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December 21, 2021

Chocolate Christmas Tree & Wreath Cupcakes (Eggless)


Looking for Christmas themed dessert recipe… What could be more festive and Christmassy than these Chocolate Christmas Tree & Wreath Cupcakes? Rich, soft and moist these cuties are absolutely delicious and surprisingly easy to make. Loaded with chocolate flavor, topped with Cream cheese and whipped cream frosting and fresh strawberry to add perfect hint of contrast in each bite, doesn’t that sound yum? Mouthwatering…right?



These chocolate cupcakes are eggless and perfect for vegetarian folks, like me. Also, quick and easy to make that you will never want to get from the store again, plus made with easily available ingredients right from your pantry. Follow just few tips and trick, and voila… here comes in best chocolate cupcake recipe ever. These cupcakes can be eaten with your without frosting but this is Christmas time guys and you know what…These cuties are almost made by my 9-year-old as his Christmas project. Sound fun, right? Almost as in, he helped in baking and of course with icing too. And he really did a fantastic job, so proud of him. You can see his cute little hands helping me and taking charge, happy him…super happy me. Win Win…Yayy!


Back to recipe, I have mentioned this in steps and tips that feel free to use frosting of your choice. I just love cream cheese and whipped cream frosting, its hold really nice. Not to buttery not to heavy…just perfect! You can plan making these cupcakes in batches. A day before you can make cupcakes and later go with frosting and decoration. These cupcakes can be stored up to week in air tight container.

For piping tip also feel free to use whatever tip is available to you, to make tree and wreath. Do give this recipe a try to celebrate the season and when you do let us know how they came out for you in comments below. Happy Baking!!! 



Cuisine: American | Recipe Category: Cakes & Bakes
Prep Time: 20 Minutes | Bake Time: 15 Minutes | Decoration Time: 15 Minutes | Serving: 12-15 pc


Ingredients

Dry Ingredients 

1.

All-purpose flour

2 cups

2.

Baking Powder

2 Tsp.

3.

Baking Soda

1 Tsp.

4.

Cocoa powder

¼ cup

5.

Salt

½ Tsp.



Wet Ingredients

1.

Butter, at room temperature

1/2 cup

2.

Brown Sugar

3/4 cup

3.

Hersey chocolate syrup

¼ cup

4.

Yogurt, or buttermilk 1 cup

¾ cup + ¼ cup of water

5.

Vanilla extract

1 Tsp.

6.

Water/milk

¼ cup or as required


For Decoration

1.

Fresh strawberries

12pc

2.

Cream cheese and whipped cream frosting, click here for recipe

4 cups

3.

Green food color

As required

4.

Sprinkler

As required

5.

Powdered sugar

To make snow



Step By Step Instruction: [Hide Images]

Preheat Oven and Prepare Cupcakes Cups

  1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position.
  2. Line a 12-15 cups muffin tray with cupcake liners and then lightly grease them. Greasing liners is optional but greasing helps cupcake from sticking from the sides.
  3. Get them ready and keep aside.

Mix Dry Ingredients

  1. In a big mixing bowl, sieve together the flour, baking powder, baking soda, cocoa powder and salt. Whisk to combine. Keep aside.


Mix Wet Ingredients

  1. In another mixing bowl whisk soft butter and brown sugar until fluff and smooth
  2. Add chocolate syrup and whisk again.
  3. Lastly add yogurt and vanilla to combine.
  4. Whisk everything well to make smooth batter. 


    Make Batter & Bake Cupcakes

    1. Add the dry mixture over the wet mixture in batches, whisk well.
    2. Add water/milk if required and make thick consistency batter. 
    3. Scoop the batter evenly between lined muffin tray. Fill the lined tray about ¾ full. 
    4. Place the cupcake tray in preheated oven and bake for about 15 minutes or till toothpick inserted comes out clean and without crumbs.
    5. Transfer the cupcakes to a cooling rack.


              Frosting

              1. For these cupcakes I am using cream cheese & whipped cream frosting, you can use whipped cream frosting, butter cream frosting and or any frosting you like.
              2. For frosting we are using two color to make Christmas tree and Christmas wreath. Roughly divide the frosting in 1:3 ratio. 1 part for white and 3 parts for green.
              3. For white keep as it is and for green add green food color as required, mix to make green color frosting. 


              4. The amount of color depends upon the quality of product. Add as much as you like. 
              5. Fill the frosting in piping bags. I am using round Wilton Tip for white, Wilton Tip No.-21 0r 30 for green to make Christmas tree and Wilton Tip No.-68 to make Wreaths.


                  Assembely and Decorating


                  Christmas Tree 
                  1. Wash the strawberries and pat dry. Remove the crown part and keep aside. 
                  2. For Christmas tree first, cover the cupcake with a layer of white frosting. Doesn’t have to be smooth, a bit of texture will give more snow like texture. You can use knife or spatula also for this part.
                  3. Place one strawberry in the center, just like shown in picture. Alternatively, you can use ice-cream cone filled with candies or chocolate too.
                  4. Now using Wilton Tip no- 21 or 30, pipe star-shaped dollop all-round strawberry starting from bottom to top.
                  5. Decorate with sprinkler as you like. Dust powdered sugar to make snow.


                  Christmas Wreath 

                  1. For Christmas wreath change green piping bag tip to Wilton tip no-68. start making petals and make round circle to make wreath.
                  2. Decorate with sprinkler as you like. I made bow using strawberries.
                    Christmas Tree and Wreath are ready to serve.

                  Quick Tips:

                  1. Aerating & Shifting:  Flour must be aerated before measuring. Aerating means fluffing it up and it is not same as shifting. Aerate flour using a fork or balloon whisk, just give flour a nice mix. This step is important because flour tend to settle in the bag, making it heavy, result measuring more flour than required. While shifting is done after measuring the dry ingredients. Always sieve the dry ingredients through sieve before mixing with wet ingredients.
                  2. Lining Muffin Tray/Cups: Lining cupcake cup is optional for few, but the main difference it makes baking-wise is its texture from outside. Liner makes soft outside while without liner cupcake outside gets crispy and brown. Liner makes cupcake easy to store and great for travel grab-and-go treat. Lightly greasing your cupcake liners help cupcakes from sticking on the sides.
                  3. Filling Cups: Always fill your lined muffin tray/cups about 3/4 full. This will leave enough room for the muffins to rise without making muffin batter to overflow.
                  4. Alternate options:
                  • Frosting- For these cupcakes I am using cream cheese & whipped cream frosting, you can use whipped cream frosting, butter cream frosting and or any frosting you like.
                  • Strawberry vs ice-cream cone- Alternatively, you can use ice-cream cone filled with candies or chocolate too to make Christmas trees.


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