Name: Chocolate Wreath Cupcakes with Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 1 cup whole milk; 1 teaspoon vanilla extract; 1/2 cup hot water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2-3 tablespoons heavy cream; 1 teaspoon vanilla extract; Green food coloring; Red fondant for bows; White fondant or sprinkles for flowers

If you’re hunting for a show-stopping treat that brings both festive charm and rich chocolaty goodness, look no further. This Chocolate Wreath Cupcakes with Buttercream Frosting Recipe is one of my all-time favorites—you really can’t go wrong with its perfect balance of moist chocolate cupcakes and luscious, colorful buttercream frosting shaped like a holiday wreath. Trust me, once you try this, you’ll want to make them year-round!

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Why You’ll Love This Recipe

Decadently Moist Cupcakes: The combination of cocoa and hot water ensures every bite is tender and rich.
Creamy, Colorful Buttercream: The green-tinted frosting bursts with flavor and adds a festive touch that’s hard to resist.
Perfect for Any Occasion: Whether it’s holiday parties or a cozy night in, these cupcakes impress every time.
Customizable Decoration: You get to add adorable bows and flowers with fondant or sprinkles, making each cupcake a mini masterpiece.

A chocolate cupcake with three visible layers is shown on a white marbled surface. The bottom layer is dark, moist chocolate cake, the middle layer is a smooth light cream filling, and the top layer is decorated with green frosting piped to look like leaves forming a wreath around the cream. A small red bow made of fondant sits at the top center of the green wreath, and tiny white flower-shaped decorations are placed on the green frosting. The cupcake is partially eaten, showing the inside layers clearly. Other similar cupcakes are blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Wreath Cupcakes with Buttercream Frosting, festive cupcake ideas, holiday cupcake recipes, chocolate cupcake wreath, colorful buttercream decorating

Ingredients You’ll Need

This recipe brings together simple pantry staples that complement each other beautifully. Each ingredient plays a key role—whether it’s adding richness, sweetness, or that perfect crumb texture. When shopping, opt for quality unsweetened cocoa powder and fresh eggs for the best results.

Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, a small white bowl of unsweetened cocoa powder, a teaspoon of baking powder in a small white bowl, a half teaspoon of baking soda in a small white bowl, a small pinch of salt on white ceramic plate, two large brown eggs with clean shells, a small white bowl of golden vegetable oil, a small white bowl of whole milk, a small white bowl of clear vanilla extract, a small white bowl of hot water, a chunk of pale yellow unsalted butter, a heap of powdered sugar on a white ceramic plate, a small white bowl of heavy cream, a small white bowl of green food coloring, small balls of bright red fondant, and small white fondant flowers all arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Wreath Cupcakes with Buttercream Frosting, festive cupcake ideas, holiday cupcake recipes, chocolate cupcake wreath, colorful buttercream decorating

All-purpose flour: The base of your cupcakes; sift it to keep things light and airy.
Granulated sugar: Sweetens the batter while helping to create a tender crumb.
Unsweetened cocoa powder: Look for a good-quality brand for deep chocolate flavor.
Baking powder & baking soda: These leavening agents ensure your cupcakes rise perfectly.
Salt: Balances the sweetness and enhances the chocolate notes.
Eggs: They add structure and moisture, plus richness.
Vegetable oil: Keeps the cupcakes moist and tender without overpowering flavors.
Whole milk: Adds creaminess and helps everything blend smoothly.
Vanilla extract: Enhances flavors and adds warmth.
Hot water: A little secret to bloom the cocoa for intense chocolate taste.
Unsalted butter: Key for the buttercream; softened for easy mixing.
Powdered sugar: Sweetens and thickens the frosting.
Heavy cream: Lightens the frosting to a fluffy texture.
Green food coloring: To give your frosting that perfect wreath color.
Red and white fondant or sprinkles: For cute festive bows and flowers to finish off the look.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Chocolate Wreath Cupcakes with Buttercream Frosting Recipe is so versatile. Over time, I’ve played around with a few tweaks that you might enjoy too, especially if you’re feeding different dietary needs or want a seasonal twist.

Gluten-Free Version: I swapped all-purpose flour with a gluten-free blend, and the cupcakes still turned out moist and delicious—perfect for friends with allergies.
Dairy-Free Option: Using coconut milk instead of whole milk and vegan butter in the frosting has been a game-changer when I want to keep things plant-based.
Flavor Twist: Sprinkle some orange zest into the batter or vanilla extract in the frosting for a fresh seasonal flavor that makes these cupcakes even more lively.
Decor Variations: Some years I switch out the fondant decorations for edible pearls or winter-themed sprinkles when I’m short on time, and they still look festive.

How to Make Chocolate Wreath Cupcakes with Buttercream Frosting Recipe

Step 1: Prepare and Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with liners—this keeps cleanup easy and cups from sticking. Sifting together your flour, sugar, cocoa powder, baking powder, baking soda, and salt is a small step that makes a huge difference: It’ll keep things light and avoid lumps.

Step 2: Whisk Together Wet Ingredients and Combine

In a separate bowl, whisk eggs, vegetable oil, milk, and vanilla extract until smooth. Slowly pour the wet mixture into the dry ingredients, mixing gently until fully incorporated. The batter will be thick but smooth, which is just what you want.

Step 3: Add Hot Water and Bake Your Cupcakes

Here’s a little trick I discovered: stirring in hot water last really “blooms” the cocoa, intensifying that chocolate flavor and making the batter silky. Pour the batter into your liners about two-thirds full, then bake for 18-20 minutes. A toothpick inserted in the middle should come out clean when they’re perfectly done. Let them cool completely before frosting—that’s key to avoid melting your buttercream.

Step 4: Whip Up That Dreamy Buttercream Frosting

Beat the softened butter until super creamy—this forms the velvety base. Slowly add powdered sugar while mixing on low speed to avoid a sugar cloud explosion (speaking from experience!). Add vanilla extract and heavy cream, then crank up the mixer until fluffy and smooth. Add green food coloring a little at a time; I find it easier to control the shade this way.

Step 5: Pipe and Decorate Your Chocolate Wreath Cupcakes

Using a piping bag fitted with a star tip, swirl the green buttercream in circles around the cupcakes to create a wreath look. Then, add your red fondant bows and white flowers—or sprinkle your chosen decorations on top. My family absolutely goes crazy for the bows; they add that perfect handmade charm.

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Pro Tips for Making Chocolate Wreath Cupcakes with Buttercream Frosting Recipe

Don’t Skip the Cooling: Always let cupcakes cool completely before frosting; warm cupcakes will melt your buttercream and ruin the wreath shape.
Hot Water Magic: The addition of hot water to the batter magnifies the cocoa flavor—don’t omit this step!
Green Color Control: Add your green food coloring gradually to avoid an overly dark or artificial look; a softer green often looks more elegant.
Fondant vs. Sprinkles: If you’re new to working with fondant, start small; mistakes are easy to fix, and sprinkles are a great beginner-friendly alternative.

How to Serve Chocolate Wreath Cupcakes with Buttercream Frosting Recipe

Chocolate Wreath Cupcakes with Buttercream Frosting Recipe - Serving

Garnishes

I usually go with red fondant bows and delicate white flowers to evoke classic holiday vibes. But depending on the season, I love swapping them for crushed peppermint candies or shimmering edible glitter for extra sparkle. Dressing them up like this always makes my guests smile.

Side Dishes

Serve these cupcakes alongside a mug of rich hot cocoa or a smooth latte for the ultimate cozy dessert experience. For holiday gatherings, I’ve paired them with spiced apple cider or even a simple cheese platter to balance the sweetness.

Creative Ways to Present

I’ve found that arranging the cupcakes on a tiered cake stand makes a beautiful centerpiece, especially when accented with fresh evergreen sprigs or cranberries around the base. For parties, little cupcake boxes decorated with ribbons let your guests take a piece of the festive magic home.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge, especially because of the buttercream frosting. They stay fresh this way for about 3-4 days, and I’ve found keeping them chilled actually helps maintain the frosting’s texture and taste.

Freezing

Freezing works great for these cupcakes! I freeze unfrosted cupcakes wrapped tightly in plastic wrap, then place them in a freezer bag. When ready to enjoy, I thaw overnight in the fridge before frosting. If you want to freeze already frosted cupcakes, flash freeze them uncovered first, then wrap gently to keep decorations intact.

Reheating

Personally, I prefer to eat these cupcakes chilled for the buttercream’s best texture, but if you like them a bit warm, just let them sit at room temperature for 30 minutes. Avoid microwaving once frosted—it can cause the buttercream to melt and lose its pretty shape.

FAQs

Can I make these cupcakes without fondant decorations?

Absolutely! If fondant isn’t your thing or you don’t have it on hand, you can use festive sprinkles, edible glitter, or even small candies like red M&Ms to mimic bows and flowers. The cupcakes will still look adorable and taste divine.
What makes these cupcakes so moist?

The combination of vegetable oil and hot water in the batter keeps the cupcakes tender and moist. The hot water also helps the cocoa powder bloom, boosting flavor and improving texture. This is a key trick I’ve learned that really elevates the final result!
Can I use other types of frosting for this recipe?

While buttercream frosting is classic and holds the wreath shape well, you can certainly experiment with cream cheese frosting or whipped ganache. Just keep in mind that different frostings may change the texture and decorating ease.
How long do these cupcakes last?

Stored properly in an airtight container in the fridge, these cupcakes stay fresh for about 3-4 days. For longer storage, freezing unfrosted cupcakes is your best bet, as I’ve found frosting can sometimes change texture with time in the freezer.

Final Thoughts

From the first time I made this Chocolate Wreath Cupcakes with Buttercream Frosting Recipe, it instantly became a family favorite—and honestly, it’s my go-to whenever I want something that looks impressive but is actually straightforward to pull off. You’ll love how the rich chocolate and creamy, vibrant frosting come together to make a dessert that’s as joyful to share as it is to eat. So grab your mixing bowls, let’s get baking, and treat yourself to some homemade festive magic—you won’t regret it!