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Christmas Wreath Cupcakes

These Christmas Wreath Cupcakes are rich chocolate cupcakes topped with green buttercream frosting, decorated with white chocolate bows and festive sprinkles. Perfect for Christmas baking, holiday parties, or a fun festive activity with kids.
Print Recipe
Prep Time:25 minutes
Cook Time:20 minutes
Cooling Time:30 minutes
Total Time:1 hour 15 minutes
Cuisine: British
Keyword: Chocolate Cupcakes, Christmas Baking, Christmas Cupcakes, Christmas Desserts, Christmas Treats, Easy Cupcakes
Servings: 12

Equipment

Ingredients

For the Cupcakes:

  • 55 grams unsalted butter, melted 4 tbsp
  • 60 millilitres vegetable oil ¼ cup
  • 120 millilitres cold brew coffee ½ cup
  • 125 grams plain flour 1 cup all-purpose flour
  • 200 grams caster sugar 1 cup
  • 35 grams unsweetened cocoa powder ⅓ cup
  • ¾ teaspoon baking soda
  • Pinch of salt
  • 1 large egg
  • 60 millilitres buttermilk ¼ cup
  • 1 teaspoon vanilla extract

For the Frosting:

  • 170 grams unsalted butter, room temperature ¾ cup
  • 340 grams icing sugar 2 ¾ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons double cream heavy cream (optional)
  • Pinch of salt
  • Green food colouring

For Decoration:

  • 60 grams white chocolate or candy melts ¼ cup
  • festive sprinkles

Instructions

Make the Cupcakes

  • Preheat oven to 175°C (350°F) and line a 12-hole cupcake pan with cases.
  • Melt the butter and add to a stand mixer bowl fitted with the paddle attachment.
  • Add oil, coffee, buttermilk, egg, and vanilla, mixing to combine.
  • In another bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  • With the mixer on low, gradually add the dry ingredients to the wet, pausing to scrape down the bowl.
  • Scoop about 3 tbsp of batter into each cupcake liner. Bake for 20–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

Make the White Chocolate Ribbons

  • Melt white chocolate wafers in the microwave in 30-second bursts until smooth, or use a bowl over a pan of hot water.
  • Pour into ribbon moulds, tapping gently to remove air bubbles.
  • Chill in the fridge for 5 minutes, then carefully remove from the mould.

Make the Frosting

  • Beat butter in a stand mixer with a whisk attachment for 2 minutes.
  • Slowly add powdered sugar on low speed.
  • Scrape down the bowl, then add vanilla, cream, and salt. Beat on high for 2 minutes until fluffy.
  • Transfer to a separate bowl and add green food colouring until you achieve your desired shade. Place into a piping bag.

Assemble the Cupcakes

  • Pipe frosting in a circle around the top of each cupcake to create a wreath effect.
  • Add a white chocolate bow to the bottom of the wreath.
  • Garnish with festive sprinkles and serve!