Description
These Chocolate Wreath Cupcakes are festive and delicious treats perfect for holiday celebrations. Moist chocolate cupcakes are topped with creamy green buttercream piped into wreath shapes and decorated with charming red fondant bows and white fondant flowers, creating a beautiful and edible holiday centerpiece.
Ingredients
Scale
Cupcakes
- 1 1/2 cups 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
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Green food coloring
- Red fondant for bows
- White fondant or sprinkles for flowers
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring even baking and easy removal.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, whole milk, and vanilla extract until smooth and blended.
- Mix batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until well combined without overmixing to keep the cupcakes tender.
- Add hot water: Slowly stir in the hot water until the batter reaches a smooth, thin consistency, which helps create moist cupcakes.
- Fill cupcake liners and bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting, to ensure the buttercream does not melt.
- Make buttercream frosting: In a mixing bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar on low speed to avoid a sugar cloud. Add vanilla extract and 2-3 tablespoons of heavy cream, then beat until smooth and fluffy. Mix in green food coloring until you achieve the desired shade of green.
- Pipe wreath shapes: Using a piping bag fitted with a star tip, pipe the green buttercream onto each cooled cupcake in circular swirls to resemble holiday wreaths.
- Decorate cupcakes: Roll red fondant into small bows and create white fondant flowers or use white sprinkles. Place these decorations on top of the frosting to complete the festive look.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melted buttercream.
- Adjust the amount of hot water slightly if batter is too thick or thin to maintain the right consistency.
- Use gel-based food coloring for vibrant green without altering frosting texture.
- Fondant decorations can be prepared in advance and stored in an airtight container.
- Store decorated cupcakes in a cool area or refrigerator to maintain frosting integrity.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
