Christmas Tree Cupcakes
Yield: 24 cupcakes
for the cupcakes
for the chocolate almond ganache
  • ¾ cup heavy cream
  • 1- 12 ounce bag of bittersweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 1 cup chopped almonds, more or less depending on preference
for the coconut buttercream
  • 2 sticks unsalted butter, room temperature
  • 6 cups powdered sugar
  • ½ cup milk
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut, more or less depending on preference
  • Additional sweetened shredded coconut for decoration
for the tree decorations
  • 24 pretzel sticks
  • ½ bag green candy melts
  • Nonpareils
for the cupcakes
  1. Make the Perfect Chocolate Cupcakes according to the instructions then let cool.
for the chocolate almond ganache
  1. Heat the cream over medium heat until steaming, stirring constantly.
  2. Once steaming, remove the cream from the heat. Add the chocolate and stir then let sit for 5 minutes.
  3. Add the butter to the chocolate mixture then stir until smooth. You might have to return to the lowest heat possible while stirring to get it completely smooth.
  4. Add the chopped almonds and stir to combine. Let cool until only slightly warm (I'm not sure if the cooling is completely necessary, but I thought the hot ganache would seep into the cupcake).
for the coconut buttercream
  1. Beat the butter for 3-5 minutes, or until smooth and fluffy, with an electric mixer.
  2. On low speed carefully add the sugar, milk and coconut extract and mix. If the frosting looks too thin slowly add some more powdered sugar, but I didn't need to for this recipe. Add the shredded coconut and stir well to combine.
  3. Spread or pipe a thin layer onto the top of the cupcake. You might find piping easier because of the open hole with the ganache. Top with some shredded coconut for a "snow" effect.
for the tree decorations
  1. Line two baking sheets with wax paper. Use a baking sheet with edges so the nonpareils don't go flying all over your kitchen. Place the pretzel sticks a few inches apart.
  2. Prep a pastry bag with a skinny round tip (I think I used a Wilton round tip #2). Heat the candy melts in a double boiler over medium-low heat, stirring occasionally, until completely melted and smooth. Be sure not to overheat so the chocolate doesn't seize up. Carefully transfer to the pastry bag.
  3. Pipe the chocolate over each pretzel stick in the shape of the a tree. I made single zig-zag lines then went over them two more times. Start up a bit from the base of the pretzel stick so there's room to press the decoration into the cupcake. Do a couple then top with nonpareils or have a sprinkle elf help and sprinkle after you pipe (thanks, Matt!). Let sit at room temperature until firm then carefully pop off the wax paper. To place in the cupcakes I found it easiest to hold and press from the little bit of pretzel at the top - the chocolate is fragile and will break if you press it.
You can typically find candy melts (sometimes called chocolate or candy wafers) at your local craft store, such as Michaels or A.C. Moore.
This recipe makes enough ganache and buttercream for about 35 cupcakes so you will have leftover unless you make a double batch of cupcakes or reduce the ganache and buttercream recipes.
Recipe by Lemon & Mocha at