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Christmas Wreath Cupcakes
These Christmas Wreath Cupcakes are rich chocolate cupcakes topped with green buttercream frosting, decorated with white chocolate bows and festive sprinkles. Perfect for Christmas baking, holiday parties, or a fun festive activity with kids.
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Prep Time:
25
minutes
mins
Cook Time:
20
minutes
mins
Cooling Time:
30
minutes
mins
Total Time:
1
hour
hr
15
minutes
mins
Course:
Cupcakes
Cuisine:
British
Keyword:
Chocolate Cupcakes, Christmas Baking, Christmas Cupcakes, Christmas Desserts, Christmas Treats, Easy Cupcakes
Servings:
12
Equipment
12 Hole Muffin Tin
Cupcake Wrappers
Stand Mixer
Mixing Bowls
Silicon ribbon mould
Piping Bag
Star Piping Nozzle
optional different sizes
Ingredients
For the Cupcakes:
55
grams
unsalted butter, melted
4 tbsp
60
millilitres
vegetable oil
¼ cup
120
millilitres
cold brew coffee
½ cup
125
grams
plain flour
1 cup all-purpose flour
200
grams
caster sugar
1 cup
35
grams
unsweetened cocoa powder
⅓ cup
¾
teaspoon
baking soda
Pinch
of salt
1
large egg
60
millilitres
buttermilk
¼ cup
1
teaspoon
vanilla extract
For the Frosting:
170
grams
unsalted butter, room temperature
¾ cup
340
grams
icing sugar
2 ¾ cups powdered sugar
1
teaspoon
vanilla extract
2
tablespoons
double cream
heavy cream (optional)
Pinch
of salt
Green food colouring
For Decoration:
60
grams
white chocolate or candy melts
¼ cup
festive sprinkles
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 tbsp 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 wafers in the microwave in 30-second bursts until smooth, or use a bowl over a pan of hot water.
Pour into ribbon moulds, tapping gently to remove air bubbles.
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 and add green food colouring until you achieve your desired shade. Place into a piping bag.
Assemble the Cupcakes
Pipe frosting in a circle around the top of each cupcake to create a wreath effect.
Add a white chocolate bow to the bottom of the wreath.
Garnish with festive sprinkles and serve!