...
Go Back
Slice of chocolate cake on a white plate with creamy frosting.

Santa Cupcakes

These adorable Santa Cupcakes combine a moist chocolate base with simple vanilla buttercream decoration, making them perfect for any festive gathering. Easy, fun, and kid-friendly, they're guaranteed to bring joy to your holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup sour cream (room temperature)
  • ½ cup buttermilk (room temperature)
  • 2 medium eggs (room temperature)
  • ¼ cup hot coffee
  • ⅓ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ⅓ cup granulated sugar
  • ¼ cup cocoa powder (Dutch-processed)
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 ⅔ lbs confectioners' sugar (sifted)
  • 1 lb unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp whole milk
  • ½ tsp kosher salt
  • as needed red and flesh-tone food coloring
  • as needed mini chocolate chips
  • as needed red M&Ms
  • optional sanding sugar

Equipment

  • Cupcake pan
  • Paper liners
  • Stand mixer with paddle attachment
  • Mixing Bowls
  • Whisk
  • Sifter
  • Measuring cups and spoons
  • Rubber spatula or knife
  • Piping bags
  • Star tip (e.g., Wilton 199)
  • Toothpicks

Method
 

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners. Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.
  2. In another bowl, whisk sour cream, buttermilk, eggs, coffee, oil, and vanilla until smooth. Pour wet into dry ingredients and whisk until uniform.
  3. Fill cupcake liners 2/3 full. Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely before frosting.
  4. In a stand mixer, beat butter for 2–3 min until fluffy. Slowly add sugar, then beat with vanilla, milk, and salt for 3–5 min until smooth.
  5. Divide buttercream into three bowls. Tint one red, one flesh-tone, and leave one white. Place white in a piping bag with a star tip.
  6. Frost top half of cupcake with flesh-tone for Santa’s face. Add red below to make hat.
  7. Use white buttercream to pipe a pom-pom and hat trim. Place chocolate chips for eyes.
  8. Pipe a beard, press a red M&M as a nose. Optionally, dip trim in sanding sugar. Repeat for all.

Nutrition

Calories: 450kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 160mgPotassium: 170mgFiber: 2gSugar: 55gVitamin A: 900IUCalcium: 40mgIron: 2.5mg

Notes

You can substitute sour cream with Greek yogurt for moisture. For a lighter frosting, try Swiss meringue buttercream. Peppermint extract adds a festive twist. Dutch-processed cocoa deepens chocolate flavor. Vanilla cupcakes can be used instead of chocolate.

Tried this recipe?

Let us know how it was!