Christmas Chocolate Cupcakes with Chocolate Buttercream

Christmas Chocolate Cupcakes with Chocolate Buttercream

Servings

Makes 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 cup (125 g) all-purpose flour

• ½ cup (50 g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup (150 g) granulated sugar

• ½ cup (120 ml) vegetable oil

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• ½ cup (120 ml) milk

• ½ cup (120 ml) hot water or hot coffee (enhances chocolate flavor)

Chocolate Buttercream Frosting

• ¾ cup (170 g) unsalted butter, softened

• 2½ cups (300 g) powdered sugar

• ½ cup (45 g) cocoa powder

• 2–3 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

Decoration (Optional)

• Chocolate sprinkles

• Holly-shaped decorations or edible leaves

• Red candy pearls or berries

• Powdered sugar (for dusting)

Instructions

1. Prepare the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, mix sugar, oil, eggs, and vanilla until smooth.

4. Add dry ingredients to the wet mixture, alternating with milk.

5. Slowly stir in hot water or coffee until the batter is smooth and slightly thin.

6. Fill cupcake liners about ⅔ full.

7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

8. Cool completely before frosting.

2. Make the Chocolate Buttercream

1. Beat butter on medium speed for 2–3 minutes until creamy.

2. Add powdered sugar and cocoa powder gradually, mixing on low speed.

3. Add vanilla extract, salt, and cream (1 tablespoon at a time) until smooth and fluffy.

4. Beat on high speed for 1 minute for extra light texture.

3. Decorate

1. Pipe frosting onto cooled cupcakes using a star or swirl piping tip.

2. Decorate with holly leaves and red candy berries.

3. Lightly dust with powdered sugar for a festive, snowy effect.

Tips

• For extra moisture, do not overbake the cupcakes.

• Coffee intensifies the chocolate flavor without tasting like coffee.

• Cupcakes can be stored in an airtight container for 2–3 days at room temperature.