Holly Christmas Cupcakes

🧂 Ingredients

• ¾ cup cocoa powder
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup butter

  room temperature
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• ½ cup plain yogurt
• 1 stick butter

  softened
• 2 cups confectioners’ sugar
• 2 tbsp cocoa powder
• 3-4 tbsp milk
• ½ cup green candy melts
• 1 tsp coconut oil
• Red decorating frosting
• Christmas cupcake liners
• piping bags

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Line 12-cup standard muffin tin with paper liners.
• 3 In a medium bowl, mix together cocoa, flour, baking powder, baking soda, and
  salt. Set aside.
• 4 In a separate mixing bowl, cream together the butter and sugar until it’s light
  and fluffy.
• 5 Add the eggs, yogurt, and vanilla extract, and whisk until combined.
• 6 Using an electric mixer on low speed, combine the wet and dry ingredients into a
  smooth batter.
• 7 Pour batter into cupcake liners, filling each ⅔ full.
• 8 Bake until a toothpick inserted in centers comes out clean, about 20 to 25
  minutes.
• 9 Allow the cupcakes to cool completely before decorating.
• 10 Using an electric mixer, beat together butter, confectioners’ sugar, cocoa
  powder and milk until smooth. Your chocolate buttercream is ready once it forms
  semi-stiff peaks.
• 11 Scoop the chocolate buttercream into a piping bag and frost each cupcake.
• 12 Line a baking sheet with wax paper. In a microwave-safe bowl, microwave green
  candy and coconut oil in 30-second intervals until completely melted.
• 13 Scoop the melted candy into a sandwich bag and cut a small slit in one corner.
  On your lined baking sheet, draw out the leaves to your holly, about 1 ½ inch in
  length. The easiest way to draw them with the candy melts is by continuously
  piping a “v” shape and working downwards. Draw 24 of them and let set for about
  15 minutes.
• 14 Place 2 leaves on each cupcake and pipe out red dots with your red decorating
  frosting. Enjoy and happy holidays!

Nutrition Info