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Christmas Chocolate Cupcakes with Lights

  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 18
  • Total Time: 80
  • Yield: 12 1x

Description

Delicious chocolate cupcakes with swiss meringue buttercream – decorated for Christmas :)


Ingredients

Scale

For the cupcakes

  • 2/3 cup (150g) butter
  • 2/3 cup (150g) brown sugar
  • 2 large eggs
  • 3.5 oz. (100g) semi-sweet chocolate, melted
  • 1 cup (130g) all-purpose flour
  • 2 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 tbsp. milk

For the buttercream

  • 4 medium egg whites
  • 1 cup (200g) sugar
  • 1/4 tsp. salt
  • 1 1/4 cups (290g) butter
  • 1 tsp. vanilla extract
  • 1 cup (130g) confectioners‘ sugar

For the decoration

  • melted chocolate
  • Skittles or M&M’s

Instructions

  1. Preheat the oven to 390°F (200°C). Line a muffin tin with 12 paper liners and set aside. Melt the chocolate for the dough and set aside.
  2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix in well after each addition. Add the melted and cooled chocolate and mix in. Mix the flour with cocoa, baking powder, and salt in a smaller bowl and then add together with the milk to the large bowl and mix until just combined. Fill the batter into the prepared paper liners and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely.
  3. For the buttercream place a large bowl over a pot with simmering water. Add the egg whites, sugar, and salt. Use a whisk and mix until the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Transfer to the bowl of a stand mixer and beat on high speed for about 5-6 minutes until stiff peaks form and the mixture has cooled down to room temperature. Add the butter gradually in small pieces and mix well after each addition. Add the vanilla extract and confectioners‘ sugar. Continue to beat for another 6-8 minutes until the mixture looks silky and creamy. Fill the buttercream into a piping bag with a large round tip and set aside.
  4. Add the melted chocolate for the decoration into a small piping bag and cut off the tip – just enough to get a thin stream of chocolate. Pipe a large cone of buttercream on each cupcake and then pipe a spiral onto those cones to mimic the strings of Christmas lights. Before the chocolate sets press the Skittles or M&M’s into the buttercream along the chocolate spiral. Store in the fridge until serving.

Notes

  • Enjoy baking!