Introduction
These “Santa Stuck in the Chimney” cupcakes will surely make someonesmile regarding Christmas desserts. With rich chocolate cupcakes, fluffy vanilla buttercream, and adorable fondant decorations, they are just perfect at the centerpiece of any holiday gathering. They taste likeheaven and are so adorably cute, with a mini Santa seemingly havinggotten himself “stuck” in the chimney.
Let’s move next to what you need and how to make this Christmas dessert come to your table.
The Inspiration Behind Santa Stuck in the Chimney Cupcakes
These cupcakes were inspired by one of my Christmases during childhood. My family used to hang tiny Santa ornaments all over the house, including this one humorous figurine of Santa’s legs sticking out of a chimney. It was that playful little ornament that always made me giggle; thus inspired, these cupcakes!
That memory, coming into the kitchen, has turned those cupcakes into a treasured family tradition-bringing joy and a little bit of humor everyholiday season. These cupcakes capture that light Christmas spirit, bringing a fun festive vibe to any holiday table.
Gather the Ingredients for Santa Stuck in the Chimney Cupcakes
These come together with just a few elements: rich chocolate and smooth vanilla buttercream in layers, with the details in fondantbringing Santa to life. What you’ll need includes:
For the Cupcakes
All the basics are here in this cupcake base: flour, sugar, cocoa powder, and eggs. I use dark cocoa powder for an intense, rich chocolate flavor that’s really great contrasting sweet buttercream. Vegetable oil gives added moisture to these cupcakes, while a teaspoon of hot water lets you pour the batter easily.
For the Buttercream
Rich and creamy, this is a vanilla buttercream made with unsalted butter, powdered sugar, vanilla extract, and milk. The butter should be softened to mix well and give a light and fluffy frosting that holds its shape quite well. It will later be the “snowy chimney” base for our Santa decorations.
For the Fondant Decorations
Rich and creamy, this is a vanilla buttercream made with unsalted butter, powdered sugar, vanilla extract, and milk. The butter should be softened to mix well and give a light and fluffy frosting that holds its shape quite well. It will later be the “snowy chimney” base for our Santa decorations.
Preparing and Baking the Perfect Chocolate Cupcakes
Rich and creamy, this is a vanilla buttercream made with unsalted butter, powdered sugar, vanilla extract, and milk. The butter should be softened to mix well and give a light and fluffy frosting that holds its shape quite well. It will later be the “snowy chimney” base for our Santa decorations.
Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean. Let cool completely on a wire rack before the next step.
Crafting the Vanilla Buttercream Frosting
To make the buttercream, first beat the softened unsalted butter until it’s light and fluffy. Then gradually add the powdered sugar, mixing properly after each addition. When all the sugar has been added, add the vanilla extract and a few tablespoons of milk until it reaches a smooth, pipeable consistency.
Transfer the buttercream to a piping bag with a large round tip for easy application; it will be a soft “snowy” layer where Santa’s legs come out.
Creating the Fondant Santa Legs and Chimney Details
Take your red fondant over and roll it to make Santa’s legs, cutting them into small cylindrical shapes. Make the boots of Santa with black fondant and press to the end of the red legs. Place a little strip of white for the fur around his pants and a belt if desired.
For the chimney, take some brown fondant, roll it out, and give it a slight texture to give it that brick-like appearance. Pop pieces of this on top of iced cupcakes and place Santa’s legs sticking up from the “chimney” as though he has had a bit of a holiday mishap.
Serving Information
Servings: 12 cupcakes
Prep Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Calories: 350 kcal per serving
Expert Tips for Santa Stuck in the Chimney Cupcakes
- Fondant Tips: If you’re new to fondant, start with small amounts to test different shapes. Use cornstarch on your hands and tools to prevent sticking.
- Buttercream Consistency: For firmer buttercream, refrigerate the frosting for about 15 minutes before piping. This will help it hold its shape for the chimney effect.
- Use Gel Colors: Gel food coloring is ideal for tinting white fondant without making it sticky or overly soft.
- Make Ahead: Bake the cupcakes a day in advance to save time on assembly day. Just store them in an airtight container at room temperature.
Creative Serving Suggestions
These cupcakes make a festive dessert for a holiday party or family gathering. Place each cupcake on a white plate to enhance the “snow” effect, or arrange them on a holiday-themed cupcake stand. For added flair, sprinkle a bit of powdered sugar over the buttercream to mimic freshly fallen snow. Pair these cupcakes with hot cocoa or mulled cider for a complete holiday treat experience.
Ready to Give It a Go?
These Santa Stuck in the Chimney cupcakes are not only a hit at holiday gatherings but a delight to make as well! They bring a whimsical, lighthearted touch to the Christmas table, spreading joy from the first sight to the last bite. If you try these cupcakes, share your creations or experiences in the comments—I’d love to see how they turn out for you. Let’s keep the holiday spirit alive in the kitchen!
Santa Stuck in the Chimney Cupcakes Recipe
Course: Cake Ideas12
servings1
hour30
minutes30
minutes350
kcalIngredients
- For the Cupcakes:
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder (preferably dark cocoa)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup (120ml) vegetable oil
1 teaspoon vanilla extract
3/4 cup (180ml) whole milk
3/4 cup (180ml) hot water
- For the Buttercream:
1 cup (225g) unsalted butter, softened
4 cups (500g) powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
- For the Fondant Decorations:
Red, brown, black, and white fondant (you can purchase pre-colored fondant or dye white fondant using food coloring)
Edible glue or a little water to adhere the fondant pieces together
Cornstarch (for dusting)
Steps
- Cupcakes:
- Preheat your oven to 350°F (180°C) and line a cupcake tin with 12 cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, vegetable oil, vanilla extract, and milk. Beat until smooth.
- Slowly mix in the hot water (the batter will be thin).
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Buttercream:
- In a large bowl, beat the softened butter until smooth.
- Gradually add powdered sugar, one cup at a time, mixing on low speed until fully combined.
- Add vanilla extract and milk (one tablespoon at a time) and beat until light and fluffy.
- Transfer the buttercream into a piping bag fitted with a large round tip.
Emma’s Notes
For the chimney:
Grab some brown fondant and roll it into a log, then flatten it out to about a quarter inch thick.
Cut four small rectangles, around the size of a mini marshmallow. These are the chimney walls.
Use a butter knife or toothpick to press little horizontal and vertical lines into each one so they look like bricks.
Stick the pieces together into a square (edible glue works best, but a tiny bit of water dabbed on with your finger will hold it too).
Roll out a bit of white fondant, flatten it into a wavy strip, and drape it over the top of the chimney to look like snow. It doesn’t have to be perfect — the uneven edges actually help.
For Santa’s legs:
Roll two short tubes of red fondant — these are the pants.
For the boots, make little black blobs and press them gently onto the bottom of each leg.
Add a thin strip of white fondant around the top of each leg for the fur trim.
Bend one leg slightly so it looks like he’s squirming. That tiny curve adds a lot of personality.
Putting it all together:
Once your cupcakes are frosted, gently press the chimney into the center.
Pop the legs inside the chimney so they’re sticking out the top.
If the pieces are too soft or wobble, you can chill them for a few minutes or let them air dry a bit before assembling. A toothpick inside each leg can help with stability, too (just make sure to let folks know they’re there).
This recipe doesn’t have instructions for the chimney and Santa legs. I’ve never used fondant so it’s probably obvious to seasoned bakers but not to me…
Absolutely fair point, Barb. The fondant section definitely needs more guidance, especially if you’re new to it. I’ve broken it down here so it’s easier to follow, even if you’ve never worked with fondant before. You won’t need any fancy tools, just a little patience and clean hands 😊
For the chimney:
• Grab some brown fondant and roll it into a log, then flatten it out to about a quarter inch thick.
• Cut four small rectangles, around the size of a mini marshmallow. These are the chimney walls.
• Use a butter knife or toothpick to press little horizontal and vertical lines into each one so they look like bricks.
• Stick the pieces together into a square (edible glue works best, but a tiny bit of water dabbed on with your finger will hold it too).
• Roll out a bit of white fondant, flatten it into a wavy strip, and drape it over the top of the chimney to look like snow. It doesn’t have to be perfect — the uneven edges actually help.
For Santa’s legs:
• Roll two short tubes of red fondant — these are the pants.
• For the boots, make little black blobs and press them gently onto the bottom of each leg.
• Add a thin strip of white fondant around the top of each leg for the fur trim.
• Bend one leg slightly so it looks like he’s squirming. That tiny curve adds a lot of personality.
Putting it all together:
• Once your cupcakes are frosted, gently press the chimney into the center.
• Pop the legs inside the chimney so they’re sticking out the top.
• If the pieces are too soft or wobble, you can chill them for a few minutes or let them air dry a bit before assembling. A toothpick inside each leg can help with stability, too (just make sure to let folks know they’re there).
When I first tried this, mine looked more like Santa fell into a well than got stuck in a chimney — but once you get the hang of shaping the fondant, it’s honestly kind of fun. And even if they look a little messy, they always get a smile.