Uploaded December 2016 | Updated September 2026, 4 hours ago
These Santa Hat Cupcakes are perfect for the holidays, and they are easy enough for everyone to make! It's not just about the decoration, the chocolate cupcake is SO moist and delicious, and has a marshmallow buttercream frosting on top. The cupcakes can be made dairy-free.
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Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
No-Bake Oreo Truffles: youtu.be/t2ZkHwn7QDI
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
One Pot Pasta: youtube.com/watch?v=dOO3YF2dlAE
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Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how to cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James.
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SANTA HAT CUPCAKES RECIPE - Chocolate Cupcakes with Marshmallow Fluff Buttercream
Ingredients:
For the chocolate cupcakes:
4 oz all purpose flour (about 3/4 cup)
6 tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup whole buttermilk or almond milk
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1/2 cup coffee
For the marshmallow fluff buttercream:
2 sticks unsalted butter, at room temperature
7.5oz jar marshmallow creme or fluff
1 cup confectioner's sugar
For assembly:
Cut strawberries
sanding sugar, optional
Directions:
Preheat oven to 350F. Line a muffin pan with cupcake papers.
To make the cupcakes, whisk to combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk to combine the buttermilk, vegetable oil, egg, vanilla, and coffee.
Add the wet to the dry and stir until not flour streaks remain.
Portion the batter in the cupcake papers, filling 2/3 to 3/4 up the sides. Bake for 22-24 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
To make the frosting, whip together the butter, marshmallow creme, and confectioner's sugar for 4 minutes on high speed, until fluffy and light.
Pipe the frosting onto the top of the cupcake, press a strawberry into it, and pipe a ball on top. Sprinkle with sanding sugar, if desired.
These Santa Hat Cupcakes are perfect for the holidays, and they are easy enough for everyone to make! It's not just about the decoration, the chocolate cupcake is SO moist and delicious, and has a marshmallow buttercream frosting on top. The cupcakes can be made dairy-free.
SUBSCRIBE to receive more easy recipes: bit.ly/fifteenspatulasYT
MY FAVORITE VIDEOS:
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
No-Bake Oreo Truffles: youtu.be/t2ZkHwn7QDI
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
One Pot Pasta: youtube.com/watch?v=dOO3YF2dlAE
WHERE TO FIND ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Blog: fifteenspatulas.com
MY FAVORITE KITCHEN TOOLS:
Spatulas: amzn.to/1kYMwCZ
Nonstick Baking Mat: amzn.to/1OcT634
Nesting Beakers: amzn.to/1OcTeQ4
Kitchen Scale: amzn.to/1JCzwP9
The Best Tongs: amzn.to/1S6WccZ
Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how to cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James.
-----
SANTA HAT CUPCAKES RECIPE - Chocolate Cupcakes with Marshmallow Fluff Buttercream
Ingredients:
For the chocolate cupcakes:
4 oz all purpose flour (about 3/4 cup)
6 tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup whole buttermilk or almond milk
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1/2 cup coffee
For the marshmallow fluff buttercream:
2 sticks unsalted butter, at room temperature
7.5oz jar marshmallow creme or fluff
1 cup confectioner's sugar
For assembly:
Cut strawberries
sanding sugar, optional
Directions:
Preheat oven to 350F. Line a muffin pan with cupcake papers.
To make the cupcakes, whisk to combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk to combine the buttermilk, vegetable oil, egg, vanilla, and coffee.
Add the wet to the dry and stir until not flour streaks remain.
Portion the batter in the cupcake papers, filling 2/3 to 3/4 up the sides. Bake for 22-24 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
To make the frosting, whip together the butter, marshmallow creme, and confectioner's sugar for 4 minutes on high speed, until fluffy and light.
Pipe the frosting onto the top of the cupcake, press a strawberry into it, and pipe a ball on top. Sprinkle with sanding sugar, if desired.
