Santa Hat Chocolate Cupcakes
A chocolate cupcake with white chocolate ganache frosting topped with a strawberry Santa hat.
Equipment
- Measuring Cups
- Measuring Spoons
- 2 bowls
- Muffin Pan
- Saucepan
- Electric mixer
- Piping bag with round or star tip
Ingredients
Cupcakes Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temp
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup hot coffee or hot water
Whipped White Chocolate Ganache Ingredients
- 8 ounces white chocolate, chopped
- 1 cup heavy cream divided
- ½ teaspoon vanilla extract
- pinch of salt
- fresh strawberries (for Santa Hat) cleaned and hulled
Instructions
Cupcake Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin.
- In one bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- In a separate large bowl, whisk eggs, both sugars, oil, and vanilla until smooth.
- Stir in sour cream until combined.
- Add dry ingredients to wet, mixing gently.
- Stir in hot coffee/water until batter is smooth and thin.
- Divide evenly into liners (about ¾ full).
- Bake 18–20 min or until a toothpick comes out clean. Cool completely.
White Chocolate Ganache Instructions
- Place white chocolate in a heatproof bowl.
- Heat ½ cup cream until just simmering, then pour over chocolate. Let sit 2 min, then stir until smooth.
- Stir in vanilla and salt.
- Add remaining ½ cup cream (cold) and mix in.
- Cover and chill 2–3 hours until thickened but still soft.
- Whip with an electric mixer until fluffy and light (don’t overwhip).
Assembling Cupcakes
- Pipe a swirl of ganache onto each cupcake.
- Place a strawberry (point up) in the center.
- Pipe a small dot of ganache on the tip of the strawberry for the “pom-pom.”
Tried this recipe?Let us know how it was!