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Christmas Tree Cupcakes

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These moist chocolate cupcakes are topped with creamy vanilla buttercream, decorated to resemble miniature Christmas trees. They’re as fun to make as they are to eat, making them a great addition to your holiday celebrations.

Ingredients

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For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot water or freshly brewed coffee

For the Vanilla Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Green gel food coloring

For Decoration:

  • Star-shaped sprinkles or candies
  • Assorted colorful sprinkles or nonpareils
  • Edible glitter (optional)

Instructions

  1. Prepare the Cupcakes:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
    • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
    • Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin, which is normal.
    • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the Frosting:
    • In a large bowl, beat the softened butter on medium speed until creamy and light in color, about 3-4 minutes.
    • Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.
    • Add the vanilla extract and 2 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for an additional 3 minutes, until the frosting is light and fluffy.
    • If the frosting is too thick, add an additional tablespoon of cream or milk. If it’s too thin, add more powdered sugar, a little at a time, until the desired consistency is reached.
    • Add green gel food coloring a little at a time, mixing thoroughly after each addition, until you achieve your desired shade of green.
  3. Decorate the Cupcakes:
    • Fit a piping bag with a large star tip (such as Wilton 1M) and fill it with the green buttercream.
    • Starting at the center of each cupcake, pipe the frosting in a circular motion, gradually building upward to create a tree shape.
    • Immediately after piping, decorate the frosting trees with assorted sprinkles to resemble ornaments.
    • Place a star-shaped sprinkle or candy at the top of each tree.
    • For an extra festive touch, lightly dust the trees with edible glitter to mimic sparkling snow.

Notes

  • Using hot coffee in the cupcake batter enhances the chocolate flavor, but hot water can be used as a substitute if preferred.
  • Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
  • Gel food coloring is recommended for achieving vibrant colors without altering the consistency of the frosting.
  • Store the decorated cupcakes in an airtight container at room temperature for up to 3 days.

Find it online: https://recipe.newsvks.com/christmas-tree-cupcakes/