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Santa Hat Cupcakes Recipe

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★★★★★

4.7 from 53 reviews

Delightfully festive Santa Hat Cupcakes featuring rich cocoa cupcakes topped with fluffy white chocolate ganache and fresh strawberries to resemble Santa hats. Perfect for holiday celebrations, these moist and tender cupcakes combine a chocolatey base with a creamy, whipped ganache frosting, adorned with strawberries to create a whimsical and delicious seasonal treat.

Ingredients

Scale

Cupcakes

  • 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 temp)
  • 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

White Chocolate Ganache

  • 8 oz white chocolate (chopped)
  • 1 cup heavy cream (divided)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Decoration

  • Fresh strawberries (hulled, similar size)

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, whisk the eggs, white sugar, brown sugar, vegetable oil, and vanilla extract until smooth and glossy. Stir in the sour cream until combined. Gently mix the dry ingredients into the wet mixture, being careful not to overmix. Pour in the hot coffee or water and stir until the batter is smooth and slightly thin.
  2. Bake Cupcakes: Divide the batter evenly among the muffin liners, filling each about three-quarters full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
  3. Make White Chocolate Ganache: Place the chopped white chocolate in a heatproof bowl. Heat half a cup of heavy cream until it just begins to simmer, then pour it over the white chocolate. Let it sit for 2 minutes to soften the chocolate, then stir until smooth. Stir in the vanilla extract and a pinch of salt. Add the remaining half cup of cold cream and mix well. Cover and refrigerate the ganache for 2 to 3 hours until it thickens but remains soft.
  4. Whip Ganache: Using an electric mixer, whip the chilled ganache until it becomes light, fluffy, and pipeable. Be careful not to over-whip to avoid graininess.
  5. Assemble Cupcakes: Pipe a generous swirl of the whipped ganache onto each cooled cupcake. Top each with a fresh strawberry, placing it tip-up in the center to form the Santa hat shape. Add a small dot of ganache at the tip of each strawberry to resemble the fluffy pom-pom of Santa’s hat.

Notes

  • Use room temperature eggs to ensure better mixing and texture.
  • Hot coffee enhances the cocoa flavor but can be substituted with hot water.
  • Ensure the cupcakes are completely cooled before decorating to avoid melting the ganache.
  • Chill the ganache long enough to achieve the right consistency for whipping and piping.
  • Choose strawberries that are similar in size for uniform and visually appealing cupcakes.

Keywords: Santa Hat Cupcakes, Christmas cupcakes, holiday dessert, white chocolate ganache, chocolate cupcakes, festive cupcakes, strawberry cupcakes

Find it online: https://dailysimplerecipe.com/santa-hat-cupcakes-recipe/