These Christmas tree cupcakes are easy to make from scratch. Features a rich, chocolate-y cupcake base with tasty buttercream icing and a tree on top! They are the perfect holiday dessert or edible gift idea.

You’re going to be proud of me, my friends. I’ve really expanded my repertoire when it comes to cute Christmas desserts!

For years I was just doing the basics – Christmas popcorn, cookie exchange recipes . . . candy cane fudge. And don’t get me wrong, those recipes are delicious.

But I wanted to up my game and do some recipes that were not only tasty, but also make people (mainly myself) squeal at the same time.

There were Santa cookies and some Grinch cookies, and then I decided to take the cuteness into Christmas cupcakes. Christmas tree cupcakes to be exact!

Aren’t they darling??

These easy-to-make cupcakes are a delightful treat, perfect for any occasion, not just Christmas. Soft, fluffy chocolate cupcakes are topped with a rich, creamy buttercream frosting.

Then you’ll top these guys with a cute little chocolate melt Christmas tree (you’ll make that too). They feel so Christmas-y and cute, don’t you think? Your kids are going to love them.

Ingredients

All-purpose flour – 1 1/2 cups (175 grams)
Cocoa powder – 1 cup (100 grams)
Baking powder – 1 1/2 tsp
Salt – 1/4 tsp
Canola or vegetable oil – 1/4 cup (75 ml)
Superfine granulated sugar – 1 cup (200 grams)
Vanilla extract – 1 tsp
Eggs – 1 large
Milk – 1/2 cup (125 ml)

Frosting

Unsalted butter, room temp – 1 cup (226 grams)
Powdered sugar – 3 cups (350 grams)
Almond extract – 1 tsp
Green gel food color
Melted white chocolate – 1 cup
Desiccated coconut
Nonpareils sprinkles

For some extra chocolate flavor in your cupcake base, you can add 1/2 cup of semi-sweet chocolate chips to the batter. Simply fold them in at the end before dividing the batter among the cupcake liners.

If your frosting seems too thick to pipe onto the cupcakes, you can add some milk one tablespoon at a time until it is the desired consistency.

I used almond extract for the frosting, but don’t be afraid to go with peppermint or another holiday flavor. Peppermint chocolate is quite delicious!

These will stay fresh for 1-2 days when stored in an airtight container in the refrigerator.

You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.

You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.

Get the printable recipe for these delicious cupcakes below:

Christmas Tree Cupcakes

You're going to love these delicious holiday cupcakes with Christmas trees on top! These are perfect for parties or edible gifts.

5 from 1 vote

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: cupcakes

Equipment

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup canola oil
1 cup superfine granulated sugar
1 teaspoon pure vanilla extract
1 egg(s) large
1/2 cup milk

Frosting

1 cup unsalted butter room temp
3 cups powdered sugar
1 teaspoon almond extract
Gel food coloring green
1 cup white chocolate melted
1/4 cup desiccated coconut
Nonpareils sprinkles

Instructions

Make the Cupcakes

Preheat the oven to 350 F / 180 C and line your baking tray with cupcake liners.
In a bowl, sift together the dry ingredients: the flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl add oil, sugar, and vanilla extract and mix well. Add the egg and milk to the wet mixture and give it a good mix.
Add the flour mixture to the wet mixture in batches and mix till you get a smooth and lump-free batter.
Using an ice cream scoop, scoop out the batter and fill your liners till 3/4 full.
Bake for 20-25 minutes in a preheated oven or until a toothpick inserted in middle comes out clean. Let the cupcakes completely cool down.

Make the Frosting

In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy.
Add the almond extract, and powdered sugar (in batches) and beat until you get a smooth and fluffy consistency (5-6 min). Beat in a tbsp of fresh cream if the frosting looks too thick.
Fill the frosting in the piping bag fitted with a large round-tip nozzle. Pipe swirls of frosting on top of cupcakes and sprinkles a generous amount of desiccated coconut on top.

Tree Toppers

Put the chips/bars in a large microwave-safe bowl along with 1-2 teaspoons of oil (any oil) and heat it in the microwave at 20-second intervals; stirring properly after each interval and reheating as necessary.
Add in a few drops of green gel food color and mix till evenly colored. Fill it up in a piping bag and cut a very small hole in the corner.
Place parchment paper on a tray and place some sticks on it (you can use pretzel sticks or any other of your choice). Remember to measure the length to which you can stick the topper inside the cupcake.
Now start making a zig-zag pattern with the melted chocolate on top of the sticks (don't make it thin otherwise it will be very fragile) and immediately add the sprinkles before it hardens.
Keep the toppers in the fridge; they will set in about 10-15 minutes.
Carefully lift them up from the paper and push the bottom part of the stick into the middle of the cupcake.