If you’re looking for a festive bake that’s both show-stopping and fun to make, these Christmas Wreath Cupcakes are perfect. Soft, chocolatey cupcakes are topped with a creamy buttercream frosting, coloured green to look like a Christmas wreath. Finished with a white chocolate bow and festive sprinkles, they’re as beautiful as they are delicious. Perfect for holiday parties, Christmas baking with the kids, or as a sweet gift for friends and neighbours.

I love making these cupcakes in December – they feel like such a cosy Christmas project. They’re festive, fun, and a little bit fancy, but still easy enough to pull together on a busy December weekend.

Why You’ll Love This Recipe

The chocolate cupcakes are soft, fluffy, and full of flavour.
Green buttercream frosting creates a pretty wreath effect – go pastel or go bold, depending on your preference.
White chocolate bows and sprinkles make them look professional without the fuss.
Perfect for Christmas baking with kids or holiday parties.
A creative, fun alternative to a traditional Christmas cake.

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Ingredients Breakdown

Be sure to check the recipe card for a full list of ingredients and quantities.

Butter & oil – the combination gives the cupcakes richness and keeps them moist.
Cold brew coffee – deepens the chocolate flavour without making them taste like coffee.
Flour, cocoa powder, baking soda & salt – the dry ingredients that create structure and flavour.
Sugar – for sweetness and moisture.
Egg & buttermilk – help bind and soften the cupcakes. If you don’t have buttermilk in the fridge, you can make your own using this homemade buttermilk recipe.
Vanilla extract – for a little extra flavour.
Frosting ingredients (butter, powdered sugar, vanilla, cream, salt) – make a rich and creamy buttercream.

Green food colouring – to give the frosting that classic Christmas wreath look. I used Sugarflair Spruce Green.
White chocolate & silicone mould – for making the bows.
Festive sprinkles – to decorate and finish the cupcakes.

Step by Step Instructions

Make the Cupcakes

Preheat oven to 175°C (350°F) and line a 12-hole cupcake pan with cases.
Melt the butter and add to a stand mixer bowl fitted with the paddle attachment.
Add oil, coffee, buttermilk, egg, and vanilla, mixing to combine.
In another bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
With the mixer on low, gradually add the dry ingredients to the wet, pausing to scrape down the bowl.
Scoop about 3 tablespoons of batter into each cupcake liner. Bake for 20–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

Make the White Chocolate Ribbons

Melt white chocolate in the microwave in 30-second bursts until smooth, or use a bowl over a pan of hot water.
Pour the white chocolate into ribbon moulds, tapping gently to remove air bubbles. You can use a piping bag or a ziploc bag to make less mess – just put your melted chocolate in the bag, snip the corner and you’re good to go.
Chill in the fridge for 5 minutes, then carefully remove from the mould.

Make the Frosting

Beat butter in a stand mixer with a whisk attachment for 2 minutes.
Slowly add powdered sugar on low speed.
Scrape down the bowl, then add vanilla, cream, and salt. Beat on high for 2 minutes until fluffy.
Transfer to a separate bowl.

Assemble the Cupcakes

Using the white buttercream, pipe a small amount on the top of each cupcake. Turn the cupcakes upside down and put them on a sheet of greaseproof paper on a tray in the freezer for 10-15 minutes. This will give you flat buttercream on top of your cupcakes to pipe your wreath.
Colour the rest of the buttercream green – you can use a mix of light and dark, or make it all one shade of green – whatever you like.

Pipe frosting in a circle around the top of each cupcake to create a wreath effect. I used a couple of different star piping tips on one of the designs and a small star piping tip on the other design.
Add a white chocolate bow to the bottom of the wreath.
Garnish with festive sprinkles and serve!

FAQ

Can I make these in advance? Yes – bake the cupcakes a day ahead, store them in an airtight container, and frost before serving.

Can I use gel food colouring instead of liquid? Yes, gel colouring often gives a more vibrant colour with less product.

What if I don’t have a ribbon mould? You can use any festive chocolate moulds, or skip it and just use sprinkles.

Can I freeze these? The unfrosted cupcakes freeze beautifully for up to 2 months. Defrost and decorate when ready.