Description
These Winter Wonderland Chocolate Cupcakes with Snowflake Buttercream are a festive and delightful treat perfect for the holiday season. Moist chocolate cupcakes are topped with a creamy blue buttercream frosting and decorated with edible snowflakes and pearls for a magical wintery touch.
Ingredients
Scale
Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- Blue gel food coloring
Decorations
- Edible snowflake toppers (store-bought or homemade)
- Silver, white, or mixed edible pearls
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly blended.
- Cream Butter and Sugar: In a separate large bowl, beat the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Mix Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and maintain cake tenderness.
- Bake the Cupcakes: Evenly divide the batter among the cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool completely before frosting.
- Prepare Buttercream Frosting: In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Add heavy cream and vanilla extract, then increase the speed to medium-high and beat for 3 to 5 minutes until the frosting is light and fluffy.
- Color the Frosting: Add a few drops of blue gel food coloring to the buttercream and mix until you achieve your desired shade of winter blue.
- Decorate the Cupcakes: Transfer the colored buttercream to a piping bag fitted with a large star tip. Pipe swirls on top of the cooled cupcakes. Finish by placing an edible snowflake topper on each cupcake and scattering silver, white, or mixed edible pearls around them for a beautiful wintery finish.
Notes
- Make sure the butter is at room temperature for both the cupcakes and frosting for better mixing and texture.
- You can substitute buttermilk with milk plus a teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- Use gel food coloring as it does not alter the frosting’s consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
