Introduction

These Santa Hat Cupcakes combine rich cocoa-flavored cake with a creamy white chocolate ganache, topped with fresh strawberries to create a festive holiday treat. They’re perfect for holiday parties or a special seasonal dessert that’s as adorable as it is delicious.

The image shows seven chocolate cupcakes arranged on a white plate with small bead details on the edge, placed on a white marbled surface. Each cupcake has a dark brown base wrapped in a dark brown liner. On top, there is a thick layer of creamy white frosting, swirled in a circular pattern. Each cupcake is topped with a whole bright red strawberry, positioned upside down with a small dollop of white frosting placed neatly at the strawberry’s pointed end. A strawberry half with a green tip rests on the plate near the cupcakes. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs (room temperature)
3/4 cup white sugar
1/2 cup brown sugar (packed)
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup hot coffee or hot water
8 oz white chocolate (chopped)
1 cup heavy cream (divided)
1/2 tsp vanilla extract
Pinch of salt
Fresh strawberries (hulled, similar size)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a large bowl, whisk the eggs, white sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and glossy.
Step 4: Stir in the sour cream until well combined.
Step 5: Gently add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix.
Step 6: Pour in the hot coffee or water and stir until the batter is smooth and slightly thin.
Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Step 8: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Step 9: To make the white chocolate ganache, place the chopped white chocolate in a heatproof bowl.
Step 10: Heat 1/2 cup of the heavy cream until it just begins to simmer. Pour it over the chocolate and let sit for 2 minutes. Stir until smooth.
Step 11: Stir in the vanilla extract and a pinch of salt.
Step 12: Add the remaining 1/2 cup of cold cream and stir to combine. Cover and chill for 2–3 hours until thick but still soft.
Step 13: Whip the ganache with an electric mixer until light and fluffy, being careful not to overwhip to the point it becomes grainy.
Step 14: Pipe a swirl of the whipped ganache onto each cooled cupcake.
Step 15: Place a hulled fresh strawberry, tip pointing upward, in the center of each cupcake to form the Santa hat.
Step 16: Finish by adding a small dot of ganache at the tip of each strawberry to create the “pom-pom.”

Tips & Variations

Use freshly brewed hot coffee for a richer chocolate flavor; substitute with hot water if you prefer a milder taste.
If white chocolate is not available, try using cream cheese frosting tinted with a little vanilla for a different but equally festive topping.
For a festive touch, sprinkle a little edible glitter or crushed peppermint candy on top of the ganache before adding the strawberry.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. The whipped ganache topping is delicate, so handle gently to preserve the appearance.

How to Serve

The image shows an overhead view of eleven small glass bowls and one white bowl arranged on a white marbled surface, each holding different ingredients. The white bowl at the bottom left contains white chocolate chunks with a smooth and glossy texture. The glass bowl in the center holds white flour with a powdery texture. Two bright yellow egg yolks with clear whites are in a glass bowl near the center-top. Around them are other bowls with a variety of ingredients: dark brown cocoa powder with a fine texture, light beige powder, dark brown sugar with a rough and slightly packed texture, a yellow-green oil, creamy white yogurt, two dark amber liquids in separate bowls, a small bowl with white powder and a little salt, and a large glass bowl filled with thick white cream. The ingredients are arranged neatly with clear visibility, and the whole scene is lit evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Add the ganache and strawberries just before serving for the freshest look and taste.

What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts for a similar texture and tangy flavor.