Christmas Tree Cupcakes – What could be more festive than small Christmas tree cupcakes? I believe they look pretty great, but the surprising part was HOW EASY it was to make them! You pipe small star-shaped dollops on a sugar cone using a number 30 tip. Any little star tip is going to do a fantastic job really, and if you do not have some of those, use a leaf hint!
Pro Tips For the BEST Christmas Tree Cupcakes
- To get an extra surprise, try adding some candy from the cone before applying it to the cupcake. Each cupcake may have a different surprise inside, no coal, however!
- I love to provide a perfect dusting of powdered sugar”snow” to the trees to get some added depth and realism.
- If you don’t have a #30 suggestion, then try any small to a medium star or leaf tip to pipe tree.
- The trees can also look cute with minimal sugar or fondant ornaments and gifts, too! I employed white decorations to one tree with tweezers. It looked good, but they got lost in the snow. SO not worth the effort, for me, at least. I hope you enjoy it!!
- Use an ice cream scoop to obtain an even amount of batter NEATLY into each cupcake paper.
- You are able to observe that the frosting put on the cone is just a rough coat. It helps the dollops you use adhere to the surface and also prevents you from seeing any of the ice cream cones through gaps on your buttercream dollops.
Just permit the cupcakes to cool fully before applying the frosting. And by the by, these are so rich and moist, so you might be making them year round! I loved how the white frosting at the floor resembles snow. A nice dusting of powdered sugar brings it all together.
How to make Christmas Tree Cupcakes
- Sift the flour, cocoa powder, sugar, salt , and baking soda into a large bowl then dip together. Sifting is vital for chocolate recipes as the cocoa powder will clump up.
- Pour the hot coffee in while you whisk and set aside. The coffee does not have to be hot, but because the eggs are blended in with the rest of the wet ingredients, so you won’t end up with a bowl of scrambled eggs!
- Pour the wet ingredients to the dry and whisk together. Scrape down the bowl and give it a delicious stir.
- As soon as your batter is ready, scoop around three tablespoons into each cupcake liner. Bake the cupcakes at 350 degrees for approximately 15-20 minutes or until the facilities are set, and a toothpick inserted in the centre comes out clean.
- For the frosting, cream the butter , then add the sugar and mix on high. In a separate bowl, then add about half of the frosting and the green food coloring and mix until combined.
- Cover the cupcake in white icing. It doesn’t have to be smooth. A bit of texture will allow it to seem more like snow!
- Use a knife or spatula to smooth a thin coat of buttercream into the cone. This will create a green foundation for the dollops and provide a uniform appearance.
- Place the cone on the cupcake and fix as needed. I frequently add candy and chocolates to the cone and then place the cake on top, so there is a surprise waiting indoors to your guest!
- Utilize a couple 30 trick to pipe star-shaped dollops on the surface of the cone beginning at the base and working to the surface.
- Add the desired amount of snow by sifting confectioners sugar onto the cupcake, and it is ready to serve!
If you have tried these cupcakes then do not forget to rate the recipe and allow me to know how you got to from the comments below, I really like hearing from you!
Christmas Tree Cupcakes
For the frosting and Christmas trees
- 12 sugar cones
- 2 lbs confectioners' sugar 910g, plus more for dusting
- 1 pound unsalted butter 454g, room temperature
- 1-2 tbsp milk or cream 15-30mL
- 1 tsp vanilla extract 5mL
- 20 drops green food coloring
For the cupcakes
- 1 1/2 cups all-purpose flour 180g
- 1/2 cup unsweetened cocoa powder 60g
- 1 tsp baking soda 6g
- 1/2 tsp salt 3g
- 1/2 cup buttermilk 118mL
- 1/4 cup sour cream 60g
- 1 1/3 cups sugar 267g
- 2 large eggs
- 1 tsp vanilla extract 5mL
- 1/4 cup strong coffee 60mL
- 1/2 cup melter butter 115g, optional
For the Cake
- Pre-heat oven to 350F. Add paper liners to cupcake tin.
- Sift the dry ingredients, including sugar, together in a bowl.
- Whisk together the milk, vanilla, eggs and sour cream in a small bowl. You can add in 1/2 cup of melted butter for extra rich cupcakes but it's not a must.
- Add the dry mixture to the milk/sour cream mixture while the mixer is running on low. Mix for a minute or less.
- Scoop about three tablespoons for each cupcake. Bake at 350 for about 15-20 minutes or until the center is set.
For the Frosting
- Cream the butter. Add the sugar and mix on high. Add the milk a tablespoon at a time until desired consistency is reached.
- In a separate bowl add about half of the frosting and the green food coloring, mix until combined.
For the Assembly
- Cover the cupcake in white frosting. It doesn't have to be smooth, a bit of texture will make it look more like snow.
- Use a spatula to apply a thin layer of green buttercream to the surface of the cone. This will help the dollops you apply stick to the cone better as well as making the trees totally green (in case your dollops don't give full coverage).
- You can fill ice cream cone with candy and then place on the cupcake
- Use a number 30 tip to pipe star-shaped dollops onto the surface of the cone beginning at the bottom and working to the top.
- Sift confectioners' sugar onto the cupcake and it's ready to serve!
- I added a half teaspoon of instant espresso because it brings out the chocolate flavor, you could also add half a teaspoon of peppermint oil if you wanted to bring out a more festive note.
- For an added surprise try adding some candy in the cone before applying it to the cupcake. Each cupcake can have a different surprise inside, co coal though!
- I like to give a really good dusting of powdered sugar “snow” to the trees for some added realism and dept.
- If you don’t have a #30 tip then try any small to medium star or leaf tip to pipe the tree.