These Christmas tree cupcakes are easy to make from scratch. Features a rich, chocolate-y cupcake base with tasty buttercream icing and a tree on top! They are the perfect holiday dessert or edible gift idea.
You’re going to be proud of me, my friends. I’ve really expanded my repertoire when it comes to cute Christmas desserts!
But I wanted to up my game and do some recipes that were not only tasty, but also make people (mainly myself) squeal at the same time.
Aren’t they darling??
These easy-to-make cupcakes are a delightful treat, perfect for any occasion, not just Christmas. Soft, fluffy chocolate cupcakes are topped with a rich, creamy buttercream frosting.
Then you’ll top these guys with a cute little chocolate melt Christmas tree (you’ll make that too). They feel so Christmas-y and cute, don’t you think? Your kids are going to love them.
Tips for Making Delicious Cupcakes
Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).
Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes.
Bring Cold Ingredients to Room Temp
Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.
Don’t Overfill the Liners
Fill cupcake liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.
Watch While Baking
Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Transfer Immediately After Baking
Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.
Cool Before Frosting
Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.
Remember, practicing and experimenting will help you perfect your cupcake baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these xmas tree cupcakes.
- All-purpose flour – 1 1/2 cups (175 grams)
- Cocoa powder – 1 cup (100 grams)
- Baking powder – 1 1/2 tsp
- Salt – 1/4 tsp
- Canola or vegetable oil – 1/4 cup (75 ml)
- Superfine granulated sugar – 1 cup (200 grams)
- Vanilla extract – 1 tsp
- Eggs – 1 large
- Milk – 1/2 cup (125 ml)
- Unsalted butter, room temp – 1 cup (226 grams)
- Powdered sugar – 3 cups (350 grams)
- Almond extract – 1 tsp
- Green gel food color
- Melted white chocolate – 1 cup
- Desiccated coconut
- Nonpareils sprinkles
For some extra chocolate flavor in your cupcake base, you can add 1/2 cup of semi-sweet chocolate chips to the batter. Simply fold them in at the end before dividing the batter among the cupcake liners.
If your frosting seems too thick to pipe onto the cupcakes, you can add some milk one tablespoon at a time until it is the desired consistency.
I used almond extract for the frosting, but don’t be afraid to go with peppermint or another holiday flavor. Peppermint chocolate is quite delicious!
These will stay fresh for 1-2 days when stored in an airtight container in the refrigerator.
You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.
You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.
Get the printable recipe for these delicious cupcakes below:
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1 cup superfine granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup milk
- 1 cup unsalted butter, room temp
- 3 cups powdered sugar
- 1 teaspoon almond extract
- Green gel food coloring
- 1 cup melted white chocolate
- 1/4 cup desiccated coconut
- Nonpareils sprinkles
Make the Cupcakes
- Preheat the oven to 350 F / 180 C and line your baking tray with cupcake liners.
- In a bowl, sift together the dry ingredients: the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl add oil, sugar, and vanilla extract and mix well. Add the egg and milk to the wet mixture and give it a good mix.
- Add the flour mixture to the wet mixture in batches and mix till you get a smooth and lump-free batter.
- Using an ice cream scoop, scoop out the batter and fill your liners till 3/4 full.
- Bake for 20-25 minutes in a preheated oven or until a toothpick inserted in middle comes out clean. Let the cupcakes completely cool down.
Make the Frosting
- In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy.
- Add the almond extract, and powdered sugar (in batches) and beat until you get a smooth and fluffy consistency (5-6 min). Beat in a tbsp of fresh cream if the frosting looks too thick.
- Fill the frosting in the piping bag fitted with a large round-tip nozzle. Pipe swirls of frosting on top of cupcakes and sprinkles a generous amount of desiccated coconut on top.
- Put the chips/bars in a large microwave-safe bowl along with 1-2 teaspoons of oil (any oil) and heat it in the microwave at 20-second intervals; stirring properly after each interval and reheating as necessary.
- Add in a few drops of green gel food color and mix till evenly colored. Fill it up in a piping bag and cut a very small hole in the corner.
- Place parchment paper on a tray and place some sticks on it (you can use pretzel sticks or any other of your choice). Remember to measure the length to which you can stick the topper inside the cupcake.
- Now start making a zig-zag pattern with the melted chocolate on top of the sticks (don't make it thin otherwise it will be very fragile) and immediately add the sprinkles before it hardens.
- Keep the toppers in the fridge; they will set in about 10-15 minutes.
- Carefully lift them up from the paper and push the bottom part of the stick into the middle of the cupcake.
Serving Size:1 cupcake
Amount Per Serving: Calories: 531Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 137mgCarbohydrates: 70gFiber: 2gSugar: 53gProtein: 5g
If you enjoyed this recipe, please let me know in the comments! I’d love for you to check out these other Christmas desserts:
Christmas Rice Krispie Treats • Christmas Tree Brownies • Christmas Whoopie Pies • Gingerbread Cupcakes • Grinch Cupcakes • Hot Cocoa Cupcakes • Marshmallow Pretzel Treats • Mini Santa Strawberries • Wreath Cupcakes