Rich, dark chocolate fuses with the brightness of festive decorations, making something truly magical, especially during preparations for special occasions such as Christmas, holiday gatherings, or any form of winter celebration. In short, these Dark Chocolate Cupcakes with Red Poinsettia Fondant Flowers are just what someone desires-a good balance between aesthetic appeal and indulgence.
Deep, bold flavors of dark cocoa paired with the silky sweetness of buttercream evoke a sweet treat that is just as decadent as it looks.
These are the special touches to the cupcakes, with delectable options of two beautiful frostings, each giving it a different character. Similarly appealing are the red buttercream frosting with poinsettia flowers made out of fondant, set on top for that dramatic and festive look. Beautiful flower-like pieces of fondant in petals set on top of red-colored vibrant buttercream create quite a showpiece, perfect for holidays.
But if you’d like to go for something a bit more classic and sophisticated, it’s white buttercream frosting. The look is softer, more subtle, really playing up the rich chocolate flavor of the cupcakes, while keeping that timeless appeal. You have both flavors of frosting that could top these cupcakes, and you can even take a look at the pictures of each to help you decide.
Bold red poinsettia flowers or the white frostings, each comes with its unique and festive feel for the season. Red frosting allows a dramatic and energetic vibe to be added to the holiday table, while white frosting brings a crisp, sophisticated feel to these indulgent cupcakes.
And the best part?
You can do them both in frosting and thereby create an interesting contrast that takes the oomph factor of your dessert table a notch higher.
Now, let me give out the recipe and reveal the secrets of how to make such beautiful cupcakes, amazing for a winter celebration.
Serving Information
- Yield: 12 cupcakes
- Prep Time: 45 minutes (plus 20 minutes for fondant setting)
- Cook Time: 18-22 minutes
- Total Time: 1 hour, 15 minutes
- Calories: Approximately 350 per cupcake
Bonus Tips
- Use gel food coloring for the red frosting instead of liquid. Gel coloring provides vibrant hues without altering the consistency of the buttercream.
- When working with fondant, dust your marble surface lightly with powdered sugar to prevent sticking and give the fondant a more professional finish.
- For the white frosting option, you can also add a bit of edible glitter or pearl sprinkles to create an extra festive look.
- If you want to prepare in advance, the fondant petals and leaves can be made a day or two earlier and stored in an airtight container.
Serving Suggestions
These are ideal for holiday parties, Christmas parties, and winter weddings. Display these on a tiered cupcake stand, icing interchangeably, the ones with the red poinsettia on top with ones which have just plain white frosting, for an amazing and contrasting view. Match this with a glass of hot wine or hot chocolate to complete your cozy winter treat.
Ready to Give It a Go?
You may go with either red poinsettia fondant flowers or subtly elegant white buttercream frosting. These dark chocolate cupcakes are sure to impress. Rich, fudgy dark chocolate melds with smooth sweetness in this buttercream, and beautiful decorating rounds these into the perfect centerpiece for any holiday party.
I’d love to hear how your cupcakes turned out, if they were topped with poinsettias, or if you just went with the traditional white frosting. You can leave a comment or post pictures of your beautiful cupcakes on your favorite social media platforms. Happy baking!
Getting excited for the holidays? Make each day leading up to Christmas even more special with exclusive treats from my ‘24 Days of Christmas Desserts’ eBook, featuring a delightful new recipe for every day of the season.
How to Make Red Poinsettia Cupcakes
Course: Cake Ideas12
servings45
minutes18
minutes350
kcalIngredients
- For the Dark Chocolate Cupcakes:
1 cup all-purpose flour
½ cup cocoa powder (unsweetened)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
½ cup buttermilk
½ cup boiling water
1 tsp espresso powder (optional)
- For the Buttercream Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
2 tsp vanilla extract
2-3 tbsp heavy cream
Red gel food coloring (for poinsettia option)
- For the Poinsettia Flower Decoration:
Red fondant
Green fondant
Silver edible beads (for the center)
Small rolling pin
Flower petal cutter (or a sharp knife)
Leaf cutter (optional)
Fondant veining tool (or toothpick)
Piping bag with a round tip (for frosting base)
- Optional White Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream
Pinch of salt
Steps
- For the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with black paper liners to give the cupcakes an elegant base.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture.
- In a small bowl, dissolve the espresso powder (if using) in the boiling water, then slowly pour it into the batter, mixing just until combined.
- Fill the cupcake liners two-thirds full with the batter and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the Buttercream Frosting:
- Beat the softened butter on high speed for 2-3 minutes until creamy and smooth.
- Gradually add the powdered sugar, 1 cup at a time, while continuing to mix on low speed.
- Add the vanilla extract and 2 tablespoons of heavy cream. Beat on high speed for an additional 3 minutes, until the frosting is light and fluffy. If the frosting is too thick, add more heavy cream, 1 tablespoon at a time.
- Divide the frosting into two portions: leave one plain (white) for the base, and color the other with red gel food coloring for the poinsettia decoration.
- Transfer the red frosting to a piping bag fitted with a round tip for layering under the fondant petals.
- For the Fondant Poinsettia Flowers:
- Roll out the red fondant to about ⅛ inch thick. Using a petal-shaped cutter (or carefully with a knife), cut out individual petals for the poinsettia flowers. You will need about 5-7 petals per flower.
- Detail the petals using a fondant veining tool or a toothpick to create the textured veins that resemble real poinsettia petals.
- Roll out the green fondant and cut out leaves using a leaf cutter or knife. Use the veining tool to add detail to the leaves as well.
- Shape the petals and leaves slightly by gently bending or curving them to give them a more natural appearance.
- Set the petals and leaves aside to firm up for 15-20 minutes.
- Assembling the Cupcakes:
- Pipe a swirl of red buttercream onto each cooled cupcake to create a base for the fondant flowers.
- Arrange 5-7 fondant petals around the edge of the frosting, pressing them slightly into the buttercream.
- Add 2-3 green fondant leaves beneath the red petals, tucking them in between for a realistic effect.
- Place 3-4 silver edible beads in the center of each poinsettia flower to mimic the flower’s stamens.
- Continue this process for each cupcake, creating beautiful, festive poinsettias atop each one.
- For the Optional White Frosting:
- If you prefer a simpler decoration, you can frost the cupcakes with the plain white buttercream. Follow the same steps for the buttercream frosting but skip the red food coloring.
- Using a piping bag, swirl the white frosting generously on top of each cupcake for a classic and elegant finish.
