Chocolate Christmas Cupcakes

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Chocolate Christmas Cupcakes
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Health Score:
4,4 / 10
30 min.
ready in 55 min.
Ready in


For the batter
150 grams soft butter
150 grams sugar
½ packet Vanilla sugar
2 eggs
200 grams Pastry flour
1 pinch salt
50 grams cornstarch
2 teaspoons Baking powder
130 milliliters milk
2 teaspoons Cocoa
To decorate
300 grams dark Couverture
150 grams ground almonds
80 grams white Couverture
12 red, round Fruit gummies
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 180°C (approximately 350°F).


For the batter, beat the butter with the sugar and vanilla sugar until creamy. Stir in eggs individually. Mix the flour with the salt, cornstarch and the baking powder and stir with 100 ml (approximately 1/4 cup plus 2 tablespoons) of milk into the butter mixture. Transfer about half of the batter to another bowl and mix with cocoa and the remaining milk. Line the muffin pan with paper baking cups. Spoon each muffin well first with dark batter and then a spoonful of light batter. Swirl the two batters with a fork and bake in a preheated oven for about 25 minutes. Remove and let cool.


To decorate, melt dark couverture over a hot water bath, place in a pastry bag and pipe 24 moose antlers on parchment paper. Allow to dry. Mix most of the leftover melted chocolate with almonds and spread on the cupcakes. Place the jelly fruit noses on centers of iced cupcakes and leave to dry. Melt white couverture over a hot water bath, place in a pastry bag and pipe eyes. Pipe pupils with remaining dark couverture. Place the dried moose antlers on the cupcakes and serve.