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Santa Hat Chocolate Cupcakes

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Adorable holiday cupcakes with rich chocolate base, vanilla buttercream frosting, and fresh strawberry Santa hat toppers. Perfect festive dessert for Christmas parties.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • 12 large strawberries, hulled
  • Mini marshmallows or small white candy balls

Instructions

  1. Preheat oven to 350°F (175°C) and line 12-cup muffin tin with red cupcake liners.
  2. In large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add egg, milk, oil, and vanilla to dry ingredients. Mix until just combined.
  4. Carefully stir in boiling water. Batter will be thin.
  5. Divide batter among liners, filling two-thirds full. Bake 18-20 minutes until toothpick comes out clean.
  6. Cool in tin 10 minutes, then transfer to wire rack to cool completely.
  7. Beat softened butter 3-4 minutes until creamy. Gradually add powdered sugar, then cream, vanilla, and salt.
  8. Pipe buttercream swirls onto cooled cupcakes. Top with strawberries pointed-end up, marshmallow dots around base, and marshmallow pom-pom on tip.

Notes

  • Use room temperature ingredients for best texture. Boiling water creates incredibly moist cupcakes.
  • Choose uniform strawberries for professional appearance. Assemble just before serving for freshest look.

Nutrition

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