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Holly Christmas Cupcakes

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Line 12-cup standard muffin tin with paper liners.
  3. In a medium bowl, mix together cocoa, flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate mixing bowl, cream together the butter and sugar until it’s light and fluffy.
  5. Add the eggs, yogurt, and vanilla extract, and whisk until combined.
  6. Using an electric mixer on low speed, combine the wet and dry ingredients into a smooth batter.
  7. Pour batter into cupcake liners, filling each ⅔ full.
  8. Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
  9. Allow the cupcakes to cool completely before decorating.
  10. 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.
  11. Scoop the chocolate buttercream into a piping bag and frost each cupcake.
  12. 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.
  13. 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.
  14. Place 2 leaves on each cupcake and pipe out red dots with your red decorating frosting. Enjoy and happy holidays!

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.