Cottage Shaped Cupcakes recipe - Simple and on theme for the holidays
This cottage-shapped cupcakes recipe made with baked vanilla cupcakes, which are coated with a chocolate shell making it an easy, delicious, and festive treat that’s perfect for Christmas and the winter season. It takes very little time to make and is a fun bonding activity to bake with friends and family in just 30 minutes. You can coat it with icing sugar for a simple snowy, wintery effect, or get as creative as you want with fun colorful decorations, that’s the best part.
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Why This Sweet Treat Belongs on Your Holiday Menu !
1. The ingredients
!
All the ingredients in this recipe are common pantry staples, making it easy and hassle-free. You can whip it up anytime you’re craving something sweet, and it won’t require a trip to the grocery store.
2. Prepared
!
This recipe takes little to no time! Most of the work happens in the fridge or the oven, which makes it perfect for last-minute baking. It’s also great to make with kids or with someone who gets bored quickly in the kitchen like my sister, so I always try to accommodate her short attention span if i want to spend quality time with her.
3. Perfect
!
Because of its small house-like shape, this treat is perfect to serve alongside a gingerbread house and add even more color and festivity to your table. I like to sprinkle a little icing sugar on top to give it that perfect wintery touch.
Ingredient Notes
Here’s everything you’ll need to make these delicious house-shaped cupcakes (full measurements are in the recipe card below):
1.
The star ingredient. Yogurt makes the cake incredibly moist and gives it a subtle tang that balances the sweetness. It also activates the baking powder for a better rise.
2.
Bind the ingredients together and help the cake rise. They add richness and create a light, fluffy texture.
3.
Adds moisture and keeps the cake soft for days. Oil makes the crumb smoother and richer without weighing it down.
4.
Sweetens the cake and helps with browning. It also keeps the crumb soft and tender.
5.
The flour forms the structure of the cake, giving it stability while still keeping it soft and tender. The baking powder helps the cake rise and creates a light, airy texture and when combined with yogurt, it provides even more lift.
6.
The star ingredient. Yogurt makes the cake incredibly moist and gives it a subtle tang that balances the sweetness. It also activates the baking powder for a better rise.
7.
The chocolate adds pockets of melty sweetness that contrast beautifully with the tangy yogurt base, making each bite more interesting and indulgent. The vanilla enhances the overall flavor, adding warmth, boosting the natural sweetness, and making the cake smell incredible.
Baking tools
Here’s the tools (I will link the ones that look similar to mine or cute ones i found online):
How to Make the Best and most simple christmas cupcake
First, we make the batter !
- Combine ingredients. In a medium mixing bowl, add the yogurt, sugar, oil, and eggs. Use an electrical hand mixer, beat until well combined, light in color, and slightly thickened. Sift in the flour and baking powder, then gently fold them in with a spatula until just incorporated. Finish by adding the vanilla and chocolate chips, mixing gently to avoid overworking the batter.
- Fill cupcake mold. Evenly divide the batter between the cavities of the Cottage-Shaped Silicone Mold. filling each one evenly.
- Bake. Place into a 350°F preheated oven to bake for 10 to 12 minutes. Remove from the oven and allow to cool a bit while you make the topping.
Second, we give our cake a Chocolate Shell!
- Melting the chocolate. In a small bowl, place the chopped chocolate of your preference in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and smooth.
- Fill cupcake mold. Add about a tablespoon of the melted chocolate to the cavities of the Cottage-Shaped Silicone Mold. On top of the thin chocolate layer, we add back the baked cupcakes.
- Refrigerate. Cover with plastic wrap and place in the fridge for 10 to 12 minutes. Remove from the fridge and carefully unmold the cake from the silicone mold
Finally, we add wintery touch!
Sprinkle icing sugar over the cupcakes to create a snowy effect and add a festive, touch and that’s it! It really is that simple.
Recipe Variations
- Add cocoa for a more chocolaty flavor:
For a richer chocolate taste, you can add unsweetened cocoa powder to the batter. Start with 1–2 tablespoons for a subtle chocolate note, or use 3 tablespoons for a deeper, more pronounced chocolate flavor. If adding cocoa, reduce the flour by the same amount to keep the texture balanced and prevent the cake from becoming dense.
- Get more creative with the chocolate shell: Try using white chocolate and food coloring to customize the look. You can match a theme, add festive colors, or go all out and make it as playful as you like.
- Switch it up to brownies: If you love this mold for cupcakes, you’ll be happy to know it works beautifully for brownies too! The shape is perfect for individual brownie servings, giving you that same fun, single-serve presentation but with the rich, fudgy texture of a brownie.
How to serve
These treats are perfect as little delights for kids or adults alike. I like to serve them in bakery bags for a cute, grab-and-go presentation, paired with a comforting drink like iced brown sugar coffee or rich hot chocolate. For a festive touch, add seasonal stickers or tags to the bags, perfect for holidays, birthdays, or just a sweet surprise!
Tips to nail this everytime
- Choose the right chocolate: Use good-quality chocolate that melts smoothly. Dark, milk, or white chocolate all work, but avoid chocolate with stabilizers as it can seize when melted. Avoid overheating the chocolate; it should be smooth and glossy.
- Don’t overfill the molds: Fill cupcake molds about 2/3 full with batter to leave room for the chocolate shell if you plan to drizzle or coat them.
- Create a smooth shell: For a full shell, spoon melted chocolate into the mold, swirl to coat evenly, and tap gently to remove air bubbles. Let it set before adding the batter.
- Chill strategically: After adding chocolate, refrigerate for 10–15 minutes to firm it up quickly, especially if you’re making layered or stuffed cupcakes.
- Experiment with flavors and textures: Sprinkle sea salt, nuts, or candy on the chocolate before it sets for extra crunch and flavor contrast.
How to store it
Room temperature: Keep cupcakes in an airtight container at room temperature for up to 2–3 days. This is perfect if you plan to enjoy them quickly.
Refrigeration: For longer storage, place them in the fridge in an airtight container for up to a week. Keep in mind that refrigeration may slightly soften the chocolate shell.
Freezing: You can freeze cupcakes (without frosting) for up to 2 months. Wrap each cupcake individually in plastic wrap and place in a freezer-safe container. Thaw at room temperature before serving.
Avoid moisture: Make sure cupcakes are completely cooled before storing, and keep them away from humid areas to preserve the chocolate shell’s crispness.
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Recipe Card
Holiday Cottage-Shaped Chocolate cupcakes
Course: DessertServings
6
servingsPrep time
15
minutesCooking time
10
minutesCalories
386
kcalThis vanilla cupcake batter baked in a cottage like mould and coated in melted chocolate is perfect for this season. to add a festive touch we sprinkle icing sugar and tada ! let it snow let it snow let it snow!!
Ingredients
4 Eggs
1 Cup yogurt
1 Cup oil
1 Cup sugar
1.5 Tbsp Baking powder
2 Cups flour
Vanilla
1/2 Cup chocolate chips
Directions
In a medium mixing bowl, add the yogurt, sugar, oil, and eggs. Use an electrical hand mixer, beat until well combined, light in color, and slightly thickened. Sift in the flour and baking powder, then gently fold them in with a spatula until just incorporated. Finish by adding the vanilla and chocolate chips, mixing gently to avoid overworking the batter.
Evenly divide the batter between the cavities of the Cottage-Shaped Silicone Mold. filling each one evenly. Place into a 350°F preheated oven to bake for 10 to 12 minutes. Remove from the oven and allow to cool a bit while you make the topping.
In a small bowl, place the chopped chocolate of your preference in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and smooth. Add about a tablespoon of the melted chocolate to the cavities of the Cottage-Shaped Silicone Mold. On top of the thin chocolate layer, we add back the baked cupcakes. Cover with plastic wrap and place in the fridge for 10 to 12 minutes. Remove from the fridge and carefully unmold the cake from the silicone mold
Sprinkle icing sugar over the cupcakes to create a snowy effect and add a festive, touch and that’s it! It really is that simple.