Description
These festive Chocolate Wreath Cupcakes combine rich, moist cocoa cupcakes with vibrant green buttercream frosting sculpted into elegant holiday wreaths. Topped with charming red fondant bows and delicate white fondant flowers, these cupcakes make a perfect centerpiece for any seasonal celebration.
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 to ensure easy removal after baking.
- 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 create a smooth, even base.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, whole milk, and vanilla extract until well combined for a cohesive wet mix.
- Incorporate wet and dry: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix to keep cupcakes tender.
- Add hot water: Slowly stir in the hot water until the batter is smooth and slightly runny, which helps make the cupcakes moist.
- Fill cupcake liners and bake: Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and let them cool completely on a wire rack before frosting to prevent melting.
- Make buttercream frosting: Beat softened unsalted butter in a mixing bowl until creamy. Gradually add powdered sugar on low speed to avoid a sugar cloud, then add vanilla extract and heavy cream. Continue beating until smooth and fluffy.
- Color the frosting: Add green food coloring a little at a time, mixing thoroughly until you reach the desired wreath-green shade.
- Pipe wreath design: Using a piping bag fitted with a star tip, pipe the green frosting in circular swirls on top of each cupcake, mimicking a festive wreath shape.
- Decorate with fondant: Roll red fondant into small bows and add white fondant flowers or sprinkles on top of the wreath frosting for charming holiday accents.
Notes
- For best texture, avoid overmixing the batter once wet and dry ingredients are combined.
- Allow cupcakes to cool completely before frosting to maintain the shape and texture of the buttercream wreath.
- You can substitute dairy milk with almond or oat milk for a dairy-free version, although texture may vary slightly.
- If fondant is unavailable, edible sugar decorations or holiday-themed sprinkles can be used as alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
