Description
Deliciously festive Mini Oreo Santa Hat Cupcakes perfect for holiday celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Red food coloring
- Mini Oreos
- White frosting for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with red cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Combine Ingredients: Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with dry ingredients.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Allow cupcakes to cool completely on a wire rack.
- Prepare the Frosting: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Add Red Coloring: Transfer half of the whipped cream frosting to a new bowl and tint it with red food coloring, mixing until you achieve desired color.
- Decorate the Cupcakes: Using a piping bag, frost the cooled cupcakes with the red whipped cream to create a “Santa hat” shape. Pipe a small dollop of white frosting at the top of each red “hat” as the pom-pom. Add a white border around the base of the “hat.”
- Add Mini Oreos: Place two mini Oreos on each side of cupcakes to resemble ears.
Notes
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
- If you don’t have buttermilk, substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar.
- Decorate cupcakes just before serving to keep the whipped cream fresh. You may store them in the refrigerator for a short time if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg