Santa Hat Cupcakes Recipe

Nothing captures the festive spirit quite like a batch of Santa Hat Cupcakes. These delightful treats combine rich, moist cocoa cupcakes with a luscious white chocolate ganache and the fresh, vibrant pop of a ripe strawberry on top. Each cupcake looks like a tiny, edible Santa hat, perfect for holiday parties or cozy winter afternoons. Trust me, every bite is a joyous blend of chocolatey goodness, creamy sweetness, and fruity freshness that will have everyone asking for seconds.

Ingredients You’ll Need

The magic of these Santa Hat Cupcakes starts with simple, pantry-friendly ingredients that come together effortlessly. Each one plays a vital role: from the cocoa powder adding a deep chocolate flavor to the sour cream keeping the cupcakes wonderfully moist, every component is essential to create the perfect cupcake base and sumptuous ganache topping.

• 1 cup all-purpose flour: The sturdy base that gives structure to the cupcake.
• 1/2 cup unsweetened cocoa powder: For that rich, chocolaty depth that defines each bite.
• 1 tsp baking powder: Helps the cupcakes rise beautifully for that tender crumb.
• 1/2 tsp baking soda: Works alongside baking powder to ensure a perfect rise.
• 1/2 tsp salt: Enhances the chocolate flavor and balances the sweetness.
• 2 large eggs (room temp): Provide moisture and bind the ingredients seamlessly.
• 3/4 cup white sugar: Sweetens the cupcake without overpowering the cocoa.
• 1/2 cup brown sugar (packed): Adds a hint of caramel flavor and moisture.
• 1/2 cup vegetable oil: Keeps the cupcakes tender and moist.
• 1 tsp vanilla extract: Brightens the overall flavor.
• 1/2 cup sour cream: Adds richness and keeps the crumb soft.
• 1/2 cup hot coffee or hot water: Intensifies the chocolate taste and thins the batter for perfect texture.
• 8 oz white chocolate (chopped): The star of the ganache, adding creamy sweetness and a velvety finish.
• 1 cup heavy cream (divided): Whipped into the ganache for lightness and fluff.
• 1/2 tsp vanilla extract: Infuses the ganache with warmth and depth.
• Pinch of salt: Balances the sweetness of the white chocolate ganache.
• Fresh strawberries (hulled, similar size): The festive topper that transforms each cupcake into a Santa hat.

How to Make Santa Hat Cupcakes

Step 1: Prepare the Cupcakes

Start by preheating your oven to 350°F (175°C) and lining your muffin tin with 12 cupcake liners. This ensures even baking without sticking. Combine the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl—this dry mix is the foundation of your cupcakes and helps them bake evenly.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, white sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and glossy. This step incorporates air, which leads to a lighter cupcake. Then gently fold in the sour cream, which will add moisture and a slight tang to balance the sweetness.

Step 3: Combine the Batter

Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing, which can make cupcakes tough. Pour in the hot coffee or water at the end to thin the batter out, making it silky smooth and allowing the cocoa flavor to truly shine through.

Step 4: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, about three-quarters full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. This ensures your cupcakes are moist but fully baked. Set them aside to cool completely before decorating.

Step 5: Make the White Chocolate Ganache

Place the chopped white chocolate in a heatproof bowl. Heat half a cup of heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes to soften the chocolate before stirring until smooth and glossy. Stir in vanilla extract and a pinch of salt to enhance the flavor. Add the remaining cold cream for richness, then chill the mixture for 2 to 3 hours until it thickens but remains soft enough to whip.

Step 6: Whip the Ganache and Assemble

Whip the chilled ganache using an electric mixer until it becomes light and fluffy, but be careful not to overwhip and make it grainy. Pipe a generous swirl atop each cooled cupcake. Then, gently press a hulled strawberry upside down in the center, making the strawberry’s pointed end form the tip of Santa’s hat. Complete the look by adding a small dot of ganache on the strawberry’s tip as the fluffy pom-pom.

How to Serve Santa Hat Cupcakes

Garnishes

For an extra festive touch, dust a little powdered sugar over the cupcakes to mimic snow. You can also sprinkle edible glitter or tiny silver dragees around the base of the strawberry to add sparkle and holiday cheer.

Side Dishes

Pair these cupcakes with a classic hot chocolate or a cup of spiced mulled wine to elevate the holiday experience. A simple bowl of mixed nuts or a fruit platter works well for those who want to balance the sweetness with something savory or fresh.

Creative Ways to Present

Arrange your Santa Hat Cupcakes on a tiered cake stand for a stunning holiday centerpiece. Wrap individual cupcakes in clear treat bags tied with red ribbons for adorable gift-giving. Or set them amidst pine branches and Christmas ornaments to make your dessert table truly festive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep your Santa Hat Cupcakes in an airtight container in the refrigerator. This will keep the ganache fresh and maintain the cupcakes’ moist texture for up to 3 days. Make sure they are chilled, especially because of the cream-based topping.

Freezing

You can freeze the cupcakes without the strawberry toppers and ganache first. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe container or bag. When ready, thaw at room temperature and decorate with ganache and strawberries for best results.

Reheating

Since these cupcakes are best enjoyed chilled due to the white chocolate ganache, reheating is not recommended. If you want the cupcake itself a bit warmer, remove the toppings and gently warm the cupcake in the microwave for 10 seconds, then add fresh ganache and strawberries.

FAQs

Can I use a different berry instead of strawberries?

Absolutely! Raspberries or small cherries can also work well to mimic the Santa hat shape and add a unique flavor twist.

Is it possible to make these cupcakes dairy-free?

Yes, by swapping out the heavy cream and sour cream for dairy-free alternatives like coconut cream or plant-based yogurt, you can still create a delicious version of these cupcakes.

How long will the cupcakes keep fresh?

Stored properly in the fridge, the cupcakes will stay fresh for about 3 days. Beyond that, the texture and freshness might start to decline.

Can I skip the coffee in the batter?

You can use hot water instead, but coffee enhances the chocolate flavor beautifully without adding an overpowering taste.

What’s the best way to pipe the ganache?

Use a piping bag with a large star tip to create a fluffy, textured swirl that looks like Santa’s hat brim and fur trim, giving your cupcakes a professional and festive finish.

Final Thoughts

If you’re looking for a festive treat that’s both charming and utterly delicious, these Santa Hat Cupcakes are your go-to. They’re fun to make, easy to customize, and sure to be the star of any holiday gathering. So grab those simple ingredients and whip up a batch—you’ll be spreading holiday joy one cupcake at a time!

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