Description
Delight in the festive spirit with these Chocolate Christmas Tree Cupcakes topped with luscious Cream Cheese Frosting and charming candy melt pretzel trees. Perfect for holiday celebrations, these moist chocolate cupcakes are beautifully decorated to resemble Christmas trees, providing a fun and tasty treat for all ages.
Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup green candy melts
- 1 cup pretzel sticks
- Assorted sprinkles
- 2 cups shredded sweetened coconut flakes
For the Frosting:
- 1/4 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with baking cups to ensure easy cupcake removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside for incorporating later.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and sugar together on medium speed for about 2 minutes until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined. Beat in the vanilla extract next.
- Combine Wet and Dry: Alternately add the flour mixture and whole milk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Fill Cupcake Liners and Bake: Scoop the batter evenly into the prepared baking cups. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Melt Candy Melts and Create Toppers: While cupcakes cool, melt the green candy melts according to package instructions. Transfer the melted candy to a piping bag. Line a baking sheet with wax paper and place pretzel sticks spaced 2 to 3 inches apart. Pipe the candy melts over the pretzels in the shape of Christmas trees and immediately sprinkle with assorted sprinkles. Refrigerate for 10 minutes until hardened.
- Prepare Cream Cheese Frosting: In a clean stand mixer bowl fitted with the paddle attachment, cream together softened butter and cream cheese until smooth. Add vanilla extract and powdered sugar, mixing just until combined to maintain a creamy texture.
- Assemble Cupcakes: Spread a small amount of frosting on top of each cooled cupcake. Immediately sprinkle shredded sweetened coconut flakes over the frosting. Carefully release candy melt pretzel trees from the wax paper and insert the bottom of each tree into the cupcake top to serve as festive toppers.
- Storage: Serve immediately or store cupcakes in an airtight container at room temperature or refrigerated until ready to enjoy.
Notes
- Frost cupcakes and sprinkle with coconut immediately as the cream cheese frosting sets slightly over time.
- The candy melt pretzel Christmas tree toppers can also be used to decorate cakes.
- Make the cupcake toppers up to one day in advance; store them in an airtight container.
- For a wintery variation, use white chocolate candy melts and crushed peppermint candies for a snowy effect.
- These cupcakes make a delightful holiday dessert perfect for parties and family gatherings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
