Description
Indulge in the delightful flavors of these irresistible Christmas cupcakes, made with a moist chocolate cake base and topped with a swirl of creamy buttercream frosting, finished with a festive dusting of red and green sprinkles.
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup milk
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 batch buttercream frosting
– Red and green sprinkles
Instructions
1. – Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. – In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
3. – In a separate bowl, beat the eggs. Then, stir in the milk, oil, and vanilla.
4. – Gradually add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
5. – Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. – Once cooled, frost the cupcakes with the buttercream and top with a generous sprinkle of red and green sprinkles.
Notes
For an extra special touch, try adding a candied cranberry or a sprig of fresh rosemary as a garnish. The cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American