Holiday Holly Chocolate Cupcakes Recipes

EASY CHRISTMAS CHOCOLATE CUPCAKES (W/ HOLLY SPRINKLES)

Steps:

• Preheat the oven to 325°F. Line two cupcake pans with liners (you will need 18-19 total). Spray lightly with baking spray.
• In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
• Add the milk, oil, egg, and vanilla. Mix with hand beaters or the stand mixer on medium-low until well combined.
• Add the boiling water to the batter (I use the microwave to heat mine until boiling). Mix carefully until well combined. The batter should be smooth and thin.
• Divide the batter into the prepared muffin tins, about 3 tablespoons of batter in each liner. Bake for 18-20 minutes, or until a toothpick in the center comes out clean.
• Allow the cupcakes to cool in the tin for 10-15 minutes. Then remove and finish cooling on a wire rack.
• In a large bowl with hand beaters or in a stand mixer, beat the butter and cream cheese on high for 5 minutes, scraping occasionally.
• Reduce the speed to low and add the powdered sugar, vanilla, and 1 tbsp of cream. Beat on medium-high for 5 minutes, scraping occasionally.
• Check the texture. You are looking for light, fluffy buttercream that can still hold it's shape. Add additional cream half a tablespoon at a time to loosen the frosting if needed. If it's too thin, add additional powdered sugar to thicken.
• Reduce the speed to low for 1-2 minutes or stir gently with a rubber spatula, pressing the frosting along the sides of the bowl to remove large air bubbles.
• Once the cupcakes are cool, place the vanilla buttercream in a large piping bag fitted with a 1M or 1B piping tip.
• To pipe a rosette, hold your piping bag straight above the center of the cupcake, barely off the surface. Squeeze with even, medium pressure to form a star in the middle. Without releasing, move your hand in a circular motion to start forming the rosette. Continue with even pressure all the way to the edge of the cupcake. Release the pressure and pull away to finish the rosette. Note: See the post for a how-to video link.
• If the end of the rosette is ragged, use a toothpick to smooth it out slightly. Then use your hands or tweezers to carefully apply your sprinkles of choice on the end of the rosette.
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HOT CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
• Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.