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–+ servings
Christmas tree cupcakes on a white backround.

Christmas Tree Cupcakes

These Christmas tree cupcakes are moist one-bowl chocolate cupcakes topped with vanilla buttercream, coconut "snow," and candy melt Christmas trees piped onto pretzel sticks.
5 from 2 votes
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 332 kcal

Ingredients
 
 

  • 2 Eggs
  • 1 cup Granulated sugar
  • 1 ½ cups Flour
  • 1 ½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ⅓ cup Cocoa powder
  • ½ teaspoon Kosher salt
  • ⅓ cup Vegetable oil
  • 1 cup Hot coffee
  • 2 teaspoon Vanilla extract

Vanilla buttercream:

  • 1 cup Butter
  • 3 ¾ cups Powder sugar
  • 3-4 tablespoon Milk
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt

For the cupcake toppers:

  • 9 oz Green candy melts
  • 12 Pretzel sticks
  • 2 tablespoon Christmas sprinkles
  • ⅓ cup Shredded coconut (for dipping)

Instructions
 

Make the chocolate cupcakes

  • Prep: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with cupcake liners.
  • Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  • Wet Ingredients: Add the hot coffee, oil, vanilla extract, and eggs and whisk until smooth.
  • Fill and Bake: Use an ice cream scoop to fill each liner ⅔ full. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
  • Cool: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Make the vanilla buttercream

  • Beat the Butter: Beat the room temperature butter with an electric mixer until light and fluffy.
  • Add the Sugar: Add the powdered sugar in two additions, mixing until smooth after each.
  • Finish: Add the vanilla extract, salt, and milk and mix until creamy.

Make the Christmas tree toppers

  • Melt: Melt the green candy melts in the microwave in 10-second bursts, stirring between each one so they don't burn.
  • Pipe: Lay the pretzel sticks on a parchment-lined tray. Transfer the melted candy to a piping bag, snip a small tip, and pipe a zigzag tree shape over the top of each pretzel.
  • Decorate and Set: Immediately add the sprinkles so they stick, then refrigerate the tray until the trees are firm.

Assemble the cupcakes

  • Frost: Spread the vanilla buttercream over each cooled cupcake and smooth it with a spatula.
  • Snow: Dip the frosted tops in shredded coconut. Skip this step if you don't like coconut.
  • Add the Trees: Gently peel the trees off the parchment and press a pretzel trunk into the center of each cupcake.

Notes

  • Hot Coffee: It blooms the cocoa for a richer flavor. Use hot water if you prefer.
  • Don't Overfill: Fill the liners only ⅔ full so the cupcakes bake flat.
  • Cool Completely: Frost only fully cooled cupcakes.
  • Room Temperature Butter: Soft butter whips into a smooth, fluffy buttercream.
  • Melt Candy Slowly: Heat candy melts in 10-second bursts and keep them away from water.
  • Thicker Trees: Pipe a slightly thick zigzag so the trees don't break, and chill until firm.
  • Make Extra Trees: Pipe a few extras in case any break.
  • Make Ahead: The trees keep for up to 1 week in an airtight container at room temperature.
  • Mini Cupcakes: Makes about 36 mini cupcakes. Bake for 10 to 12 minutes.
  • Storage: Keep decorated cupcakes in the fridge for up to 4 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Calories: 332kcalCarbohydrates: 68gProtein: 3gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 430mgPotassium: 76mgFiber: 1gSugar: 17gVitamin A: 514IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword chocolate cupcakes, christmas tree cupcakes, Easy Chocolate Cupcake Recipe, Easy Christmas Tree Cupcakes, moist chocolate cupcakes
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