Moist and fluffy christmas tree chocolate cupcakes will surely put you in a mood for festive holidays.
It has been raining for the whole week and I am desperate for a ray of sunshine through my room. Wind, rain and sleet on the way as Christmas shoppers were rushing to look for gifts at stores. The weather was moody and all I wanted to do was make a hot chocolate cup, bake some cookies, grab a blanket and watch a Christmas movie. A classic holiday movie like White Christmas makes tonight perfect.
I haven’t put up the Christmas tree yet. The corner in our living room is still empty and I am waiting for Alex to bring a Christmas tree home so we can put it up together. However, being in the mood for holiday, I made my own mini christmas trees.
These cupcakes are made using my perfect chocolate cake base, which I reduced half of the recipe just to make enough 6 cupcakes for two people. I also added a bit of Kahlua to make it more rum and coffee flavored but you can omit the liquor and just use the original chocolate cake recipe if you prefer to.
CHRISTMAS TREE DECORATION
Decorating these beautiful Christmas trees makes me feel like I am walking into a dreamy winter wonderland. It is so easy to make with just cones, gel food coloring and whipped cream. After whipping up a batch of cream, add green food coloring and gently mix until combined. Fill the cones with a dollop of whipped cream then place each cone on top of each cupcake. The filling inside will help the cone stand up on top of cupcakes and prevent it from falling apart. Next, use a star piping tip to pipe star-shaped dollops onto the surface of the cone, starting with the bottom then working to the top. Decorate the trees with sprinkles and powdered sugar if desired as we all want to make them look like a magic wonderland.
More Holiday Cupcakes:
Christmas Tree Chocolate Cupcakes
For Chocolate Cupcakes
- 1 cup (130g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (60ml) buttermilk
- 1/2 cup (120ml) hot water/hot coffee
- 1 tablespoon (15ml) Kahlua liquor (optional)
For Christmas Tree and Frosting
- 2 cups (480ml) cold heavy cream
- 1/3 cup (35g) powdered sugar
- 1 teaspoon vanilla extract
- 5-6 drops green food coloring, or add more until you reach the desired green color
- 6 sugar cones
- Preheat oven to 350°F/175°C. Line a muffin pan with 6 cupcake liners. Set aside.
- Make Cupcakes: In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a medium bowl, beat together eggs, oil and vanilla extract until smooth. Add buttermilk and mix until combined. With a mixer on low speed, slowly add the wet mixture into the dry mixture. Then add hot water or hot coffee and stir to combine. Keep whisking until the batter is fully combined and smooth. Make sure to not over mix.
- Scoop out the batter into prepared cupcake liners using the ice cream scoop, filling about 3/4 cup (1 scoop). Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Make Whipped Cream Frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar and vanilla extract until soft peak (the peak will flop over immediately when the beaters are lifted), then slowly add in green food coloring and beat until stiff peaks form (when you lift up your beater and it stands straight up). Do not over beat.
- Make Christmas Trees: Once cupcakes are completely cooled, fill each cone with a dollop of whipped cream then place each cone on top of each cupcake. The filling inside will help the cone stand up on top of cupcakes and prevent it from falling apart. Use a star piping tip to pipe star-shaped dollops onto the surface of the cone, starting with the bottom then working to the top. Add some festive sprinkles on the tree if desired, then sift powdered sugar onto the cupcakes.
- Store unfrosted cupcakes at room temperature for up to 2 days or in the refrigerator for up to 5 days.