A little indulgence is par for the course come the holiday season. That’s especially true in relation to baked goods, which find their way into entertaining areas at office parties, family gatherings and school functions.
Treats are indeed part of what makes the holiday season a special time of year. This year, families can whip up this Lines+Angles r e c i p e for “Chocolate Christmas Cupcakes” to make the holiday season a little more flavorful.
Chocolate Christmas Cupcakes 1. For the cupcakes: Preheat the oven to 375 F. Place 12 cupcake liners in a muffin tin.
2. Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3. Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.
4. Spoon into the paper cases and bake for 25 minutes until firm to the touch. Leave in the tins for 5 minutes, then place on a wire rack to cool completely.
5. For the chocolate topping: Put the cream and chocolate in a pan over a low heat until melted. Remove from the heat and allow to cool and thicken slightly.
6. Spoon onto the cupcakes and leave until almost set.
7. Roll out the white sugarpaste on a surface dusted with icing sugar. Cut out shapes to resemble snow and place on the cakes.
8. Roll out the green sugarpaste on a surface lightly dusted with icing sugar. Cut out 2 holly leaves for each cake with a holly shaped cutter or card template. Brush lightly with water and attach to the white sugarpaste.
9. Roll pieces of red sugarpaste into small balls for the “berries” and place on the cakes, as in the photo, attaching with a little water.
