Create these perfect snowflake chocolate cupcakes for during Christmas time or the winter months. They would also be a great for a party treat at a Frozen themed birthday party! Create the homemade chocolate cupcakes, butter cream icing and chocolate candies to top the cupcakes. Enjoy!
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups of sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 1 cup water
- Preheat oven to 350.
- In medium bowl, mix flour, and sugar.
- Sift in cocoa powder.
- Mix in baking soda, baking powder, and salt.
- Mix in eggs, milk, water, vegetable oil, and vanilla.
- Pour into cupcake liners, 2/3 full.
- Bake 25-35 minutes (checking at 25 minutes) or until toothpick placed in center comes out clean.
- Cool on rack before frosting.
Ice your chocolate cupcakes with this delicious butter cream icing recipe.
Butter Cream Icing Recipe
This recipe will frost 12 cupcakes
- 1/2 cup vegetable shortening (like Crisco)
- 1/2 cup (1 stick) butter
- 1 teaspoon vanilla
- 4 cups powdered sugar (approximately 1 lb.)
- 4 tablespoons water or milk
- Put vegetable shortening and butter in bowl. Mix until smooth.
- Add powered sugar, one cup at a time. Mix after each cup.
- Add vanilla and water (or milk).
- Mix ingredients until smooth.
- Use more water (or milk) for thinner consistency.
It’s best to do with an electric mixer to get a smooth consistency.
Top your iced cupcakes with these fun chocolate candies.
Place candy melts in microwave and heat in 30-second intervals, stirring in between each interval. The candy melts will NOT change shape without being stirred, so do not overlook this step. The chocolate is ready when you can still see a few small pieces of the original chocolate piece shapes. Upon stirring, they will continue to melt.
Do not let the microwave melt it all the way or you risk the chocolate becoming overcooked.
Use double boiler (or a glass bowl on top of a sauce pan filled with water) and melt chocolates over medium heat, stirring frequently.
The chocolate is ready when you can still see a few small pieces of the original chocolate piece shapes. Upon stirring, they will continue to melt.
Once the chocolate is melted, use a food-safe paint brush or tooth pick to put the desired color on the bottom of the snowflake candy mold. This color will be the main color of the snowflake. Tip: be sure to put a very thick layer of this color so the second color does not bleed through.
After the first color is placed, spoon teaspoon size amounts of the second color of chocolate into mold forms until the chocolate reaches the top of the mold.
Tap mold to remove bubbles and to settle the chocolate.
Use wet paper towel to wipe away any excess chocolate from the mold. The chocolate should be level with the top of the mold.
Keep on counter or place in refrigerator for several minutes until the chocolates are solid. Once solid, tap on counter to release from mold.
The mold and candy melts were purchased at AC Moore.