Name: Chocolate Wreath Cupcakes with Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 1 cup whole milk; 1 teaspoon vanilla extract; 1/2 cup hot water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2-3 tablespoons heavy cream; 1 teaspoon vanilla extract; Green food coloring, as needed; Red fondant for bows; White fondant or sprinkles for flowers

If you’re looking to impress with a festive twist on your classic cupcakes, you’ve got to try this Chocolate Wreath Cupcakes with Buttercream Frosting Recipe. I absolutely love how the rich chocolate flavor pairs with the creamy, green buttercream piped into a charming wreath shape—it truly brings holiday magic right into your kitchen. Plus, with a few easy steps, this recipe is totally doable whether you’re a seasoned baker or just starting out. Stick around, and I’ll share all my tips to make sure your cupcakes turn out picture-perfect and delicious every time!

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Why You’ll Love This Recipe

Festive Flair Made Easy: You’ll love how simple piping the buttercream wreath is, even if you’ve never decorated cupcakes before.
Perfectly Moist Chocolate Cupcakes: The combination of hot water and oil makes these cupcakes incredibly tender and chocolatey.
Customizable Decorations: Using fondant bows and flowers means you can get creative or keep it simple with sprinkles.
Great for Any Occasion: While it’s a holiday classic, you’ll find these cupcakes are a crowd-pleaser year-round.

A chocolate cupcake with three visible layers is shown on a white marbled surface. The bottom layer is dark, moist chocolate cake, the middle layer is a smooth light cream filling, and the top layer is decorated with green frosting piped to look like leaves forming a wreath around the cream. A small red bow made of fondant sits at the top center of the green wreath, and tiny white flower-shaped decorations are placed on the green frosting. The cupcake is partially eaten, showing the inside layers clearly. Other similar cupcakes are blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Wreath Cupcakes with Buttercream Frosting, festive cupcake decorating ideas, holiday chocolate cupcake recipe, easy Christmas cupcake decorations, party-worthy chocolate cupcakes

Ingredients You’ll Need

This recipe combines pantry staples with a few special touches to make cupcakes that are super moist and a frosting that’s perfectly fluffy. Use good quality cocoa for the best chocolate flavor, and make sure your butter is nicely softened for the buttercream.

Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, a small white bowl of unsweetened cocoa powder, a teaspoon of baking powder in a small white bowl, a half teaspoon of baking soda in a small white bowl, a small pinch of salt on white ceramic plate, two large brown eggs with clean shells, a small white bowl of golden vegetable oil, a small white bowl of whole milk, a small white bowl of clear vanilla extract, a small white bowl of hot water, a chunk of pale yellow unsalted butter, a heap of powdered sugar on a white ceramic plate, a small white bowl of heavy cream, a small white bowl of green food coloring, small balls of bright red fondant, and small white fondant flowers all arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Wreath Cupcakes with Buttercream Frosting, festive cupcake decorating ideas, holiday chocolate cupcake recipe, easy Christmas cupcake decorations, party-worthy chocolate cupcakes

All-purpose flour: Provides the right texture and structure; sift it to avoid lumps.
Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
Unsweetened cocoa powder: Choose a rich, natural cocoa for deep chocolate flavor.
Baking powder and baking soda: Leavening agents that help the cupcakes rise beautifully.
Salt: Enhances all the flavors in the cupcake.
Eggs: Bind ingredients and add moisture; room temperature eggs work best.
Vegetable oil: Keeps the cupcakes moist and soft longer than butter-only batters.
Whole milk: Adds richness and helps the batter mix smoothly.
Vanilla extract: Balances and enhances the chocolate flavor.
Hot water: It might sound odd, but it really brings out the cocoa’s depth and helps the batter blend.
Unsalted butter: For that creamy, rich buttercream frosting; make sure it’s softened to room temp.
Powdered sugar: The base for sweet, fluffy frosting; sifted for smoothness.
Heavy cream: Adds extra richness and helps adjust frosting texture.
Green food coloring: To get your buttercream that perfect festive hue.
Red fondant: For making the adorable little bows that top each wreath.
White fondant or sprinkles: Flowers or snowflakes to finish off your decoration.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep things traditional with this Chocolate Wreath Cupcakes with Buttercream Frosting Recipe, but it’s super flexible. Whether you’re adjusting for dietary needs or just switching up colors and flavors, there’s room to play.

Chocolate Mint: I once swapped the vanilla extract for peppermint extract—my family went crazy over the fresh hint of mint with the chocolate.
Dairy-Free: Use a dairy-free milk alternative and vegan butter in the frosting for friends with allergies. The texture stays just as dreamy!
Red and Green Swirls: Split the buttercream and tint half red for a two-tone wreath effect—it’s perfect if you want to amp up holiday vibes.
Sprinkle it Up: Instead of fondant decorations, use festive sprinkles or edible glitter for a quicker finish without losing that wow factor.

How to Make Chocolate Wreath Cupcakes with Buttercream Frosting Recipe

Step 1: Prepping Your Batter for Success

First things first: preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I like to use parchment liners because they peel away so easily. In a large bowl, sift together your flour, sugar, cocoa powder, baking powder, baking soda, and salt—this step is crucial to keep the batter smooth and light. In another bowl, whisk your eggs, oil, milk, and vanilla extract until well combined. Gradually add the wet ingredients to the dry, stirring gently but thoroughly. Then, add the hot water slowly—this keeps the batter velvety and really brings out that chocolate richness.

Step 2: Baking to Perfection

Fill each cupcake liner about two-thirds full—you don’t want to overfill or they’ll spill over. Bake for 18-20 minutes, but start checking around 17 minutes with a toothpick; when it comes out clean, you’re golden. I learned this the hard way by opening the oven too early a few times—patience totally pays off! Once out, let them cool completely on a wire rack before frosting; warm cupcakes will melt your buttercream.

Step 3: Making the Lush Buttercream Wreath

Beat your softened butter until creamy—this usually takes a few minutes but trust me, it makes a big difference for the fluffiness. Gradually add your powdered sugar on low speed to keep the kitchen crumb-free. Stir in vanilla and heavy cream, adding more cream until you reach a smooth, piping consistency. This is where you add the green food coloring; I prefer gel coloring because it doesn’t thin the frosting. Then comes the fun part: using a star tip, pipe circular swirls around the cupcake edge to form your wreath.

Step 4: The Finishing Touches

Roll small bows from red fondant and carefully place them on the wreath. I also like to add tiny white fondant flowers or sprinkles for that delicate snowy look. These little details make the cupcakes look stunning and so festive! If fondant isn’t your thing, colorful sprinkles or small candies work just as well.

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Pro Tips for Making Chocolate Wreath Cupcakes with Buttercream Frosting Recipe

Use Room Temperature Ingredients: I always bring eggs and butter to room temp before starting—it helps the batter mix evenly and the frosting whip up smooth.
Don’t Skip Sifting: Sifting your dry ingredients really makes the batter light and the cupcakes super tender.
Slowly Add Hot Water: Pour it in gradually while stirring to avoid splashing and ensure a silky-smooth batter.
Pipe on Cool Cupcakes: I learned the hard way that frosting warm cupcakes melts the buttercream – let them cool completely before decorating.

How to Serve Chocolate Wreath Cupcakes with Buttercream Frosting Recipe

Chocolate Wreath Cupcakes with Buttercream Frosting Recipe - Serving

Garnishes

I love using small fondant bows and flowers because they add such a charming handmade touch. Sometimes, I swap in edible silver pearls or tiny white sugar snowflakes to give the wreath a little sparkle—your guests will notice the extra effort and appreciate it. If you’re in a pinch, colorful holiday sprinkles also work wonders and make cleanup easier.

Side Dishes

These cupcakes pair wonderfully with a simple cup of hot cocoa or peppermint tea. For a festive brunch, I like to serve them alongside fruit salad or light yogurt parfaits, balancing the rich chocolate with fresh flavors.

Creative Ways to Present

For holiday parties, I’ve arranged the cupcakes in a circular pattern on a platter to mimic a giant wreath—guests always love the theme! I’ve also tied small festive ribbons around each cupcake liner to add a gift-like presentation. Another favorite trick is serving them in mini cupcake boxes for gift-giving; it never fails to bring smiles.

Make Ahead and Storage

Storing Leftovers

Once frosted, I recommend storing your cupcakes in an airtight container in the fridge. They’ll keep fresh and moist for about 3-4 days, but remember to take them out about 30 minutes before serving to let the buttercream soften for easier eating.

Freezing

I’ve frozen unfrosted cupcakes successfully by wrapping each one individually in plastic wrap and then placing them in a sealed freezer bag. When you’re ready to frost and enjoy, thaw them at room temp for a couple of hours. Frosted cupcakes don’t freeze as well because the buttercream can separate or get gritty.

Reheating

If you’ve refrigerated your cupcakes and want to freshen them up, I like to leave them at room temperature to soften. Avoid microwaving the frosted cupcakes directly — it can melt the frosting and ruin the design. For the unfrosted ones, a quick 10-second zap can bring back the softness.

FAQs

Can I make the cupcakes gluten-free?

Absolutely! I recommend substituting the all-purpose flour with a cup-for-cup gluten-free baking blend. Just make sure your blend includes xanthan gum or another binder to keep the cupcakes from getting crumbly.
How do I get the green buttercream to stay vibrant?

Using gel or paste food coloring is key since liquid colorings can thin your frosting and dull the shade. Add it gradually to reach your desired green without changing the frosting’s texture.
Can I prepare the fondant decorations ahead of time?

Yes! I like to make bows and flowers a day or two ahead. Store them in an airtight container at room temperature, away from sunlight, so they stay pliable but firm for easy decorating on cupcake day.
What frosting tip should I use to pipe the wreath?

A star piping tip, like Wilton 1M, works beautifully to create textured swirls that mimic pine needles. It’s beginner-friendly and gives a lovely effect without needing advanced skills.

Final Thoughts

This Chocolate Wreath Cupcakes with Buttercream Frosting Recipe has become my go-to for celebrations—it’s festive, flavorful, and fun to decorate. When I first tried making wreaths with buttercream, I was nervous, but I discovered that with a bit of patience and these simple steps, anyone can create beautiful cupcakes that taste as wonderful as they look. Whether it’s a holiday party or just a cozy weekend treat, I truly hope you enjoy making and sharing these cupcakes as much as I do. Give it a whirl—you won’t regret it!