Recipe from Lily Moore
Christmas Cupcakes
Cooking time: 20 min
Servings 12
This Christmas chocolate cupcake recipe is pure chocolate indulgence. Children will love to decorate this delicious cupcakes with sugar sprinkles and edible pearls!


  • Baking powder
    1 tbsp.
  • Chocolate chips
    1,7 oz.
  • Flour
    8,8 oz.
  • Sugar
    3,5 oz.
  • Cocoa powder
    2,8 oz.
  • Milk
    15,8 fl. oz.
  • Vanilla extract 
    1 tsp.
  • Vegetable oil
    3 tbsp.
  • Butter
    8,8 oz.
  • Vanilla sugar
    1,2 tsp.
  • Salt
    0,2 tsp.
  • Powdered sugar
    17,5 oz.
  • Cream
    1,7 fl. oz.
  • Sugar sprinkles
    to taste

Nutrition facts per serving

  • Calories

    550 kcal

  • Protein

    4 g

  • Fat

    25 g

  • Carbohydrates

    76 g


  • Preheat your oven to 356°F. In a large bowl, combine the cocoa powder, flour, sugar and baking powder. Whisk the milk, vanilla extract and vegetable oil together. Add the milk mixture to the flour mixture and knead a homogeneous dough.

  • Stir in the chocolate chips and use an ice cream scoop to fill the muffin cups with the dough. Bake the cupcakes for 20 minutes and check with a toothpick if they are baked through. Remove from oven and let them cool.

  • Whip the butter with a food processor. Add the vanilla sugar, salt and stir. Gradually sift the powdered sugar into the butter mixture. Add the cream and beat until the frosting is fluffy. Spread the frosting evenly over the cupcakes and garnish with the sugar sprinkles.


  • You can store these cupcakes for 4 days in an airtight container at room temperature.

Bon Appetit!

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