Description
These Winter Wonderland Chocolate Cupcakes are a festive treat featuring moist, rich chocolate cupcakes topped with a fluffy, blue-tinted snowflake buttercream frosting. Perfect for holiday celebrations, the cupcakes are decorated with edible snowflake toppers and shimmering pearls to create a magical winter scene.
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 (as needed)
Decorations:
- Edible snowflake toppers (store-bought or homemade)
- Silver, white, or mixed edible pearls
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking the cupcakes.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Cream butter and sugar: In a separate large bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition, then stir in the vanilla extract for flavor.
- Mix in dry ingredients and buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and ensure tender cupcakes.
- Bake the cupcakes: Divide the batter evenly among the cupcake liners and bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Prepare buttercream frosting: In a large bowl, beat the room temperature unsalted butter until creamy and smooth. Gradually add powdered sugar one cup at a time while mixing on low speed. Add heavy cream and vanilla extract, then increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light and fluffy.
- Add color to frosting: Mix in a few drops of blue gel food coloring into the frosting, stirring until the color is evenly distributed and reaches your desired shade of winter blue.
- Decorate the cupcakes: Transfer the colored buttercream frosting to a piping bag fitted with a large star tip. Pipe a swirl of frosting onto each cooled cupcake. Top each with an edible snowflake and scatter silver, white, or mixed edible pearls around the frosting for a frosty winter effect.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- You can adjust the consistency of the frosting by adding more heavy cream (for thinner) or powdered sugar (for stiffer) if needed.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
- For a dairy-free version, substitute butter with vegan butter and use a dairy-free milk alternative in place of buttermilk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
