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Eggless Christmas Chocolate Cupcakes

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 20 min Cook Time: 15 min Total Time: 35 mins
Servings 12
Best Season Suitable throughout the year
Description

Looking for Christmas themed dessert recipe… What could be more festive and Christmassy than these Chocolate Christmas Tree & Wreath Cupcakes? Rich, soft and moist these cuties are absolutely delicious and surprisingly easy to make.

Ingredients (Makes - 12 muffins)
    Dry Ingredients
  • 2 cups All-purpose flour
  • 2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • ¼ cup Cocoa powder
  • ½ Tsp. Salt
  • Wet Ingredients
  • ½ cup Butter (at room temperature)
  • 3/4 cup Brown sugar
  • ¼ cup Hersey chocolate syrup
  • ¾ cup Yogurt mixed with ¼ cup of water (or 1 cup buttermilk)
  • 1 Tsp. Vanilla extract
  • ¼ cup Water/milk (or as required)
  • For Decoration
  • 12 pc Fresh strawberries
  • 4 cups Cream cheese and whipped cream frosting
  • As required Green food color
  • As required Sprinkler
  • Powdered sugar (To make snow)
Instructions
    Preheat Oven and Prepare Cupcakes Cups
  1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position.

  2. Line a 12-15 cups muffin tray with cupcake liners and then lightly grease them. Greasing liners is optional but greasing helps cupcake from sticking from the sides.

  3. Get them ready and keep aside.

  4. Mix Dry Ingredients
  5. In a big mixing bowl, sieve together the flour, baking powder, baking soda, cocoa powder and salt. Whisk to combine. Keep aside.

  6. Mix Wet Ingredients
  7. In another mixing bowl whisk soft butter and brown sugar until fluff and smooth

  8. Add chocolate syrup and whisk again.

  9. Lastly add yogurt and vanilla to combine.

  10. Whisk everything well to make smooth batter. 

  11. Make Batter & Bake Cupcakes
  12. Add the dry mixture over the wet mixture in batches, whisk well.

  13. Add water/milk if required and make thick consistency batter. 

  14. Scoop the batter evenly between lined muffin tray. Fill the lined tray about ¾ full. 

  15. Place the cupcake tray in preheated oven and bake for about 15 minutes or till toothpick inserted comes out clean and without crumbs.

  16. Transfer the cupcakes to a cooling rack.

  17. Frosting
  18. For these cupcakes I am using cream cheese & whipped cream frosting, you can use whipped cream frosting, butter cream frosting and or any frosting you like.

  19. For frosting we are using two color to make Christmas tree and Christmas wreath. Roughly divide the frosting in 1:3 ratio. 1 part for white and 3 parts for green.

  20. For white keep as it is and for green add green food color as required, mix to make green color frosting. 

  21. The amount of color depends upon the quality of product. Add as much as you like. 

  22. Fill the frosting in piping bags. I am using round Wilton Tip for white, Wilton Tip No.-21 0r 30 for green to make Christmas tree and Wilton Tip No.-68 to make Wreaths.

  23. Assembely and Decorating
  24. Christmas Tree 
  25. Wash the strawberries and pat dry. Remove the crown part and keep aside. 

  26. For Christmas tree first, cover the cupcake with a layer of white frosting. Doesn’t have to be smooth, a bit of texture will give more snow like texture. You can use knife or spatula also for this part.

     
  27. Place one strawberry in the center, just like shown in picture. Alternatively, you can use ice-cream cone filled with candies or chocolate too.

  28. Now using Wilton Tip no- 21 or 30, pipe star-shaped dollop all-round strawberry starting from bottom to top.

  29. Decorate with sprinkler as you like. Dust powdered sugar to make snow.

  30. Christmas Wreath
  31. For Christmas wreath change green piping bag tip to Wilton tip no-68. start making petals and make round circle to make wreath.

  32. Decorate with sprinkler as you like. I made bow using strawberries.

  33. Christmas Tree and Wreath are ready to serve.

Note

Aerating & Shifting:  Flour must be aerated before measuring. Aerating means fluffing it up and it is not same as shifting. Aerate flour using a fork or balloon whisk, just give flour a nice mix. This step is important because flour tend to settle in the bag, making it heavy, result measuring more flour than required. While shifting is done after measuring the dry ingredients. Always sieve the dry ingredients through sieve before mixing with wet ingredients.

Lining Muffin Tray/Cups: Lining cupcake cup is optional for few, but the main difference it makes baking-wise is its texture from outside. Liner makes soft outside while without liner cupcake outside gets crispy and brown. Liner makes cupcake easy to store and great for travel grab-and-go treat. Lightly greasing your cupcake liners help cupcakes from sticking on the sides.

Filling Cups: Always fill your lined muffin tray/cups about 3/4 full. This will leave enough room for the muffins to rise without making muffin batter to overflow.

Alternate options:

  • Frosting- For these cupcakes I am using cream cheese & whipped cream frosting, you can use whipped cream frosting, butter cream frosting and or any frosting you like.
  • Strawberry vs ice-cream cone- Alternatively, you can use ice-cream cone filled with candies or chocolate too to make Christmas trees.

Click here for whipped cream with cream cheese frosting recipe.

Keywords: Delicious, Homemade, From the scratch, Festive recipe
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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