baking soda

1 tsp

salt

1/4 cup

unsweetened cocoa powder (I used Rodelle)

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

1/2 cup

powdered sugar

1/2 cup

peppermint hot chocolate (I used Stephen’s)

1 cup

peppermint bark, chopped into small pieces (for garnish)