Holly Christmas Cupcakes

Name: Holly Christmas Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving
Ingredients: ¾ cup cocoa powder; ¾ cup all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup butter; 1 cup sugar; 3 eggs; 1 tsp vanilla extract; ½ cup PLAIN yogurt; 1 stick butter; 2 cups confectioners’ sugar; 2 tbsp cocoa powder; 3-4 tbsp milk; ½ cup green candy melts; 1 tsp coconut oil; Red decorating frosting; Christmas cupcake liners; Piping bags

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Decorating Time:
20 mins
Total Time
40 mins
Servings
12
Calories
316 kcal
Course
Dessert
Cuisine
Vegetarian

Holly Christmas Cupcakes

Omar Parker

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These Holly Christmas Cupcakes are sure to add a little holiday cheer to your table. These chocolate cupcakes are topped with a creamy chocolate-buttercream frosting and decorated with holly leaves and berries for a festive touch.

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Ingredients

Servings

FOR CUPCAKES:

¾ cup cocoa powder
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup butter room temperature
1 cup sugar
3 eggs
1 tsp vanilla extract
½ cup PLAIN yogurt

FOR DECORATING:

1 stick butter softened
2 cups confectioners’ sugar
2 tbsp cocoa powder
3-4 tbsp milk
½ cup green candy melts
1 tsp coconut oil
Red decorating frosting

SUPPLIES NEEDED:

Christmas cupcake liners
Piping bags

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Instructions

Preheat oven to 350 degrees.
Line 12-cup standard muffin tin with paper liners.
In a medium bowl, mix together cocoa, flour, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, cream together the butter and sugar until it’s light and fluffy.
Add the eggs, yogurt, and vanilla extract, and whisk until combined.
Using an electric mixer on low speed, combine the wet and dry ingredients into a smooth batter.
Pour batter into cupcake liners, filling each ⅔ full.
Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
Allow the cupcakes to cool completely before decorating.
Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder and milk until smooth. Your chocolate buttercream is ready once it forms semi-stiff peaks.
Scoop the chocolate buttercream into a piping bag and frost each cupcake.
Line a baking sheet with wax paper. In a microwave-safe bowl, microwave green candy and coconut oil in 30-second intervals until completely melted.
Scoop the melted candy into a sandwich bag and cut a small slit in one corner. On your lined baking sheet, draw out the leaves to your holly, about 1 ½ inch in length. The easiest way to draw them with the candy melts is by continuously piping a “v” shape and working downwards. Draw 24 of them and let set for about 15 minutes.
Place 2 leaves on each cupcake and pipe out red dots with your red decorating frosting. Enjoy and happy holidays!

Nutrition Information

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Calories 316kcal (16%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 73mg (24%) Sodium 226mg (9%) Potassium 164mg (5%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 430IU (9%) Calcium 44mg (4%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 316 kcal

% Daily Value*

Calories	316kcal	16%
Carbohydrates	47g	16%
Protein	4g	8%
Fat	14g	22%
Saturated Fat	8g	40%
Cholesterol	73mg	24%
Sodium	226mg	9%
Potassium	164mg	3%
Fiber	2g	8%
Sugar	37g	74%
Vitamin A	430IU	9%
Calcium	44mg	4%
Iron	1.4mg	8%