Christmas Light Chocolate Cupcakes

Christmas baking, round two! I’ve seen this decorating idea all over Pinterest and thought it was too cute not to try. This is the last of the baking before I head to Canada (much to my partner’s dismay), but stay tuned for plenty more posts from a new kitchen for the holiday season.

I have made this chocolate cupcake recipe a few times, but this time I halved it. The cake has a dark chocolate – not too sweet – flavour, making it the perfect pairing for sweet buttercream and crunchy m&m’s.


Makes 6 cupcakes

1/2 cup granulated sugar
1/2 cup flour
1/4 cup cocoa powder
3/8 tsp. baking powder
3/8 tsp. baking soda
1/4 tsp. salt
1/2 large egg (or 1 small)
1/4 cup milk
1/8 cup vegetable oil
1/2 tsp. vanilla
1/4 cup boiling water

Line muffin tin and preheat oven to 350F (180C).
In a large bowl, mix together sugar, flour, cocoa, baking powder,baking soda, and salt.
Add egg, milk, oil, and vanilla and beat for 1-2 minutes.
Stir in the boiling water. This will make the batter thin.
Fill liners 2/3 full and bake 15-20 minutes.
Cool on wire racks.



Adding half an egg is tricky. This is what happens when you have too much raising agent! #icingcoversallsins


Basic Buttercream: (for 6 cupcakes)

1/4 cup butter softened
1-2 cups icing sugar
1/2 tsp. vanilla
1 tbsp. milk

Beat the butter and add in the vanilla. Add 1 cup of icing sugar and beat; then add the milk. Add additional icing sugar as needed to make a creamy consistency.

Pipe using a wide-tip nozzle.

Chocolate Drizzle
I used a few squares of dark chocolate melted for the drizzle to make the Christmas light wire. *This was a bit fiddly as the chocolate kept getting stuck in the piping bag tip and coming out in blobs. I suggest getting a small tube of black decorating icing instead, if you can find it.

Use m&ms (or similar candy) for the Christmas lights!



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