Description
These Winter Wonderland Chocolate Cupcakes are rich, moist chocolate cupcakes topped with a creamy blue snowflake buttercream frosting. Perfect for festive occasions, the cupcakes are decorated with edible snowflake toppers and silver pearls to capture a magical winter theme.
Ingredients
Scale
Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- Blue gel food coloring
Decorations:
- Edible snowflake toppers (store-bought or homemade)
- Silver, white, or mixed edible pearls
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a mixer at medium speed until the mixture becomes light and fluffy. This usually takes around 2-3 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing which can make cupcakes dense.
- Fill and bake: Evenly divide the cupcake batter among the lined muffin cups, filling each about two-thirds full. 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 let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare buttercream frosting: In a large bowl, beat the softened unsalted butter with a mixer on medium speed until creamy and smooth, about 2 minutes.
- Add powdered sugar and cream: Gradually add powdered sugar one cup at a time on low speed to prevent sugar clouds. Add 2 to 3 tablespoons of heavy cream and the vanilla extract, then increase speed to medium-high and beat for 3-5 minutes until the frosting is fluffy and spreadable.
- Color the frosting: Add a few drops of blue gel food coloring and mix thoroughly until the frosting reaches your desired shade of winter blue.
- Decorate cupcakes: Transfer the buttercream to a piping bag fitted with a large star tip. Swirl the frosting on the cooled cupcakes in a circular motion to create a snowflake effect.
- Add toppers and pearls: Carefully place an edible snowflake topper on each cupcake and scatter silver, white, or mixed edible pearls around the frosting for an elegant wintery finish.
Notes
- Use room temperature butter and eggs for best mixing results and smoother batter.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- If you don’t have buttermilk, you can substitute with milk plus 1 teaspoon of lemon juice or vinegar, let sit for 5 minutes.
- Adjust the amount of heavy cream in the frosting to achieve your preferred consistency for piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
