Name: Santa Hat Cupcakes with White Chocolate Ganache and Fresh Strawberries Recipe
Prep time: 20 min
Cook time: PT-491932H57M6S
Total time: 3 h 40 min
Cuisine: American
Ingredients: 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; 8 oz white chocolate (chopped); 1 cup heavy cream (divided); 1/2 tsp vanilla extract; Pinch of salt; Fresh strawberries (hulled and similar size)

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Introduction

These Santa Hat Cupcakes are a festive and delicious treat perfect for holiday gatherings. Moist chocolate cupcakes topped with fluffy white chocolate ganache and fresh strawberries create a charming holiday dessert that’s sure to impress.

The image shows several chocolate cupcakes arranged on a white cake stand and a white marbled texture surface. Each cupcake has a dark brown base topped with a thick swirl of creamy white frosting. On top of each frosting swirl sits a whole red strawberry with a small dollop of white frosting on its tip, resembling a Santa hat. Around the cupcakes, there are halved strawberries showing their bright red interior, a white bowl filled with red strawberries, and red glittery Christmas ornaments, set on a white marbled texture surface with a soft beige cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 oz white chocolate (chopped)
1 cup heavy cream (divided)
1/2 tsp vanilla extract
Pinch of salt
Fresh strawberries (hulled, similar size)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a large bowl, whisk the eggs, white sugar, brown sugar, vegetable oil, and vanilla extract until smooth and glossy.
Step 4: Stir in the sour cream until fully combined.
Step 5: Gently mix the dry ingredients into the wet ingredients, being careful not to overmix.
Step 6: Pour in the hot coffee or hot water and stir until the batter is smooth and slightly thinner in consistency.
Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Step 8: Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Step 9: Allow the cupcakes to cool completely before decorating.
Step 10: For the ganache, place the chopped white chocolate in a heatproof bowl.
Step 11: Heat ½ cup of heavy cream until it just starts to simmer, then pour it over the white chocolate. Let it sit for 2 minutes.
Step 12: Stir the mixture until smooth, then add vanilla extract and a pinch of salt, stirring to combine.
Step 13: Stir in the remaining ½ cup of cold heavy cream.
Step 14: Cover and chill the ganache for 2–3 hours until thick but still soft.
Step 15: Whip the chilled ganache with an electric mixer until light and fluffy, being careful not to overwhip.
Step 16: Pipe a swirl of ganache onto each cooled cupcake.
Step 17: Place a fresh, hulled strawberry with the tip pointing upward in the center of each cupcake to form the “hat.”
Step 18: Add a small dot of ganache to the tip of each strawberry to create a fluffy pom-pom effect.

Tips & Variations

Using hot coffee instead of water enhances the chocolate flavor deeply and adds richness.
Make sure strawberries are dry before assembling to prevent the ganache from slipping.
You can substitute sour cream with Greek yogurt for a tangy twist.
For a festive flair, dust the cupcakes lightly with powdered sugar before serving.

Storage

Store the assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The cupcakes can be stored without the strawberry topping for up to 5 days if wrapped tightly.

How to Serve

Two chocolate cupcakes are shown placed on a white marbled surface. Each cupcake has one layer of dark, moist chocolate cake at the bottom, topped with a thick swirl of smooth, pale yellow cream frosting. On top of the frosting sits a bright red strawberry cut to remove its green top, with a small dollop of the same cream frosting on its pointed tip. The closest cupcake has its brown paper wrapper pulled away, displaying the rich texture of the cake inside. In the background, more cupcakes sit on a white cake stand, along with a couple of strawberry halves resting on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and store them uniced in an airtight container at room temperature. Add the ganache and strawberries just before serving to keep them fresh.

What if I don’t have white chocolate?

You can substitute white chocolate with cream cheese frosting for the ganache, but keep in mind the flavor and texture will differ from the original recipe.