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Chocolate Holiday Tree Cupcakes with Buttercream Frosting
Bake festive Christmas tree cupcakes topped with creamy buttercream frosting, perfect for holiday dessert tables.
Tree Cupcakes with Buttercream are individual vanilla-based cakes topped with green-tinted buttercream frosting that is piped to mimic miniature evergreen trees. The cupcakes are prepared from familiar pantry staples—flour, sugar, butter, eggs, and milk—while the frosting is made by whipping butter with confectioners’ sugar, vanilla extract, and a small amount of food coloring until light and pipeable. Finished with decorative sprinkles, candy stars, or sugar pearls to imitate ornaments, these cupcakes offer both visual appeal and classic holiday flavors. They are most often baked and served during the Christmas season at parties, school events, cookie exchanges, and other winter gatherings where a festive, shareable dessert is desired.
Chocolate Holiday Tree Cupcakes with Buttercream Frosting
Think of these cupcakes as an edible craft: once the bases are baked, everyone can grab a piping bag and “trim” their own tree, so they double as an activity as well as dessert. The batter and frosting hold up well when made a day in advance, and you only need a single large star tip to achieve bakery-level results at home.
Prep Time
40 minutes
40 minutes
Cook Time
20 minutes
20 minutes
Total Time
60 minutes
60 minutes
Ingredients
All-purpose flour 1⅓ cups
- Unsweetened cocoa powder ½ cup
- Granulated sugar 1 cup
- Light brown sugar ¼ cup
- Baking powder 1 teaspoon
- Baking soda ½ teaspoon
- Fine salt ¼ teaspoon
- Large eggs 2
- Whole milk (or buttermilk) ½ cup
- Hot brewed coffee (or water) ½ cup
- Vegetable oil ¼ cup
- Pure vanilla extract 2 teaspoons
- Unsalted butter, softened 1 cup
- Confectioners’ (powdered) sugar 4 cups
- Heavy whipping cream 3 tablespoons
- Green gel food coloring several drops
- Mini peanut-butter cups (or chocolate-covered caramels) 12 pieces
- Assorted Christmas sprinkles ¼ cup
- Yellow star-shaped sprinkles (candy stars) 12 pieces
- Edible glitter or coarse sanding sugar optional 1 teaspoon
- Extra powdered sugar for snowy dusting optional 1 tablespoon
- Pinch of kosher salt optional
Method
Preheat the oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper cupcake liners
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl
- Beat eggs and granulated sugar in a large bowl until pale and slightly thickened
- Mix oil and vanilla extract into the egg mixture until fully combined
- Stir buttermilk into the wet mixture until smooth
- Add the dry ingredients to the wet mixture in two batches, folding just until no streaks of flour remain
- Spoon the batter into the prepared liners, filling each about two-thirds full
- Bake the cupcakes until a toothpick inserted in the center comes out clean, 18–20 minutes
- Place the pan on a wire rack and cool the cupcakes for 10 minutes
- Remove the cupcakes from the pan and cool completely on the rack
- Beat room-temperature butter in a stand mixer until light and creamy, about 2 minutes
- Gradually add powdered sugar to the butter on low speed until incorporated
- Beat in vanilla extract and 2 tablespoons milk or cream until the frosting is fluffy and spreadable
- Add more milk a teaspoon at a time if the frosting seems too thick
- Transfer about ½ cup of frosting to a small bowl and leave it white
- Tint the remaining frosting green with gel food coloring until the desired shade is reached
- Fit a piping bag with a large closed-star tip and fill it with the green frosting
- Pipe a tall spiral of green frosting onto each cooled cupcake to resemble a Christmas tree
- Spoon the reserved white frosting into a small piping bag fitted with a round tip
- Pipe small dots or drifts of white frosting on the trees to mimic snow
- Sprinkle the trees with colorful sugar pearls or nonpareils as ornaments
- Place a small star sprinkle or candy at the top of each tree
- Refrigerate the cupcakes for about 10 minutes to set the decorations
- Serve the chocolate Christmas tree cupcakes at room temperature
Nutrition (whole recipe)
Calories
6955 kcal Protein
54 g Fat
307 g Carbs
995 g Fiber
26 g Sugar
838 g
6955 kcal Protein
54 g Fat
307 g Carbs
995 g Fiber
26 g Sugar
838 g
Notes
Chill the filled piping bag for 5 minutes before starting and pop each cupcake back in the fridge for another 10; the firmer buttercream keeps the “branches” crisp instead of drooping. Prefer a flavor twist? Replace ½ tsp of the frosting’s vanilla with peppermint or almond extract for an instant holiday upgrade.
why this recipe
These tree cupcakes transform the nostalgia of holiday baking into a show-stopping centerpiece, pairing a tender, cocoa-kissed crumb with silky buttercream spirals that resemble snow-dusted evergreens. Each bite offers the perfect balance of rich chocolate, creamy vanilla sweetness, and a hint of festive spice, while the vivid green frosting and sparkling decorations instantly turn your dessert table into a winter wonderland. Simple techniques yield bakery-level results, making the process as enjoyable as the impressive reveal, and their whimsical charm delights children and adults alike, ensuring these treats disappear as quickly as they’re served.
FAQs
FAQ acf
Frequently Asked Questions
How far in advance can I make these Christmas Tree Cupcakes, and what’s the best way to store them?
Bake the cupcakes (unfrosted) up to 2 days ahead, cool completely, and keep them in an airtight container at room temperature—or freeze for up to 1 month, thawing overnight in the fridge. Frost and decorate no more than 24 hours before serving, then refrigerate the finished cupcakes in a covered container; bring them to room temperature about 30 minutes before eating so the buttercream softens.
Can I achieve a vibrant green “tree” frosting without artificial food coloring, and if so, what natural alternatives work best?
Yes—blend natural, highly pigmented powders into the buttercream. Finely sifted matcha or spirulina powder (start with ½–1 teaspoon per cup of frosting) gives a rich evergreen hue; for an even milder taste, use freeze-dried spinach powder or a few drops of liquid chlorophyll, adding gradually until the desired shade is reached.
How can I adapt this recipe for gluten-free guests without compromising texture?
Swap the 1⅓ cups of all-purpose flour for an equal amount of a certified 1:1 gluten-free baking blend that already contains xanthan or guar gum; this keeps the crumb tender without additional adjustments. If your blend lacks a binder, whisk in ½ teaspoon xanthan gum with the dry ingredients, and let the batter rest 10 minutes before baking to hydrate the starches for a structure indistinguishable from the original.