Description of this recipe
These Chocolate Christmas Tree Cupcakes are a festive and delicious treat perfect for the holiday season. Rich, moist chocolate cupcakes are topped with creamy vanilla buttercream, shredded coconut “snow,” and adorable white chocolate Christmas tree toppers made with Pocky sticks. They’re a fun and easy baking project that everyone will love, from kids to adults.
Why you will love this recipe
You’ll adore this recipe for several reasons. First, it’s incredibly delicious – the combination of rich chocolate and sweet vanilla is a classic that never fails to please. Second, it’s visually stunning. The Christmas tree toppers add a whimsical touch that makes these cupcakes perfect for holiday parties, gatherings, or even as a special homemade gift. Third, it’s a relatively simple recipe, using a cake mix shortcut to save time without sacrificing flavor. The white chocolate trees are easy to make and endlessly customizable with different sprinkles and colors. Finally, it’s a fun activity to do with family and friends, especially during the holiday season. Baking together can create lasting memories and a delicious reward to enjoy afterward! The blend of convenience and creativity makes this recipe a standout.
Ingredients:
For the Chocolate Cupcakes
- 1 (15 ounce) box chocolate cake mix (Devil’s Food or Chocolate Fudge)
- 3 large eggs
- ½ cup canola oil
- 1 cup room temperature coffee
For the Vanilla Buttercream
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups confectioner’s sugar
- ½ teaspoon vanilla extract
- 2 ounces coconut shavings
For the Christmas Tree Toppers
- 12 Pocky Sticks
- 4 ounces white chocolate
- Green food coloring
- Sugar sprinkles
Preparation:
Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This ensures that the cupcakes come out cleanly and are easy to handle.
Step 2: Mix the Cupcake Batter. In a large mixing bowl or the bowl of a stand mixer, combine the chocolate cake mix, eggs, canola oil, and room temperature coffee. Mix on medium speed until the batter is smooth and well combined. Be careful not to overmix, as this can result in tough cupcakes. The coffee enhances the chocolate flavor, but you can substitute it with water or milk if preferred.
Step 3: Fill the Cupcake Liners. Fill each cupcake liner approximately 2/3 full only. Overfilling can cause the cupcakes to overflow while baking, resulting in misshapen cupcakes. Using an ice cream scoop can help ensure uniform filling.
Step 4: Bake the Cupcakes. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Check for doneness after 18 minutes to prevent overbaking. Once baked, transfer the cupcakes to a wire cooling rack and allow them to cool completely before frosting. Cooling is crucial, as warm cupcakes will melt the frosting.
Step 5: Prepare the Vanilla Buttercream. While the cupcakes are cooling, prepare the vanilla buttercream. In a large bowl, beat the softened butter on medium speed until creamy and smooth (about 2-3 minutes). Gradually add the confectioner’s sugar, beating on low speed at first to prevent a cloud of sugar. Once the sugar is incorporated, add the vanilla extract and beat on medium-high speed for another 2 minutes until the frosting is light and fluffy.
Step 6: Frost the Cupcakes. Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream. You can use a knife, spatula, or piping bag for frosting. After frosting, sprinkle the cupcakes with coconut shavings to resemble snow.
Step 7: Prepare the Christmas Tree Toppers. Line a baking sheet with parchment paper. Lay out the Pocky sticks, leaving space between each. This will prevent them from sticking together when drizzled with chocolate.
Step 8: Melt the White Chocolate. Place the white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.
Step 9: Color the Chocolate. Add green food coloring to the melted white chocolate, mixing well until the color is evenly distributed. You can adjust the amount of food coloring to achieve your desired shade of green.
Step 10: Create the Tree Shapes. Transfer the green chocolate to a piping bag or a Ziploc bag with a small hole snipped in one corner. Pipe the chocolate over the Pocky sticks in the shape of Christmas trees. Add sugar sprinkles immediately after piping the chocolate, as the chocolate will set quickly.
Step 11: Cool the Toppers. Let the chocolate-covered Pocky sticks cool completely on the parchment-lined baking sheet for at least 20 minutes to allow the chocolate to harden. You can speed up the process by placing them in the refrigerator.
Step 12: Assemble the Cupcakes. Once the chocolate trees have hardened, gently push the bottoms of the trees into the tops of the frosted cupcakes.
COOKING Rating:
Easy
Serving Suggestions:
These Chocolate Christmas Tree Cupcakes are perfect for holiday parties, family gatherings, or as a festive dessert to enjoy any time during the holiday season. Serve them with a glass of cold milk, hot cocoa, or a cup of coffee. They also make a delightful homemade gift for friends, neighbors, or coworkers. You can package them in a decorative box or arrange them on a festive platter.
Tips:
- For a richer chocolate flavor, use dark chocolate cake mix or add a tablespoon of cocoa powder to the batter.
- If you don’t have coffee, you can substitute it with hot water or milk.
- Make sure your butter is at room temperature for the frosting, as this will ensure a smooth and creamy texture.
- If your frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency.
- Use different colored sprinkles to decorate the Christmas trees for a more festive look.
- If you want to make the trees ahead of time, store them in an airtight container at room temperature until ready to use.
- For best results, store the finished cupcakes in an airtight container in the refrigerator.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Nutritional Information: (Per cupcake, approximate)
Calories: 350
Protein: 3g
Sodium: 250mg
Conclusion
These Chocolate Christmas Tree Cupcakes are a delightful and festive treat that combines the rich flavors of chocolate and vanilla with a whimsical Christmas tree decoration. They’re easy to make, fun to decorate, and sure to be a hit at any holiday gathering. Whether you’re baking with family or preparing a special dessert for friends, these cupcakes are a perfect way to spread holiday cheer. Enjoy the process, get creative with your decorations, and savor every delicious bite!
5 Questions and Answers about this recipe
- Can I use a different type of cake mix for the cupcakes?
- Yes, you can definitely experiment with different cake mixes! While the recipe calls for Devil’s Food or Chocolate Fudge, you could use any chocolate cake mix you prefer, such as milk chocolate or even a red velvet mix for a unique twist. Just keep in mind that the flavor and color of the cupcakes will vary depending on the mix you choose.
- What can I use instead of Pocky sticks for the Christmas tree toppers?
- If you can’t find Pocky sticks, pretzel sticks make a great alternative! You can coat them with the melted white chocolate and add sprinkles just like with the Pocky sticks. Alternatively, you could create small trees using green-tinted fondant or modeling chocolate.
- How can I make the Christmas tree toppers vegan?
- To make the Christmas tree toppers vegan, use vegan white chocolate and vegan Pocky sticks (or pretzel sticks). Many specialty stores and online retailers offer vegan chocolate and snack options. Ensure the green food coloring is also vegan-friendly.
- Can I make the cupcakes ahead of time?
- Absolutely! You can bake the cupcakes 1-2 days in advance and store them in an airtight container at room temperature. You can also make the white chocolate Christmas tree toppers ahead of time and store them in a cool, dry place. Frost the cupcakes and assemble the toppers just before serving to keep everything fresh and prevent the frosting from drying out.
- What if I don’t have a piping bag for the white chocolate?
- No problem! A Ziploc bag with a small corner snipped off works perfectly as a makeshift piping bag. Just make sure to seal the bag tightly and gently squeeze the chocolate through the corner. Alternatively, you can use a spoon to drizzle the chocolate over the Pocky sticks, although this may be a bit messier.
