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Ingredients
Scale
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Wholesome Organic Fair Trade Cane Sugar
- 1/4 cup Canola or vegetable oil
- 1 tsp Pure vanilla extract
- 1/2 cup Buttermilk, room temperature
- 2 Large eggs, room temperature
- 1/2 cup Hot water
- 1 cup Unsalted butter, room temperature
- 2 cups Wholesome Organic Fair Trade Powdered sugar, sifted
- 1/4 cup Unsweetened cocoa powder, sifted
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 1/2 cup Heavy cream
- 1/3 cup Hot chocolate mix
- 12 Red candies, for nose
- 24 Eye Sprinkles, for eyes
- 12 Pretzels, cut in half for the antlers
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin.
- Whisk together dry ingredients in a bowl.
- Combine wet ingredients in another bowl and mix with hot water.
- Pour wet mixture into dry ingredients and mix gently.
- Fill muffin liners with batter and bake for 16-20 minutes.
- Cool cupcakes on a rack.
- Heat heavy cream and dissolve hot chocolate mix for frosting.
- Sift powdered sugar and cocoa in a bowl.
- Beat butter, add sugar mixture, and cooled cream until fluffy.
- Frost each cupcake, then decorate with candies and pretzels.
Notes
Use room temperature ingredients for better mixing results.
Consider peppermint extract in frosting for a unique flavor.
Keep an eye on baking times, as they may vary.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 180
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 50