There’s something truly magical about holiday treats, and I can’t wait to share this festive delight with you. If you’re looking to add a bit of whimsy and rich chocolatey goodness to your celebrations, this Chocolate Christmas Tree Cupcakes Recipe is an absolute showstopper. Picture moist, fudgy cupcakes topped with fluffy cream cheese frosting and crowned with adorable edible Christmas trees made from green candy and pretzels. Trust me, once you try this, you’ll be baking it every holiday season (and maybe even sneaking some during the rest of the year).
Why You’ll Love This Recipe
- Festive Fun: The mini candy trees add a charming holiday twist that’s perfect for parties and family gatherings.
- Rich Chocolate Flavor: Made with HERSHEY’S Cocoa and a touch of boiling water that gives the cupcake a tender, moist crumb.
- Creamy Frosting: The cream cheese and butter combo makes for a frosting that’s silky smooth without being overly sweet.
- Easy Assembly: With a few simple steps, even bakers of all experience levels can nail the look and taste.
Ingredients You’ll Need
This recipe relies on pantry staples, but a few special touches really make these cupcakes shine. When shopping, try to get good-quality cocoa powder and the green candy melts for the trees—they make a huge difference!
- Sugar: Sweetens the cupcakes perfectly without overpowering the cocoa flavor.
- All-purpose flour: Gives structure to the cupcakes; I always sift mine for a lighter crumb.
- HERSHEY’S Cocoa: This is my go-to cocoa for deep chocolate taste.
- Baking powder and baking soda: Work together to make the cupcakes light and fluffy.
- Salt: Enhances the chocolate flavor dramatically—even a little pinch counts!
- Eggs: Bind everything together; I always use room temperature for best results.
- Milk: Adds moisture; whole or 2% milk works great.
- Canola oil: Keeps the cupcakes tender and moist.
- Vanilla extract: Vital for that warm, cozy flavor.
- Boiling water: Helps bloom the cocoa for extra chocolate intensity.
- Pretzel sticks: The “trunks” for your trees—salty crunch balances sweetness.
- Green candy melts: The star of the decorating show—easy to melt and pipe.
- Non-pareil sprinkles: Tiny festive decorations to dress up your trees.
- Butter: Softened butter for smooth, creamy frosting.
- Cream cheese: Adds tang and richness to the frosting; choose light or regular.
- Powdered sugar: Sweetens and thickens the frosting perfectly.
- Shredded coconut: Sprinkled on top for a snowy effect that’s simply enchanting.
Variations
I love mixing things up depending on the occasion or who I’m baking for. These cupcakes are wonderfully flexible, so don’t hesitate to add your own flair!
- Chocolate Peppermint Trees: I once swapped out the plain green candy melts for peppermint-flavored ones and added crushed candy canes on top—it was a huge hit with my family!
- Nut-Free Version: Easily make these nut-free by double-checking all ingredients and skipping any nut-based decorations.
- Vegan Adaptation: You can swap eggs for flax eggs, use plant-based milk and vegan butter, and a dairy-free cream cheese substitute for the frosting—just be sure to test the baking time.
- Mini Cupcakes: Going for bite-sized? Just reduce baking time by a few minutes and watch them closely.
How to Make Chocolate Christmas Tree Cupcakes Recipe
Step 1: Whisk your dry ingredients
Start by preheating your oven to 350°F and lining 30 muffin cups with cupcake liners. In a large bowl, whisk together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda, and salt until everything is combined and no lumps remain. I find that whisking here really helps the cocoa integrate evenly, giving every bite a consistent chocolate punch.
Step 2: Combine wet ingredients and mix
Next, add the eggs, milk, canola oil, and vanilla extract into your dry mixture. Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes. This step creates a smooth batter with tiny air bubbles for a tender crumb. When you add the boiling water in the next step, don’t be surprised if the batter thins out—that’s exactly how it’s supposed to be!
Step 3: Add boiling water and bake
Pour in the boiling water and stir gently just until combined. The hot water blooms the cocoa powder, which means your cupcakes end up extra moist and flavorful. Divide the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 22 to 25 minutes until a wooden pick inserted in the center comes out clean. Be sure to keep an eye towards the end of baking; ovens can vary!
Step 4: Make your chocolate Christmas trees
While cupcakes cool, melt your green candy melts according to the package instructions—usually a quick microwave in 30-second bursts works wonders. Transfer the melted candy to a piping bag for precise control. Lay pretzel sticks onto parchment paper-lined baking sheets spaced well apart. Pipe the green candy melts around the top of each pretzel stick in the shape of a Christmas tree, then immediately sprinkle with non-pareil sprinkles to mimic ornaments. The candy will harden quickly, which means you can handle these charming decorations soon after.
Step 5: Whip up the frosting and decorate
In a clean bowl, beat softened butter and cream cheese until well blended and creamy. Add vanilla extract and powdered sugar gradually, mixing just until smooth and fluffy—over beating can make frosting too runny. Once cupcakes are completely cool, frost them generously, then immediately sprinkle shredded coconut over the top to create a lovely snowy effect. Finally, gently press the pretzel candy trees into the frosting’s peak. It’s like putting the finishing touch on a little winter wonderland!
Pro Tips for Making Chocolate Christmas Tree Cupcakes Recipe
- Cool Completely Before Frosting: I can’t stress this enough—if your cupcakes are even a little warm, the frosting melts off and your trees won’t stick properly.
- Use Parchment Paper for Trees: Piping the candy melts on parchment makes it much easier to peel off the trees once set without breaking.
- Thin Batter Is Okay: The boiling water thins the batter, but that’s expected; don’t add more flour, just trust the recipe!
- Assemble Right Before Serving: For best presentation, put the pretzel trees onto the cupcakes just before guests arrive to keep them crisp and looking fresh.
How to Serve Chocolate Christmas Tree Cupcakes Recipe
Garnishes
I personally love adding a little extra sparkle with edible glitter or a few tiny red sugar pearls for “ornaments.” You can also dust a tiny bit of powdered sugar on top just before serving to mimic a fresh snow topping—it really elevates the look without changing the taste.
Side Dishes
These cupcakes are a treat on their own, but if you want a full spread, I like pairing them with a light fruit salad or a warm cup of spiced hot chocolate. The fruity freshness balances the richness beautifully and the festive drinks tie it all together.
Creative Ways to Present
Here’s something fun I’ve done: arrange the cupcakes on a tiered platter shaped like a Christmas tree for a wow-factor centerpiece. You can also place them inside a decorative holiday box or nestle them into a wreath of pine branches and fairy lights for a stunning edible display!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store frosted cupcakes in an airtight container in the fridge. The cream cheese frosting keeps well refrigerated for up to 3 days. Just be gentle when handling to avoid flattening those pretty trees.
Freezing
I’ve frozen the cupcakes without frosting before baking day for convenience—wrap well and freeze for up to a month. When you’re ready, thaw completely, then frost and decorate fresh to keep that lovely texture and appearance.
Reheating
These cupcakes are best enjoyed at room temperature or chilled; I don’t recommend microwaving, as it can melt the frosting and decorations. If you want to warm just the cupcake part, remove frosting and heat the cupcake briefly, then reapply fresh frosting.
FAQs
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Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking flour blend of equal measure. Just ensure that your blend contains xanthan gum or a similar binder to mimic gluten’s texture. Baking soda and powder work the same, so no other changes needed.
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How do I prevent the pretzel trees from breaking?
Use parchment paper when piping your candy melts and let the candy harden fully before attempting to remove the trees. Handle them gently by the base, and store or place them quickly on the cupcakes before they start to soften in warm rooms.
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Can I use another type of frosting?
Of course! While I adore the cream cheese frosting for its tang and richness that balances the chocolate, you can swap in a classic buttercream or even a whipped ganache. Just keep in mind your frosting needs to be firm enough to hold the coconut “snow” and the candy trees securely.
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Can I make the chocolate trees ahead of time?
Yes—these trees can be made a day or two ahead. Store them in an airtight container at room temperature, away from heat and humidity, to prevent melting or stickiness. Assemble your cupcakes just before serving for the best look and texture.
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What if I don’t have candy melts?
If candy melts are hard to find, white chocolate with green food coloring works well too. Just melt gently to avoid seizing, then pipe as directed. Dark chocolate can be used for a different look, but it won’t be green!
Final Thoughts
I absolutely love how this Chocolate Christmas Tree Cupcakes Recipe brings together fun, flavor, and festive charm. When I first made these, my family went crazy—not just for the taste, but for the cuteness factor that makes each cupcake feel like a tiny holiday celebration. Whether you’re baking for a crowd or simply treating yourself, these cupcakes deliver joy in every bite. Try this recipe—you might just discover a new holiday tradition!
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Chocolate Christmas Tree Cupcakes Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 30 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Chocolate Christmas Tree Cupcakes, featuring rich chocolate cupcakes topped with creamy cream cheese frosting, shredded coconut ‘snow,’ and decorative pretzel candy melt Christmas trees. Perfect for holiday gatherings, these cupcakes combine moist, chocolaty flavor with fun, edible tree decorations for a whimsical seasonal treat.
Ingredients
Cupcake:
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup HERSHEY’S Cocoa
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Trees:
- 30 pretzel sticks
- 1¼ cup green candy melts
- Non-pareil sprinkles
Frosting:
- ½ cup butter, softened
- 6 oz cream cheese or light cream cheese, softened
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 2½ cups shredded coconut
Instructions
- Preheat and Prepare Muffin Cups: Preheat your oven to 350°F (175°C). Line 30 muffin cups with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together sugar, all-purpose flour, cocoa, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Add Wet Ingredients: To the dry mixture, add eggs, milk, canola oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes to incorporate air and create a smooth batter.
- Incorporate Boiling Water: Carefully add 1 cup of boiling water into the batter, stirring gently until well combined. The batter will be thin – this is expected and helps produce moist cupcakes.
- Bake the Cupcakes: Pour batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Pretzel Trees: Melt green candy melts according to package instructions. Transfer melted candy to a piping bag. Place pretzel sticks on a wax or parchment paper-lined baking sheet, spacing them 2 to 3 inches apart. Pipe candy melts over the pretzels in a triangular tree shape immediately topping them with non-pareil sprinkles. Let set completely until hardened.
- Prepare the Frosting: In a mixing bowl, cream together softened butter and cream cheese using an electric mixer until smooth and well blended. Add vanilla extract and powdered sugar, mixing just until combined to form a creamy frosting.
- Frost the Cupcakes: Once cupcakes have cooled completely, spread an even layer of cream cheese frosting on top of each cupcake. Immediately sprinkle shredded coconut over the frosting to resemble snow.
- Assemble the Trees on Cupcakes: Just before serving, gently peel the set pretzel candy melt trees from the paper. Insert the bottom of each pretzel tree into the center of the frosted cupcakes to complete the decorative look.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- You can substitute non-pareil sprinkles with edible glitter or colored sugar for varied decoration.
- The thin batter is normal due to the boiling water; it produces moist cupcakes.
- If green candy melts are not available, white candy melts can be dyed with green food coloring.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
