Description
Celebrate the festive season with these delightful Chocolate Christmas Tree Cupcakes topped with creamy cream cheese frosting and charming pretzel candy melt tree decorations. Rich chocolate cupcakes are perfectly moist and paired with a smooth, sweet frosting and a crunchy, colorful holiday-themed topper, making them an ideal treat for Christmas parties and gatherings.
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 temp
- 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 and line a muffin pan with baking cups to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside this dry mixture.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream together the room temperature butter and sugar until light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated. Scrape down the bowl as necessary. Then beat in the vanilla extract.
- Combine Wet and Dry: Alternately beat in the dry flour mixture and whole milk, starting and ending with the dry ingredients, until just combined to make the batter.
- Bake Cupcakes: Spoon the batter into the lined muffin cups and bake for 18 to 22 minutes. Test doneness with a toothpick inserted in the center—it should come out clean. Cool cupcakes completely on a wire rack.
- Make Candy Melt Trees: Melt green candy melts according to package instructions. Transfer melted candy to a piping bag.
- Pipe Toppers: On a wax paper-lined baking sheet, arrange pretzel sticks spaced 2 to 3 inches apart. Pipe the candy melts over the pretzels in a Christmas tree shape and immediately add assorted sprinkles. Refrigerate for 10 minutes until hardened.
- Prepare Frosting: In the stand mixer bowl with the paddle attachment, cream together softened butter and cream cheese until smooth. Add vanilla and powdered sugar and beat until just combined.
- Assemble Cupcakes: Spread a small amount of cream cheese frosting on each cooled cupcake then immediately sprinkle with shredded coconut flakes for a snowy effect.
- Add Candy Trees: Carefully release hardened pretzel trees from the wax paper using an offset spatula and gently insert the bottom of each tree into the frosted cupcakes.
- Serve or Store: Serve immediately or store cupcakes in an airtight container at room temperature or refrigerated until ready to serve.
Notes
- Frost cupcakes and sprinkle with coconut immediately to ensure the frosting sets nicely.
- Christmas tree candy toppers can also be used for decorating cakes.
- Prepare tree toppers up to one day in advance and store them in an airtight container.
- For a festive twist, use white chocolate candy melts and crushed peppermints to mimic a snowy effect.
- The recipe yields 24 cupcakes, perfect for sharing at holiday gatherings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
