Grinch Cupcakes
These Grinch cupcakes are super festive and make a great treat for school holiday parties or just for a bit of Christmas fun around the office.
Servings: 12 cupcakes
Calories: 584kcal
Equipment
- 2 large, round piping tip for red and green buttercream
- 1 small, round piping tip for black buttercream
- 1 small star piping tip for white buttercream
- 1 medium, round piping tip for yellow buttercream
Ingredients
Cupcake Batter:
- ½ cup unsalted butter room temperature
- 1 cup sugar
- ½ tsp vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- green food coloring
- 12 lindor truffle balls
Buttercream:
- 3 cups unsalted butter room temperature
- 1 ½ tsp vanilla extract
- 7 cups powdered sugar
- food coloring green, red, yellow and black
Instructions
Bake the cupcakes:
- Preheat the oven to 350F.
- Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition.
- In a separate bowl, combine the flour, baking soda and salt. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Dye the batter green.
- Divide the batter into a lined muffin tin. Stick a lindor ball into the center of each cupcake. Bake for 20 minutes, then cool completely.
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and combine. Add the powdered sugar one cup at a time, then beat for 3-5 minutes, until fluffy.
- Dye ¼ cup of buttercream black, ¼ cup of buttercream yellow, 2 cups buttercream red, leave ½ cup buttercream white and dye the remaining buttercream green.
- Place the red and green buttercream in piping bags fitted with large, round piping tips, the yellow a into bag with a medium-sized round piping tip, the white into a bag fitted with a small, star-shaped piping tip and the black into a bag with a small round piping tip.
To decorate:
- Pipe a large dollop of green buttercream onto each cupcake, then pipe a slightly smaller red dollop on top. Create the trim and pompom of the hat with the white buttercream, the eyes with the yellow buttercream and the eyebrows and pupils with the black buttercream.
Video
Notes
Storage Directions
In the Fridge: Pop any leftover cupcakes in an airtight container and store them in the fridge for up to 3 days. In the Freezer: You can freeze these cupcakes unfrosted for up to 2 months. Just thaw and frost when you're ready to indulge. How to Reheat: If you've chilled your cupcakes, let them sit at room temperature for a bit before enjoying them – the flavors will be better, and the chocolate center won’t be as hard.Nutrition
Serving: 1 cupcake | Calories: 584kcal | Carbohydrates: 83.9g | Protein: 5.5g | Fat: 26.9g | Saturated Fat: 15.8g | Cholesterol: 156mg | Sodium: 43mg | Potassium: 107mg | Fiber: 1.2g | Sugar: 71.3g | Calcium: 27mg | Iron: 1mg