Christmas Cupcakes

About the Recipe

This recipe delivers reliably soft, chocolatey cupcakes that hold up well for a day or two after baking. The method is straightforward enough for beginners, with no tricky folding or tempering steps. You merely beat the butter and sugar, add eggs and flavorings, then stir in the dry and wet ingredients. The dark chocolate pieces melt slightly during baking, creating little pockets of richness throughout.

The icing is more of a glaze than a thick frosting, which keeps things light and lets the cupcake flavor shine through. Because the recipe yields a generous batch, you will have plenty to share or freeze for later.

Why you will love this recipe

These cupcakes come together faster than most holiday baking projects, which matters when your December calendar fills up quickly. The ingredient list is simple and you probably have most items in your pantry already. The chocolate flavor is present but not overwhelming, so even people who prefer vanilla desserts tend to enjoy them.

I like how the icing sets just enough to keep the cherries in place but stays slightly glossy, giving the finished cupcakes a polished look. The texture stays moist for at least two days if you store them properly, so you can bake ahead without worrying about dryness. Kids enjoy helping with the decorating part, especially placing the cherries on top, which makes this a nice family baking activity during the holidays.

Cooking Tips

Make sure your butter is softened to room temperature before you start, because cold butter will not blend smoothly with the sugar. Do not overfill the molds, as the batter will rise and could spill over the edges if you go beyond three quarters full. Check the cupcakes at the ten minute mark by inserting a toothpick into the center of one. If it comes out with wet batter, give them another few minutes.

Let the cupcakes cool completely before icing, otherwise the glaze will slide right off and pool at the base. I usually set them on a wire rack so air circulates underneath and they cool faster.

Serving and Storing Suggestions

This recipe makes about 18 to 24 cupcakes depending on how full you fill the molds. Prep time is around 15 minutes, and baking takes another 15 minutes. Serve them at room temperature for the best texture and flavor. Store the iced cupcakes in an airtight container at room temperature for up to two days, or refrigerate them if your kitchen is very warm. You can also freeze the unfrosted cupcakes for up to a month, then thaw and ice them the day you plan to serve.

Similar Recipes

• Vanilla Christmas Cupcakes
• Red Velvet Holiday Cupcakes
• Gingerbread Cupcakes with Cream Cheese Frosting
• Peppermint Chocolate Cupcakes
• Eggnog Cupcakes

Nutrient Benefits

While these cupcakes are surely a treat, the eggs provide protein and the milk adds calcium. Dark chocolate contains antioxidants and a small amount of iron, which gives a slight nutritional edge over milk chocolate. The recipe uses real butter rather than margarine, which means you get natural fats without hydrogenated oils. Moderation is key with any dessert, but enjoying one cupcake as part of a balanced holiday meal fits perfectly into a reasonable approach to seasonal eating.