Description
These Christmas Ornament Cupcakes are rich, moist chocolate cupcakes made with a blend of cocoa and a sweet all-purpose sweetener, topped with a smooth, colorful vanilla buttercream frosting. Perfectly festive and delicious, they are decorated to look like beautiful Christmas ornaments, making them an ideal holiday treat for parties and gatherings.
Ingredients
Scale
Cupcakes
- 1 1/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups Truvia® Sweet Complete™ All-Purpose Sweetener
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/3 cup sour cream
- 1 cup milk
- 1 teaspoon vanilla extract
Frosting
- 1 cup unsalted butter, room temperature
- 2 cups Truvia® Confectioners sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Food coloring (assorted colors)
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, baking powder, and baking soda to ensure even mixing and remove any lumps.
- Cream Butter and Sweetener: In a separate bowl, beat the 1/2 cup room temperature unsalted butter with the 1 1/4 cups Truvia® Sweet Complete™ All-Purpose Sweetener until light and fluffy, about 2-3 minutes.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Incorporate Sour Cream, Milk, and Vanilla: Mix in the sour cream, followed by the milk and vanilla extract, until the batter is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter for even rising.
- Bake: Bake the cupcakes in a preheated oven at 350°F (175°C) for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make Buttercream Frosting: Beat 1 cup of room temperature unsalted butter until creamy. Gradually add 2 cups of Truvia® Confectioners sweetener, mixing well after each addition. Add vanilla extract and salt, then continue beating until light and fluffy.
- Add Food Coloring: Divide the frosting into separate bowls and add different food coloring to each, mixing well to achieve vibrant festive colors.
- Decorate: Using a piping bag fitted with various tips or a spatula, frost the cooled cupcakes with the colored buttercream, decorating them to resemble Christmas ornaments.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- Do not overmix the batter as it can make the cupcakes dense.
- You can substitute sour cream with Greek yogurt if preferred.
- Use gel-based food coloring for more vivid colors without altering the frosting consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 90 mg
