Homemade 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.

Homemade Chocolate Christmas Cupcakes

You are going to enjoy these Christmas cupcakes for sure!  We topped them very simply with a great buttercream icing and sprinkles, but you could also use a piping bag and create a special design.  It doesn’t matter how you top them when the flavor is so wonderful.

Ingredients for Christmas Cupcakes:

• 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.

Directions for 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.

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.

More Christmas Cupcakes

We love making cupcakes for every special holiday, but Christmas is especially fun.  Below, I have shared even more of our favorite cupcake recipes to suit your needs.  From fruit and chocolate to rich caramel, this list of Christmas cupcakes will please your palette. Make sure to print this recipe and pin it to your Pinterest boards to use again in the future!

• 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

Pin Recipe Print Recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 24

Author MidgetMomma

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.

Adapted from here