Something I did not know before moving to the USA, is that Poinsettias are Christmas flowers. I guess, the red and green color scheme could have been a hint. But after living in New York City for over four years and seeing the beautiful flowers on display every holiday, I decided to incorporate them into my baking. The shape, not the taste of course! And so, that’s how I made those delicious Christmas Poinsettia chocolate cupcakes!
RELATED – Festive mini orange leaf cakes recipe.
The base are very simple buttermilk chocolate cupcakes. Instead of using butter like you would normally do, you use vegetable oil. And if for any reason, you don’t have buttermilk at home – like I have multiple times – you can create a substitute with milk and white vinegar (or lemon). The buttercream is a Swiss meringue. I would say that the only tricky part is to achieve those bright colors but they are still very achievable with a lot of food coloring!
In terms of equipment, you will need a stand mixer (electric mixer works as well) as well as cupcake tins and cookie scoop ( if you don’t have one, no worries at all). Piping the poinsettia flowers will require three tips: one narrow round tip and two leaf tips.
|Swiss meringue buttercream
Poinsettia chocolate cupcakes method
Make the chocolate cupcakes
- Preheat the oven to 350°F (177°C).
- Line 2 muffin pans with cupcake liners. This recipe makes about 14 cupcakes.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together until combined.
- In another bowl, whisk the eggs, both sugars, oil and vanilla together until smooth.
- Pour the dry ingredients and buttermilk into the wet ingredients.
- If you don’t have buttermilk, you can substitute for 1/2 cup of milk and 1/2 tbsp of white vinegar. Mix both together and let sit for a bit. Then pour 1/2 cup of liquid into the batter.
- Stir until just combined.
- Pour cupcake mix into each cupcake liner and fill to half way. This is about 2 cookie scoops worth of batter.
- Bake for 18 minutes. The cupcakes are baked when the a toothpick inserted comes out clean.
- Take the cupcakes out of the oven and let cool completely.
Make the Swiss meringue buttercream
- In a small saucepan, bring sugar and water to a boil.
- Once the sugar reaches 240°F (116°C), start whisking the egg whites in the bowl of a stand mixer fitted with a whisk attachment. You will need to use a candy thermometer.
- Whisk until egg whites reach stiff peaks.
- Once the sugar syrup has reached 250°F (121°C), pour slowly in the egg whites while beating on low speed.
- After all the sugar syrup has been added, increase speed to high and whisk until the meringue is lukewarm.
- Dice butter and add it little by little to the meringue until glossy and stiff.
- Scoop about 1/4 cup of Swiss meringue buttercream out and put into a small bowl. Add yellow coloring and combine. Add as much coloring as you’d like to achieve a bright yellow.
- Divide the rest of the meringue buttercream between two bowls. Add red coloring to one and green to the other.
- Let seat at room temperature for a bit so that the colors deepen and show brighter.
Assemble the Christmas poinsettia chocolate cupcakes
- Prepare 3 piping bags: one fitted with a narrow round tip for the yellow buttercream; two, each fitted with a leaf tip for the red and green buttercream.
- Pipe green leaves all around the top of each cupcake.
- Pipe two rows of red petals atop the leaves.
- Then, pipe 5 to 6 yellow anthers at the center of each poinsettia flower.
- Voilà, it is ready! Enjoy with a cup of tea!
What do you think of those Christmas Poinsettia chocolate cupcakes? They are honestly much simpler to make than you’d think! And very delicious!
Head over to my Instagram if you want to see a video of those cupcakes being made!
Thanks a lot for stopping by. I hope you liked this post.
See you soon,