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Chocolate Christmas Cupcake

Decadent Chocolate Christmas Cupcakes for Festive Fun

Delightful Chocolate Christmas Cupcakes bring joy to your holiday celebrations with their moist texture and creamy frosting. A must-have for dessert lovers!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour Gluten-free flour is a great option!
  • ¾ cups unsweetened cocoa powder Dutch-processed cocoa for more intensity.
  • 1 ½ teaspoons baking powder Ensure it's fresh.
  • ½ teaspoon baking soda Balances acidity.
  • ½ teaspoon salt Sea salt is a delightful substitute!
  • 2 large eggs Room temperature ensures better incorporation.
  • 1 cup granulated sugar Brown sugar can deepen flavor profile.
  • ½ cup brown sugar Contributes to moisture.
  • ½ cup vegetable oil Melted butter or applesauce work as well.
  • 2 teaspoons vanilla extract Use high-quality for the best flavor.
  • 1 cup buttermilk Mix milk with vinegar or yogurt as a substitute.
For the Frosting
  • ½ cup unsalted butter Softened for creamy texture.
  • ½ cup semi-sweet chocolate chips Opt for dark chocolate if you prefer.
  • ¼ cup heavy whipping cream Half-and-half works as an alternative.
  • 2 cups powdered sugar Sift for extra smoothness!
  • 1 teaspoon vanilla extract Elevates the flavor.
  • optional Christmas sprinkles Delightfully fun!

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with festive cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
  4. Fold half of the wet mixture into the dry ingredients, then half of the buttermilk. Stir gently until combined. Repeat with remaining mixtures.
  5. Spoon the batter into the lined muffin tin, filling each cup halfway. Bake for 18-20 minutes until a toothpick comes out clean.
  6. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. For the frosting, beat together the softened butter and melted chocolate until creamy. Gradually mix in cocoa powder, powdered sugar, and heavy cream until smooth.
  8. Stir in vanilla extract and frost the cooled cupcakes, adding festive sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Allowing the cupcakes to cool completely prevents the frosting from melting into a gooey mess.

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