It wasn’t our plan to make Christmas cupcakes this year, but when we found these adorable nut-free Wilton gingerbread people, we couldn’t resist. The recipe we found online had over 240 positive reviews for “decadent chocolate cupcakes” and we decided to give it a try….after two cups of coffee!

  1. Preheat your oven to 350.
  2. Line that cupcake holder with 12 festive liners or a whole lot of Pam spray if you’re not lining (totally fine, too!).
  3. Make sure your EGGS and BUTTERMILK are at room temp.
  4. If you don’t have buttermilk, which I never do, just google a substitute

Decadent Chocolate Christmas Cupcakes

  • 3/4 cup flour
  • 1/2 cup unsweetened cocoa – like Vermont Nut Free
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs (room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk


  1. Fill the lined cupcake tin half way full with the batter.
  2. Batter will be runny. Use a spoon to carefully scoop in, I only ended up making 12 cupcakes and the yield was 14.
  3. Bake at 350 for 15 minutes. CHECK them! Use a toothpick. Bake up to 20 minutes.
  4. Cool on a wire rack completely before frosting.
  5. Top with festive decor and chocolate butter cream frosting.

Combine all ingredients in a mixing bowl, mix well until smooth:

  • 1 cup butter
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder – like vermont nutfree, Hersheys coca powder is also safe, just check the labels
  • 3 tbsp heavy cream
  • 1/2 tsp salt
  • 2 tsp vanilla

^^^ Here they are cooling – our home smells like a chocolate wonderland! And it’s SNOWING! It’s a white Christmas. I hope you enjoy your holiday.
Sending love and hugs to you and yours! Thanks for stopping by.