Description
These festive Santa Hat Cupcakes are a delightful chocolate treat perfect for holiday celebrations. Moist chocolate cupcakes are topped with fluffy vanilla buttercream frosting and finished with a fresh strawberry to resemble Santa’s iconic hat, making them both delicious and visually appealing.
Ingredients
Scale
Cupcake Batter
- 1 box chocolate cake mix
- 4 eggs
- 3/4 cup canola oil
- 3/4 cup milk
- 1 cup sour cream
- 1 teaspoon vanilla extract
Vanilla Buttercream Frosting
- 1 cup unsalted butter, slightly softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2-4 tablespoons milk (as needed for consistency)
Decoration
- 24 fresh strawberries, stems cut off
Instructions
- Prepare the Batter: Preheat your oven to 325°F (163°C). In a large bowl, combine the chocolate cake mix, eggs, canola oil, milk, sour cream, and vanilla extract. Beat with a hand mixer on medium speed for about 2 minutes until the mixture is smooth and well blended.
- Fill and Bake: Line a muffin tin with cupcake liners. Fill each liner about three-quarters full with the batter. Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While cupcakes are baking, prepare the vanilla buttercream. In a stand mixer, beat the slightly softened butter and vanilla extract together for about 5 minutes until light and fluffy. Gradually add powdered sugar and continue mixing. Add milk as needed, a tablespoon at a time, to achieve a smooth and spreadable consistency.
- Decorate the Cupcakes: Once the cupcakes have cooled completely, spoon the frosting into a piping bag fitted with a metal tip. Pipe generous swirls of frosting onto each cupcake.
- Add the Santa Hat Topping: Place a strawberry upside down on top of the frosted cupcake, stem side down to create the hat shape. Add a small dot of frosting to the tip of the strawberry to resemble the pom-pom on Santa’s hat.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use fresh, firm strawberries for best appearance and flavor.
- Adjust frosting consistency with milk to suit piping preferences.
- Can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
