My kids go absolutely crazy for chocolate cupcakes, especially during the Christmas season when I decorate them with festive colors and fun holiday toppings. These aren’t ordinary cupcakes – they’re special holiday treats that turn any gathering into a celebration and make everyone smile.

I like making Christmas chocolate cupcakes because they’re easier than baking a full cake, but just as impressive and delicious. They’re perfect for holiday parties, classroom treats, cookie exchanges, or as homemade gifts for neighbors and friends.

Classic Chocolate Christmas Cupcakes

These cupcakes are soft, rich, and full of deep chocolate flavor. They bake with flat tops that are perfect for frosting and decorating with sprinkles. The buttercream is smooth, creamy, and easy to pipe, so your cupcakes look festive and bakery-style for Christmas.

Prep Time: 20 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil (canola or vegetable)
• ¼ cup hot coffee or hot water
• 1 teaspoon vanilla extract

For the vanilla buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Christmas sprinkles, mini pearls, or crushed candy canes (for topping)

Instructions

1. Prep the pan and oven by heating the oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. Lining prevents sticking and keeps the cupcakes moist; set the pan aside while you make the batter.
2. Whisk the dry mix by combining flour, cocoa, baking powder, baking soda, and salt in a bowl until the color looks even with no cocoa streaks; this gives an even rise and smooth crumb.
3. Build the wet base in a second bowl: whisk sugar, eggs, buttermilk, oil, and vanilla until glossy and smooth, about 30–45 seconds; sugar should start dissolving so the top looks slightly foamy.
4. Combine gently by adding the dry mix to the wet bowl and whisking just until you no longer see dry flour; avoid overmixing so the cupcakes stay tender and light.
5. Activate the cocoa by pouring in the hot coffee (or water) and whisking slowly until the batter turns shiny and pourable; the heat blooms the cocoa for a deeper chocolate taste.
6. Fill and bake by dividing the batter evenly (about ⅔ full per liner) and baking 18–20 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
7. Cool completely by letting the cupcakes rest 5 minutes in the pan, then moving them to a rack; frosting melts on warm cakes, so wait until they feel room temp to the touch.
8. Make the buttercream by beating butter until creamy, then adding powdered sugar, salt, vanilla, and cream 1 tablespoon at a time to reach a smooth, pipeable texture; swirl onto cupcakes and add Christmas sprinkles for a festive finish.

Peppermint Mocha Chocolate Cupcakes

These cupcakes taste like a holiday coffee shop treat. The chocolate base is rich and moist, and the frosting carries a cool peppermint note that pairs perfectly with cocoa. A little instant espresso deepens the chocolate flavor without making the cupcakes taste like coffee.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder (optional but great)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot coffee or hot water
• 1 teaspoon vanilla extract

For the peppermint buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• ½ teaspoon peppermint extract (measure lightly; it’s strong)
• ½ teaspoon vanilla extract
• Pinch of salt
• Crushed candy canes + mini chocolate chips (topping)

Instructions

1. Preheat and line your cupcake pan at 350°F (175°C) with 12 liners so you’re ready to bake as soon as the batter is mixed.
2. Whisk dry ingredients by combining flour, cocoa, espresso powder, baking powder, baking soda, and salt until evenly mixed; espresso boosts chocolate flavor.
3. Mix the wet base by whisking sugar, eggs, buttermilk, oil, and vanilla until glossy; the mixture should look smooth and slightly thick.
4. Stir together by adding the dry mix to the wet bowl and whisking just until no dry spots remain; stop early to keep the crumb tender.
5. Bloom cocoa by whisking in hot coffee (or water) until the batter is shiny and pourable; it thins on purpose and will bake up fluffy.
6. Fill and bake cups about ⅔ full and bake 18–20 minutes until a toothpick shows moist crumbs (not wet batter).
7. Cool fully on a rack so the peppermint frosting won’t slide; cupcakes should be cool to the center.
8. Make frosting by beating butter, then adding powdered sugar, salt, vanilla, and peppermint; thin with cream to a smooth swirlable texture. Pipe high swirls and sprinkle crushed candy canes + mini chocolate chips for a classic Christmas look.

Red Velvet Chocolate Cupcakes (Cream Cheese Frosting)

These cupcakes have the soft, velvety crumb you love, plus a light cocoa note for depth. The color is bright and festive, and the cream cheese frosting adds a sweet, tangy finish. They look beautiful on a Christmas dessert tray with a dusting of sparkly sugar.

Prep Time: 25 minutes | Bake Time: 18 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1¼ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• 2 tablespoons red food coloring (gel preferred)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the cream cheese frosting

• 6 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3–3½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• White sanding sugar or snowflake sprinkles (topping)

Instructions

1. Heat oven + line pan at 350°F (175°C) with 12 liners so batter can go straight in after mixing.
2. Combine dry mix by whisking flour, cocoa, baking soda, baking powder, and salt; even mixing gives smooth, even cupcakes.
3. Whisk wet base by mixing sugar, eggs, buttermilk, oil, vanilla, and food coloring until uniform; the color should be bright and even.
4. Add vinegar last to the wet bowl (it reacts with soda for a tender crumb), then fold the dry mix into the wet bowl just to combine.
5. Portion and bake filling liners ⅔ full; bake 18 minutes until tops spring back and a toothpick has a few moist crumbs.
6. Cool completely in the pan 5 minutes, then on a rack; warm cupcakes will melt cream cheese frosting.
7. Make frosting by beating cream cheese and butter until smooth, then adding powdered sugar, salt, and vanilla until thick, fluffy, and pipeable.
8. Frost and finish with tall swirls and a sprinkle of sanding sugar or snowflake sprinkles for a snowy holiday effect.

Hot Chocolate Cupcakes (Marshmallow Frosting)

These cupcakes taste like a cozy mug of hot cocoa. The batter uses cocoa and hot milk for a round chocolate flavor, and the marshmallow frosting is light, sweet, and pillowy. Finish with mini marshmallows and a dust of cocoa for a true winter vibe.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup whole milk, warmed (not boiling)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the marshmallow frosting

• 1 cup (2 sticks) unsalted butter, softened
• 2½ cups marshmallow creme/fluff
• 1½–2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• Mini marshmallows + cocoa powder (topping)

Instructions

1. Preheat and line the muffin tin at 350°F (175°C) with 12 liners; set aside.
2. Whisk dry mix (flour, cocoa, baking powder, baking soda, salt) until uniform; this prevents bitter cocoa pockets.
3. Whisk wet base by mixing sugar, eggs, warm milk, oil, and vanilla until glossy; warm milk helps dissolve cocoa later.
4. Combine by adding dry mix to wet, stirring gently until almost combined; keep a few small flour streaks.
5. Bloom cocoa by pouring in hot water and whisking until the batter looks shiny and smooth; it will be thin, which is correct.
6. Bake filling liners ⅔ full for 18–20 minutes until tops bounce back and a toothpick shows moist crumbs.
7. Cool fully on a rack so the marshmallow frosting holds its shape.
8. Make frosting by beating butter until creamy, then mixing in marshmallow creme, powdered sugar, vanilla, and salt until fluffy; pipe high swirls, top with mini marshmallows, and dust with cocoa.

Chocolate Gingerbread Cupcakes (Brown Sugar Frosting)

Warm spices and deep cocoa make these cupcakes taste like Christmas in every bite. Molasses adds a cozy flavor and a tender crumb, while the brown-sugar frosting is silky and not too sweet. A little crystal ginger on top makes them sparkle.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup brown sugar, packed
• 2 large eggs (room temp)
• ⅓ cup mild molasses
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• 1 teaspoon vanilla extract

For the brown sugar frosting

• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed brown sugar
• 2½–3 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped crystallized ginger or gold sprinkles (topping)

Instructions

1. Heat oven + line pan at 350°F (175°C) with 12 liners; set aside.
2. Combine the dry mix by whisking flour, cocoa, ginger, cinnamon, cloves, baking powder, baking soda, and salt until even; spices should be well distributed.
3. Whisk the wet base by mixing brown sugar, eggs, molasses, buttermilk, oil, and vanilla until smooth; molasses should fully dissolve and color the mixture evenly.
4. Stir together by adding the dry mix to the wet and folding gently just until you no longer see dry flour; overmixing can make the crumb tough.
5. Portion and bake filling liners ⅔ full; bake 18–20 minutes until domed and a toothpick comes out with a few moist crumbs.
6. Cool completely on a rack; warm cupcakes will melt frosting and slide.
7. Make frosting by beating butter and brown sugar until creamy, then adding powdered sugar, vanilla, salt, and cream a little at a time until fluffy and pipeable.
8. Frost and decorate with swirls, then add chopped crystallized ginger or gold sprinkles for a festive finish.

Chocolate Orange Christmas Cupcakes

These cupcakes are rich and chocolatey with a bright orange twist that tastes like a holiday chocolate orange. Fresh zest keeps the flavor lively, while a silky orange buttercream makes every bite feel special. They bake up with neat tops that are easy to frost and decorate with zest or candied peel for a festive finish.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot water or hot coffee
• 1 teaspoon vanilla extract
• Zest of 1 large orange

For the orange buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 3–3½ cups powdered sugar, sifted
• 2–3 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• Pinch of salt
• Extra orange zest or thin strips of candied orange peel (topping)

Instructions

1. Prep pan and oven: Heat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; this prevents sticking and keeps the cakes moist.
2. Whisk dry mix: In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt until the color looks even; this prevents bitter cocoa pockets.
3. Build wet base: In another bowl, whisk sugar, eggs, buttermilk, oil, vanilla, and orange zest until glossy; the zest should perfume the mixture.
4. Combine gently: Add dry mix to wet and whisk just until no dry streaks remain; overmixing can make cupcakes dense.
5. Bloom cocoa: Pour in hot water (or coffee) and whisk slowly until the batter turns shiny and pourable; this deepens the chocolate flavor.
6. Fill and bake: Divide batter ⅔ full in liners and bake 18–20 minutes, until tops spring back and a toothpick shows a few moist crumbs.
7. Cool completely: Rest 5 minutes in the pan, then transfer to a rack; frosting needs fully cooled cakes to hold shape.
8. Make buttercream: Beat butter until creamy, then mix in powdered sugar, salt, vanilla, and orange juice (a little at a time) until smooth and pipeable. Swirl high and garnish with zest or candied peel.

Black Forest Chocolate Cupcakes (Cherry Filling)

These cupcakes layer classic Black Forest flavors: deep chocolate cake, a juicy cherry center, and light whipped topping. Chocolate shavings add a pretty finish without heavy sweetness. They look bakery-fancy but use easy steps you can follow quickly for the holidays.

Prep Time: 30 minutes | Bake Time: 18 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the cherry filling + topping

• 1 cup cherry pie filling (or jarred morello cherries, chopped)
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Chocolate curls or shavings (topping)

Instructions

1. Heat and line: Preheat oven to 350°F (175°C) and line a 12-well muffin pan with paper liners so cakes release cleanly.
2. Dry mix: Whisk flour, cocoa, baking powder, baking soda, and salt until uniform; this gives even rise.
3. Wet base: Whisk sugar, eggs, buttermilk, oil, and vanilla until smooth and slightly foamy.
4. Combine + bloom: Stir dry mix into wet just to combine, then whisk in hot water until glossy; batter will be thin (that’s correct).
5. Bake: Portion ⅔ full and bake 18 minutes until a toothpick shows moist crumbs; cool 5 minutes in pan, then on a rack.
6. Whip topping: Beat cold cream with powdered sugar and vanilla to medium peaks; keep chilled so it pipes neatly.
7. Fill cupcakes: Use a small knife or cupcake corer to remove a 1-inch center plug; spoon in 1–2 teaspoons cherry filling and replace a thin “lid.”
8. Finish: Pipe whipped cream swirls, add a little extra cherry on top, and scatter chocolate curls for a classic Black Forest look.

Peanut Butter Cup Chocolate Cupcakes

These cupcakes taste like your favorite peanut butter cup in cake form. The chocolate base is moist and fudgy, and the peanut butter frosting is creamy and salty-sweet. A few chopped peanut butter cups on top make them extra festive and fun for gifting trays.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the peanut butter frosting

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup creamy peanut butter
• 2½–3 cups powdered sugar, sifted
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 4–5 mini peanut butter cups, chopped (topping)

Instructions

1. Preheat + line: Set oven to 350°F (175°C) and line a 12-cup muffin tin so cakes release cleanly and stay moist.
2. Dry bowl: Whisk flour, cocoa, baking powder, baking soda, and salt until evenly mixed.
3. Wet bowl: Whisk sugar, eggs, buttermilk, oil, and vanilla until smooth and glossy.
4. Combine + bloom: Stir dry into wet just to combine, then whisk in hot water until the batter is shiny and pourable.
5. Bake: Fill liners ⅔ full and bake 18–20 minutes until centers spring back; cool completely on a rack.
6. Make frosting: Beat butter and peanut butter until creamy, then add powdered sugar, salt, vanilla, and milk a little at a time until fluffy and pipeable.
7. Frost high: Pipe tall swirls so toppings sit nicely and each bite has balanced cake and frosting.
8. Top + serve: Sprinkle with chopped peanut butter cups; chill 10 minutes to set if transporting.

Mint Chocolate Christmas Cupcakes

Cool mint and deep chocolate make a classic Christmas pairing. The cupcake crumb is soft, and the mint buttercream is smooth and fresh without being too strong. Add chocolate shavings or mini chips for a pretty, snowy look.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the mint buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2–3 tablespoons milk or cream
• ½ teaspoon peppermint extract (measure lightly)
• ½ teaspoon vanilla extract
• Pinch of salt
• Mini chocolate chips or chocolate curls (topping)

Instructions

1. Heat + line: Preheat oven to 350°F (175°C) and line the muffin tin with 12 paper liners.
2. Dry mix: Whisk flour, cocoa, baking powder, baking soda, and salt until evenly tinted.
3. Wet base: Whisk sugar, eggs, buttermilk, oil, and vanilla until smooth; mixture should turn slightly glossy.
4. Combine + bloom: Fold dry into wet, then whisk in hot water until fully smooth; thin batter bakes moist.
5. Bake: Fill liners ⅔ full and bake 18–20 minutes until a toothpick shows moist crumbs; cool completely.
6. Frosting: Beat butter until creamy, then add powdered sugar, salt, peppermint, vanilla, and milk a spoon at a time until fluffy; taste and keep mint gentle.
7. Pipe swirls: Use a large open star tip for defined ridges that hold chips well.
8. Finish: Sprinkle mini chips or curls; chill briefly to set if serving later.

Ferrero-Style Hazelnut Chocolate Cupcakes

These cupcakes bring rich chocolate and roasted hazelnuts together for a luxe holiday dessert. A soft chocolate crumb holds a creamy hazelnut-chocolate frosting that tastes like your favorite praline spread. A crunchy topping of chopped hazelnuts adds the perfect bite.

Prep Time: 30 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the hazelnut-chocolate frosting

• ½ cup (1 stick) unsalted butter, softened
• ½ cup chocolate-hazelnut spread
• 2–2½ cups powdered sugar, sifted
• 1–3 tablespoons milk or cream
• Pinch of salt
• ½ cup roasted hazelnuts, finely chopped (topping)
• Optional: 12 whole hazelnuts or mini wafer balls for garnish

Instructions

1. Preheat + line: Heat oven to 350°F (175°C) and line your pan with 12 liners so cakes release cleanly.
2. Dry bowl: Whisk flour, cocoa, baking powder, baking soda, and salt until completely even.
3. Wet bowl: Whisk sugar, eggs, buttermilk, oil, and vanilla until smooth and glossy.
4. Combine + bloom: Fold dry into wet just to combine, then whisk in hot water; the batter turns shiny and pourable.
5. Bake: Portion ⅔ full and bake 18–20 minutes until tops spring back; cool on a rack until fully cool to the touch.
6. Make frosting: Beat butter and hazelnut spread until creamy, then add powdered sugar, salt, and milk as needed until fluffy and pipeable.
7. Pipe + coat: Swirl frosting high, then press chopped roasted hazelnuts gently into the sides of the swirl for crunch.
8. Finish: Top each with a whole hazelnut or wafer ball for a Ferrero-style presentation.

Candy Cane Chocolate Cupcakes

These cupcakes are chocolatey and bright with a cool peppermint finish. The frosting is smooth and snowy, and crushed candy canes add sparkle and a light crunch. They’re simple to make and look beautiful on a Christmas dessert table.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the peppermint frosting

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2–3 tablespoons milk or cream
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ cup finely crushed candy canes (topping)

Instructions

1. Oven + liners: Preheat to 350°F (175°C) and line the tin with 12 paper liners; set aside.
2. Dry ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt until uniform.
3. Wet ingredients: Whisk sugar, eggs, buttermilk, oil, and vanilla until smooth and a bit glossy.
4. Combine + bloom: Fold in the dry mix, then whisk in hot water to activate cocoa and smooth the batter.
5. Bake: Fill ⅔ full and bake 18–20 minutes until a toothpick shows moist crumbs; cool completely.
6. Frosting: Beat butter until creamy, then mix in powdered sugar, salt, peppermint, vanilla, and milk gradually to a fluffy, pipeable texture.
7. Decorate: Pipe tall swirls and sprinkle crushed candy canes right before serving for best crunch.
8. Hold: If storing, add candy cane topping close to serving time to keep it crisp.

Gluten-Free Chocolate Christmas Cupcakes

These gluten-free cupcakes are tender, moist, and chocolatey with a fine crumb that doesn’t taste “GF.” Using a quality 1:1 gluten-free flour blend keeps the recipe simple, and a rich chocolate frosting makes them feel just as festive as classic cupcakes. No one will guess they’re gluten-free.

Prep Time: 25 minutes | Bake Time: 18–20 minutes | Yield: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup gluten-free 1:1 baking flour (with xanthan gum)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder (GF)
• ½ teaspoon baking soda (GF)
• ½ teaspoon fine salt
• ¾ cup granulated sugar
• 2 large eggs (room temp)
• ½ cup buttermilk (room temp; or dairy-free milk + 1 teaspoon vinegar)
• ¼ cup neutral oil
• ¼ cup hot water
• 1 teaspoon vanilla extract

For the chocolate frosting

• 1 cup (2 sticks) unsalted butter, softened (or plant butter)
• 2¾–3 cups powdered sugar (GF), sifted
• ½ cup unsweetened cocoa powder, sifted
• 2–3 tablespoons milk or cream (or dairy-free milk)
• 1 teaspoon vanilla extract
• Pinch of salt
• Holiday sprinkles (GF) for topping

Instructions

1. Preheat + line: Heat oven to 350°F (175°C) and line a 12-cup muffin tin; GF batters release better with liners.
2. Dry whisk: Whisk GF flour, cocoa, baking powder, baking soda, and salt until evenly colored; this prevents gritty spots.
3. Wet base: Whisk sugar, eggs, buttermilk (or DF milk + vinegar), oil, and vanilla until smooth and slightly glossy.
4. Combine + bloom: Add dry mix to wet and whisk just to combine, then pour in hot water and whisk until shiny and pourable.
5. Bake: Fill liners ⅔ full and bake 18–20 minutes until tops spring back; GF cakes set as they cool, so avoid overbaking.
6. Cool fully: Let cupcakes cool in pan 5 minutes, then move to a rack until completely cool for clean frosting.
7. Make frosting: Beat butter until creamy, then mix in powdered sugar, cocoa, salt, vanilla, and milk a little at a time until fluffy and smooth.
8. Decorate: Pipe tall swirls and finish with gluten-free holiday sprinkles; chill briefly to help the swirls hold for transport.