Chocolate Christmas Cupcakes. If you are looking for an easy to make christmas cupcake this recipe is perfect. Easy Homemade chocolate cupcakes, with easy red buttercream frosting and topped with sprinkles. The perfect easy Christmas dessert!
Chocolate Christmas Cupcakes
Everyone loves a moist and delicious cupcake, and our Homemade Chocolate Christmas Cupcakes recipe is going to become a favorite. This delicious and easy chocolate recipe is easy to make and pair with our equally delicious buttercream icing!
Here is a great treat to make for a Holiday Party! These are great for cupcake lovers, especially if you love chocolate. Everyone will be happy to see a homemade chocolate cupcake recipe on the table instead of the boxed mixes you often see.
Looking for more Christmas Desserts? Check these out!
- Christmas Tree Cupcakes
- Christmas Tree Brownies
- Christmas Tree Rice Krispies
- Christmas Tree Oreos
- Christmas Tree Meringue Cookies
Tips for Making Cupcakes
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Bake one tray at a time. Using the center of the oven rack and bake one tray of cupcakes at a time. This will give you the best cupcake results.
Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If it bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
Christmas Cupcakes Ingredients
- 3 ounces semi-sweet chocolate, chopped fine
- 1/3 cup cocoa powder
- 3/4 hot coffee
- 3/4 cup bread flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Buttercream Frosting Ingredients
- 3 cups powdered sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Red Food Coloring
- Holiday sprinkles, candies, Etc.
How to Make Christmas Cupcakes
In a medium bowl, combine the chopped chocolate and cocoa powder. Pour the hot coffee on top and whisk until smooth. Refrigerate for 15-20 minutes.
While you wait, preheat the oven to 350-degrees. Line your cupcake pan with paper liners, or grease.
In another medium bowl, whisk together the dry ingredients and set them aside.
Remove the cooled mixture from the refrigerator and beat in the eggs. Whisk in the oil, vinegar, and vanilla until smooth. Then stir in the dry ingredients a little at a time until smooth.
Scoop the batter into the muffin pan cups – they should be no more than 2/3’s full. Bake for about 16-19 minutes until a tester comes out clean.
Turn the cupcakes out onto a wire rack after 10 minutes, and let cool completely before frosting.
How to Make Red Buttercream Frosting
In a medium mixing bowl, whisk together the sugar, vanilla, and butter, adding the milk as needed. Beat for about 3 minutes until fluffy and thick.
Add enough food coloring to get the desired red color – about a tablespoon or so.
Spoon the frosting into a piping bag and decorate cooled cupcakes as desired with holiday sprinkles or candies.
Easy Cupcake Recipes
- Chocolate Covered Strawberry Cupcakes
- Boston Cream Cupcakes
- Girl Scouts Samoas Cookies Cupcakes
- Mint Chocolate Chip Cupcakes
- S’Mores Cupcakes with Secret Filling
- Cafe Mocha Cupcakes with Bakery Style Frosting
- Salted Caramel Cupcake
Homemade Chocolate Christmas Cupcakes
Ingredients
Cupcake ingredients
- 3 ounces semi-sweet chocolate chopped fine
- 1/3 cup cocoa powder
- 3/4 hot coffee
- 3/4 cup bread flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Ingredients for Butter Cream Frosting
- 3 cups powdered sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Red Food Coloring
- Holiday sprinkles candies, Etc.
Instructions
- In a medium bowl, combine the chopped chocolate and cocoa powder. Pour the hot coffee on top and whisk until smooth. Refrigerate for 15-20 minutes.
- While you wait, preheat the oven to 350-degrees. Line your cupcake pan with paper liners, or grease.
- In another medium bowl, whisk together the dry ingredients and set them aside.
- Remove the cooled mixture from the refrigerator and beat in the eggs. Whisk in the oil, vinegar, and vanilla until smooth. Then stir in the dry ingredients a little at a time until smooth.
- Scoop the batter into the muffin pan cups – they should be no more than 2/3’s full. Bake for about 16-19 minutes until a tester comes out clean.
- Turn the cupcakes out onto a wire rack after 10 minutes, and let cool completely before frosting.
- For Buttercream Frosting:
- In a medium mixing bowl, whisk together the sugar, vanilla, and butter, adding the milk as needed. Beat for about 3 minutes until fluffy and thick.
- Add enough food coloring to get the desired red color – about a tablespoon or so.
- Spoon the frosting into a piping bag and decorate cooled cupcakes as desired with holiday sprinkles or candies.
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