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Tree Cupcakes Recipe

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4.3 from 65 reviews

  • Author: Ava
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings

Description

These festive Tree Cupcakes combine rich chocolate flavor with a creamy, fluffy buttercream frosting, decorated to resemble beautiful Christmas trees. Featuring a moist chocolate cupcake base, optional smooth ganache filling, and a vibrant green vanilla buttercream frosting, these cupcakes are perfect for holiday celebrations or any special occasion. The recipe guides you through each step, from baking the cupcakes to piping the tree-shaped frosting and decorating with sprinkles for a charming winter effect.

Ingredients

Cupcakes

  • 100 g Granulated sugar
  • 100 g Brown sugar
  • 80 g Vegetable oil
  • 120 g Whole milk (room temperature)
  • 120 g Freshly brewed coffee (room temperature)
  • 1 Egg (room temperature)
  • 1 teaspoon Vanilla extract
  • 180 g All purpose flour
  • 50 g Cocoa powder
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ teaspoon Baking soda

Ganache (optional)

  • 45 g Semi sweet chocolate
  • 60 g Heavy Cream (36% fat content)

Frosting

  • 226 g Unsalted butter
  • 360 g Powdered sugar (sifted)
  • 1 tablespoon Vanilla extract
  • ¼ teaspoon Salt
  • 3 tablespoons Heavy cream (36% fat content)
  • Green food coloring (gel e.g. Americolor or high quality powder)
  • Sprinkles for decoration

Instructions

  1. Prepare Cupcake Tin and Oven: Line your cupcake tin with muffin liners and preheat your oven to 175℃ (347℉), without fan, to ensure even baking of the cupcakes.
  2. Mix Wet Ingredients: Use an electric hand mixer to whip together the room temperature egg, vegetable oil, granulated sugar, brown sugar, freshly brewed coffee, whole milk, and vanilla extract for 1-2 minutes until well combined.
  3. Sift Dry Ingredients: Sift together all purpose flour, baking powder, baking soda, cocoa powder, and salt to ensure a smooth and lump-free batter.
  4. Combine Ingredients: Gently fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to maintain cupcake tenderness.
  5. Fill Cupcake Liners: Spoon the batter evenly into the muffin liners, filling each about three-quarters full for proper rising.
  6. Bake Cupcakes: Bake the cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake to keep them moist.
  7. Cool Cupcakes: Transfer cupcakes to a cooling rack and allow them to cool completely to room temperature before frosting.
  8. Prepare Ganache (Optional): Place finely chopped semi-sweet chocolate in a bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let sit for a minute, then stir or blend until smooth and creamy. Allow ganache to cool and set for about 30 minutes to a spreadable consistency.
  9. Make Buttercream Frosting: Beat room-temperature unsalted butter on medium-high speed for 3 minutes until light in color and fluffy. Gradually add sifted powdered sugar tablespoon by tablespoon on low speed, then beat at medium-high speed for another 4 minutes until fluffy and voluminous.
  10. Add Flavor and Texture: Mix in vanilla extract, salt, and heavy cream and whip for an additional minute until smooth and silky.
  11. Color Frosting: Reserve about one-third to one-quarter of the frosting as the white portion. Add green gel or powder food coloring to the remaining frosting and mix well until evenly green.
  12. Adjust Consistency: If frosting is too thick, add more heavy cream 1 tablespoon at a time. If too thin, add powdered sugar 1 tablespoon at a time until it reaches a pipeable, fluffy texture.
  13. Fill Cupcakes with Ganache: If using ganache, create a small hole on top of each cupcake and fill it with ganache. Freeze the filled cupcakes for 3 minutes to set the filling.
  14. Pipe Base Layer: Use a piping bag fitted with a Wilton 1M tip to pipe one layer of white frosting over each cupcake.
  15. Pipe Tree Design: With a separate piping bag and the same nozzle, pipe the green frosting in a Christmas tree pattern on top of the white base layer.
  16. Decorate: Add sprinkles on the green frosting and optionally dust with icing sugar to create a snow effect.
  17. Serve or Store: Serve cupcakes fresh for best texture. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Allow refrigerated cupcakes to come back to room temperature before serving to soften the frosting.

Notes

  • Ensure all wet ingredients are at room temperature for optimal mixing and cupcake texture.
  • Do not overmix the batter once wet and dry ingredients are combined to avoid dense cupcakes.
  • Check cupcakes near the end of baking time with a toothpick to prevent dryness.
  • Ganache filling is optional but adds a luxurious surprise inside the cupcakes.
  • Use gel or powder food coloring for vibrant frosting colors without altering texture.
  • Adjust frosting consistency gradually for perfect piping results.
  • Store cupcakes refrigerated in airtight containers but allow to warm to room temperature before serving to restore softness.
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/tree-cupcakes-recipe/