Dessert meets tabletop decoration in a festive and easy recipe for Chocolate Christmas Tree Cupcakes with cream cheese frosting and edible Christmas trees made with pretzel sticks and candy melts.

Chocolate Christmas Tree Cupcakes with Cream Cheese Frosting and pretzel/candy melt toppers

My love of Christmas tree-shaped confections continues in this latest installment of recipes doing double duty as dessert and tabletop décor. If the original Christmas tree cupcakes didn't have you hooked, consider this quick and easy alternative starring edible cupcake toppers made with pretzels, candy melts and your choice of sprinkles.

Christmas tree cupcake toppers with rainbow sprinkles on a parchment paper-lined baking sheet

How to Make Christmas Tree Cupcakes

We've got an all-star lineup on this one: Moist chocolate cupcakes slathered with tangy cream cheese frosting that's dusted with shredded coconut (a.k.a. snow!) and topped with edible Christmas trees.

Just look at how festive those handheld cakes are! Best of all the tree toppers can be made in advance and stored in the fridge until you're ready to decorate your seasonal sweet.

A hand holding a Christmas Tree Cupcake with cream cheese frosting, coconut flakes, and a candy melt and pretzel cupcake topper

How to Make Christmas Tree Cupcake Toppers

The real star of the show here is the adorable trees nestled atop the cupcakes. Would you believe me if I told you they take less than 5 minutes to make?

All you need to make the cupcake toppers is:

  • Pretzel sticks
  • Green candy melts
  • Vegetable oil (it helps make the candy melts extra smooth!)
  • Festive sprinkles
Cupcake toppers made with green candy melts and pretzel rods

Gather a dozen or so of these beauties for a fun touch to your holiday table or nestle your gingerbread house inside an edible forest.

Looking for more Christmas-inspired snacks? Don't miss my top-rated recipes for Puff Pastry Christmas Tree, Christmas Tree Shortbread Cookies, Pesto Puff Pastry Wreath and more Christmas recipes!

A "forest" of Chocolate Christmas Tree Cupcakes with Cream Cheese Frosting and pretzel/candy melt toppers

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For the cupcakes:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temp
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 cup green candy melts
  • 1 cup pretzel sticks
  • Assorted sprinkles
  • 2 cups shredded sweetened coconut flakes

For the frosting:

  • 1/4 cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Make the cupcakes:

  • Preheat the oven to 350°F and line a muffin pan with baking cups.

  • In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Set the mixture aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with the sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until combined and scraping down the side of the bowl as needed. Beat in the vanilla then alternately beat in the flour mixture and the milk, starting and ending with the flour mixture.

  • Scoop the batter into the baking cups then bake for 18 to 22 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.

  • While the cupcakes cool, make the cupcake toppers by melting the candy melts according to package directions. Transfer the mixture to a piping bag. Place the pretzel sticks on a wax paper-lined baking sheet, spacing them 2 to 3 inches apart. Pipe the candy melts over the pretzel sticks in the shape of a tree then immediately top the trees with the sprinkles. Transfer the baking sheet to the fridge for 10 minutes until the trees have fully hardened.

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until well blended. Add the vanilla extract and powdered sugar, beating just until combined.

Assemble the cupcakes:

  • Spread a small portion of the frosting atop the cooled cupcakes and immediately sprinkle it with the coconut flakes. (See Kelly's Notes.)

  • Using an offset spatula, carefully release the trees from the baking sheet. Push the bottoms of the pretzel trees into the tops of the cupcakes. Serve immediately or store in an air-tight container at room temperature or in the fridge until ready to serve.

Kelly's Notes:

  • The cream cheese frosting will set slightly over time, so it's important to frost the cupcakes and then immediately sprinkle them with the coconut.

  • The Christmas tree toppers can also be used to decorate a cake.

  • ★Did you make this recipe? Don't forget to give it a star rating below!

Post Date

Calories: 304 kcal , Carbohydrates: 45 g , Protein: 3 g , Fat: 13 g , Saturated Fat: 9 g , Cholesterol: 45 mg , Sodium: 173 mg , Potassium: 121 mg , Fiber: 1 g , Sugar: 32 g , Vitamin A: 330 IU , Calcium: 32 mg , Iron: 1.2 mg

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