Santa Hat Cupcakes
Introducing the cutest bake you’ll make this Christmas! These Santa hat cupcakes look as fancy as anything you might find in your local bakery, but they’re totally doable in your own kitchen.
We start with a batch of moist, chocolate cupcakes, then whip up a fluffy white chocolate ganache that doubles as frosting. Pipe a swirl on top, crown each one with a fresh strawberry, and finish it off with a little dollop of ganache for the pom-pom.
These are a real showstopper, and they’re just perfect for holiday parties, bake sales, or a fun weekend project to try with the kids (my little girl is almost 4, and she absolutely loved helping with adding the strawberries).
(Be sure to also check out my Christmas tree cupcakes, Christmas morning muffins, and cake batter Christmas cookies!)
Ingredients
Want to skip ahead? You’ll find a printable recipe card with all the measurements and step-by-step instructions at the bottom of this post.
Cupcakes:
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All-purpose flour – The structure for your cupcakes.
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Unsweetened cocoa powder – Brings the rich chocolate flavor.
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Baking powder & baking soda – A little teamwork to give the cupcakes their lift.
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Salt – Just enough to balance the sweetness and deepen the chocolate.
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Eggs (room temp) – For structure and moisture. Room temperature eggs mix in more smoothly.
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White sugar & brown sugar – The combo keeps the cupcakes sweet but also moist and a little chewy.
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Vegetable oil – Keeps them soft and tender (oil makes cupcakes stay moist longer than butter).
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Vanilla extract – Rounds out all the chocolatey goodness.
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Sour cream – Adds extra richness and helps the cupcakes stay moist.
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Hot coffee (or water) – Intensifies the chocolate flavor and makes the batter beautifully smooth.
White Chocolate Ganache:
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White chocolate (chopped) – The base for your fluffy frosting. Use good quality for the best flavor.
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Heavy cream (divided) – First to melt the chocolate, then again to whip into a light, fluffy topping.
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Vanilla extract – For a little warmth and flavor depth.
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Pinch of salt – Keeps the sweetness in check.
Assembly:
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Fresh strawberries (similar size) – These become the “Santa hats”. Try to pick ones that are close in size so the cupcakes look uniform.
How To Make Santa Hat Cupcakes
Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs, both sugars, oil, and vanilla until smooth and glossy.
- Stir in the sour cream until everything’s nicely combined.
- Add the dry ingredients to the wet and mix gently—no overmixing here.
- Pour in the hot coffee (or water) and stir until the batter is smooth and on the thinner side.
- Divide the batter evenly between the liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely before decorating.
White Chocolate Ganache:
- Place the white chocolate in a heatproof bowl.
- Heat ½ cup of cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.
- Stir in the vanilla and a pinch of salt.
- Add the remaining ½ cup cold cream and stir it in.
- Cover and chill for 2–3 hours, until it’s thickened but still soft.
- Whip the ganache with an electric mixer until light and fluffy—stop before it gets grainy.
Assembly:
- Pipe a swirl of the whipped ganache onto each cooled cupcake.
- Place a strawberry, tip pointing up, in the center to form the “hat”.
- Add a small dot of ganache on the tip of the strawberry for the fluffy pom-pom.
Storage & Make-Ahead Tips
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Bake ahead: You can bake the cupcakes a day in advance. Keep them covered at room temperature, then add the ganache and strawberries right before serving.
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Refrigerate: Once decorated, store the cupcakes in the fridge since the ganache and fresh berries need to stay chilled. Bring them out about 20–30 minutes before serving so the frosting softens back to that dreamy texture.
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Freeze (undecorated): The cupcakes freeze beautifully without the ganache or strawberries. Wrap them tightly and store for up to 2 months. Thaw at room temperature, then decorate with fresh ganache and berries.
Serving Ideas
These cupcakes are all about the holiday cheer, and they’ll shine no matter how you serve them.
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On a dessert table: Line them up on a festive platter or cake stand and let the Santa hats steal the spotlight at your holiday party.
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With a hot drink: They pair perfectly with hot cocoa, peppermint lattes, or mulled wine for a cozy treat.
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Kid-friendly fun: Let little helpers add the “pom-pom” of ganache on top of the strawberries — it’s an easy, hands-on step kids love.
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As edible décor: Arrange them in a circle on a big platter and add sprigs of rosemary or mint leaves in between for a “wreath” effect.
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Gift idea: Box up a few in a holiday tin or cupcake box — they make a sweet (and very cute) homemade gift.
Santa Hat Cupcakes
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 temp
- 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
Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs, both sugars, oil, and vanilla until smooth and glossy.
- Stir in the sour cream until everything’s nicely combined.
- Add the dry ingredients to the wet and mix gently—no overmixing here.
- Pour in the hot coffee (or water) and stir until the batter is smooth and on the thinner side.
- Divide the batter evenly between the liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely before decorating.
White Chocolate Ganache:
- Place the white chocolate in a heatproof bowl.
- Heat ½ cup of cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.
- Stir in the vanilla and a pinch of salt.
- Add the remaining ½ cup cold cream and stir it in.
- Cover and chill for 2–3 hours, until it’s thickened but still soft.
- Whip the ganache with an electric mixer until light and fluffy—stop before it gets grainy.
Assembly:
- Pipe a swirl of the whipped ganache onto each cooled cupcake.
- Place a strawberry, tip pointing up, in the center to form the “hat”.
- Add a small dot of ganache on the tip of the strawberry for the fluffy pom-pom.
I hope you enjoy making these Santa hat cupcakes just as much as I did! I’d love to see a pic of how they turned out – you can tag me on Instagram @slimmingviolet. Happy baking, and happy Christmas!
