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Santa Hat Cupcakes with White Chocolate Ganache and Fresh Strawberries Recipe

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3.9 from 8 reviews

Delight in these festive Santa Hat Cupcakes, featuring rich cocoa cupcakes topped with a luscious whipped white chocolate ganache and crowned with fresh strawberries for a joyful holiday treat.

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs (room temperature)
  • 3/4 cup white sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup hot coffee or hot water

White Chocolate Ganache

  • 8 oz white chocolate (chopped)
  • 1 cup heavy cream (divided)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Assembly

  • Fresh strawberries (hulled, similar size)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Combine 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.
  4. Add Sour Cream: Stir in the sour cream into the wet ingredients until fully incorporated for a moist texture.
  5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture, taking care not to overmix to keep the cupcakes tender.
  6. Add Hot Liquid: Pour in the hot coffee or hot water and stir until the batter is smooth and slightly thin, enhancing flavor and texture.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow for rising.
  8. Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool completely before decorating.
  9. Prepare Ganache: Place chopped white chocolate in a heatproof bowl. Heat half a cup of heavy cream until it starts to simmer and pour it over the chocolate. Let sit for 2 minutes, then stir until smooth.
  10. Flavor Ganache: Stir in vanilla extract and a pinch of salt into the ganache until well combined.
  11. Add Remaining Cream: Add the remaining 1/2 cup of cold heavy cream to the ganache and stir well.
  12. Chill Ganache: Cover and chill the ganache in the refrigerator for 2 to 3 hours until it thickens but remains soft enough to whip.
  13. Whip Ganache: Use an electric mixer to whip the chilled ganache until it becomes light and fluffy, being careful not to overwhip and cause graining.
  14. Decorate Cupcakes: Pipe a swirl of the whipped ganache onto each fully cooled cupcake for a smooth finish.
  15. Add Strawberries: Place a hulled fresh strawberry, with the tip pointing upward, in the center of each ganache swirl to resemble a Santa hat.
  16. Final Touch: Pipe a small dot of whipped ganache on the tip of each strawberry to create the fluffy pom-pom effect, completing the festive look.

Notes

  • To ensure even baking, make sure cupcake liners are filled evenly about three-quarters full.
  • Use room temperature eggs to help the batter mix smoothly and create a better texture.
  • Hot coffee enhances the cocoa flavor, but hot water can be substituted if preferred.
  • Whipped ganache can be made a day ahead and stored covered in the refrigerator, then whipped again before piping.
  • Choose strawberries of similar size for uniform Santa hats.
  • Do not overwhip the ganache to avoid graininess; stop when it is light and fluffy.

Find it online: https://cookedbygrace.com/santa-hat-cupcakes-with-white-chocolate-ganache-and-fresh-strawberries-recipe/