Santa Hat Topped Red Velvet Cupcakes Recipe

Name: Santa Hat Topped Red Velvet Cupcakes Recipe | Recipes
Prep time: 30 min
Total time: 50 min
Yield: 28 cupcakes
Ingredients: 1/2 cup butter or margarine (1 stick), softened (125 mL); 1 1/2 cups sugar (375 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1 cup buttermilk or sour milk* (250 mL); 2 tbsps red food colouring (30 mL); 2 cups all-purpose flour (500 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1 tsp salt (5 mL); 1 1/2 tsps baking soda (7 mL); 1 tbsp white vinegar (15 mL); 1 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL); 1-2 cans vanilla ready-to-spread frosting or your favorite homemade frosting (each) (340 g); 28 HERSHEY’S KISSES Brand Candy Cane Mint Candies or HERSHEY'S KISSES Milk Chocolate Candy; red and green coloured sugars

Details

Time: 50 minutes
Skill Level: Intermediate
Yields: 28 cupcakes

Fun for all ages, these Santa Hat Topped Red Velvet Cupcakes look as good as they taste. Everyone will love topping the cupcakes with HERSHEY'S KISSES.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 20 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/2 cup

butter or margarine (1 stick), softened (125 mL)
1 1/2 cups

sugar (375 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1 cup

buttermilk or sour milk* (250 mL)
2 tbsps

red food colouring (30 mL)
2 cups

all-purpose flour (500 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1 tsp

salt (5 mL)
1 1/2 tsps

baking soda (7 mL)
1 tbsp

white vinegar (15 mL)
1 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
1-2 cans

vanilla ready-to-spread frosting or your favorite homemade frosting (each) (340 g)
28

HERSHEY’S KISSES Brand Candy Cane Mint Candies or HERSHEY'S KISSES Milk Chocolate Candy
red and green coloured sugars

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

(2) Muffin Tins

Paper Baking Cups

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Food Storage Bag

Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches/6 cm in diameter) with paper or foil baking cups.

Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food colouring. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Stir in chocolate chips. Fill muffin cups about 1/2 full with batter.

Bake about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.

Set aside about 3/4 cup (175 mL) frosting; frost cupcakes with remaining frosting. Generously sprinkle tops of frosted cupcakes with green or red coloured sugars. Remove wrappers from candies. Place reserved frosting in heavy-duty (freezer) resealable food storage bag. Cut off one corner of bag about 1/4 inch (0.5 cm) from point. Squeeze quarter-sized dollop of frosting onto top of cupcake; push a HERSHEY’S KISSES Brand Candy Cane Mint Candy or HERSHEY’S KISSES Brand Milk Chocolate into center of dollop so that frosting comes up around bottom edge of candy piece forming the “fur" cuff of Santa’s hat. Place small dab of frosting on tip of candy piece to finish hat.

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