Moist Chocolate Mini Christmas Tree Cupcakes

Votes: 2

Time: 3 hours.
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 373, total fat 16 G., saturated fats 5 G., proteins 5 G., carbohydrates 58 G., fiber 3 G., cholesterol 28 mg, sodium 283 mg, sugar 41 G.

These stunning chocolate cupcakes are baked in cone-shaped paper cups, then drizzled with melted chocolate and decorated with red, green, and silver dragees. They look like elegant Christmas trees and will put everyone in the holiday spirit just by looking at them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. sugar
2 and 3/4 cups premium flour
1 and 1/8 cups cocoa powder, preferably alkalized
2 and 1/4 teaspoons baking powder
2 and 1/4 teaspoons of baking soda
1.5 tsp salt
3 eggs
1.5 cups of milk
3/4 cup vegetable oil
1 tbsp vanilla extract
1.5 cups of very hot water
170 g melted dark chocolate (cocoa content 55%)
170 g melted white chocolate
Red and green chocolate candies (such as M&M's), for decoration
Silver dragees (sugar confectionery sprinkles), for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, eggs, milk, vanilla extract, semi-sweet chocolate, white chocolate, dragee

Cooking the dish according to the recipe:

Preheat oven to 175°C.

Moist Chocolate Mini Christmas Tree Cupcakes

In the bottom of a large disposable foil pan, cut neat rows of 2.5 cm diameter holes, spaced 3–5 cm apart. Turn the pan upside down and insert cone-shaped paper cups into the holes; these are smaller and will stay upright during baking.

Sift together sugar, flour, cocoa, baking powder, baking soda, salt, and vanilla extract. Transfer to a mixer bowl and mix.

In a medium bowl, whisk together the eggs, milk, and vegetable oil. Add to the dry ingredients and mix on low speed for 5 minutes.

Gradually add hot water, mixing on low speed until smooth. The dough will be quite runny.
Pour the batter into the cupcake cups. Bake until a cake tester inserted into the center comes out clean (a few crumbs are okay), 25–30 minutes. Let cool in the pan, then refrigerate for 2 hours.

Remove the paper, being careful not to tear off the tip of the cupcake. Place the cupcakes on a parchment-lined baking sheet. Using a fork, drizzle with dark chocolate.