Mini Chocolate Cakes with Ganache Frosting

Watch me bake these Mini Chocolate Cakes

Mini Chocolate Cakes
Little disclaimer: this post is kindly sponsored by Menier Chocolate, however all opinions are my own.

Don’t you just love mini cakes!? They may be small in size but these chocolate mini cakes are big on flavour, texture and appearance. Mini cakes just seem to have that extra wow-factor and cuteness-factor!

For this recipe I’ve used Menier’s Moelleux rich chocolate sponge mix for the mini chocolate cakes and Menier’s 70% Swiss Dark Chocolate for the ganache frosting. Both products really deliver on quality and taste. I’ve always been a big fan of Menier’s cooking chocolate bars, but this was my first time using their new baking kits and I was seriously impressed! I was amazed at what a rich and chocolatey sponge it produced, and the texture of the sponge is spot on too. Soft, fluffy and buttery. Completely on par with a baked-from-scratch cake.

So this is me telling you that it’s okay to cut corners sometimes in baking 😉 just make sure you choose high quality substitutions like Menier’s cake mixes so you don’t compromise on taste or texture. Plus, they’re free from preservatives, colouring and artificial flavours.

Mini Chocolate Cakes with ganache frosting

About these Mini Chocolate Cakes

Ease. With the help of Menier’s Moelleux sponge mix these mini chocolate cakes are so easy to make. You can whip up the chocolate cake mixture in less than 5 minutes and only need to add eggs and butter.

Flavour. Chocolate + chocolate = double chocolate heaven! I’ve added a generous amount of salt into the ganache frosting which helps to balance the sweetness and intensify the chocolate flavour.

Texture. The mini sponges are soft, light and fluffy. The ganache frosting is velvety smooth and melts-in-the-mouth. It’s a wonderful pairing of textures.

chocolate ganache frosting

3 ways you can make mini chocolate cakes

There are 3 different ways you can make these mini chocolate cakes. Each way has pro’s and con’s so it just depends on your personal preference and what equipment you have to hand.

  1. Cut the cakes out using a small round cookie cutter. First bake the sponge in a large rectangular traybake tin, let it cool down and then stamp out the mini cakes. This is how I made these mini cakes using a 4.5cm sized cookie cutter (check out the photograph below). The downside of this approach is that the cakes won’t stay fresh for as long because cut cake tends to dry out more quickly.
  2. Bake the cakes in a mini cake baking tray. Divide the cake mixture between the baking tin holes, then bake and leave to cool. You can then stack two of the mini cakes to make a double layer cake. I can personally vouch for this mini cake baking tray from Lakeland. It’s loose-bottomed so the mini cakes can be easily released.
  3. Use individual mini cakes tins. Bake the cakes in the individual tins, let them cool and then slice them horizontally to create two layers. Just bear in mind that these tins tend to be on the larger size (roughly 10cm) so the cakes won’t be as miniature in size.
mini chocolate cakes

5 tips for making the chocolate ganache

  • Very finely chop the chocolate. The smaller the better because the hot cream will melt the chocolate more easily. Place the chopped chocolate in a bowl.
  • Make sure the cream is piping hot. You need to make sure the cream is hot enough to melt the chopped dark chocolate. Heat it in a small saucepan sat over a low heat until steaming hot and small bubbles start to form around the edge. Remember to stir the cream every so often so it doesn’t burn.
  • Cover all the chopped chocolate with the cream so it’s completely submerged.
  • Place a plate on top and let the chocolate sit for a 2 minutes. This will trap the steam from the hot cream and give the chocolate chance to melt before you stir it.
  • Gently whisk until smooth and shiny. Stir slowly so you don’t add too much air into the ganache or cause it to split.
Menier chocolate
Menier chocolate ganache

Trouble with your chocolate ganache? Here are some troubleshooting tips:

There are chunks of chocolate that haven’t melted

Either your cream was not hot enough, it didn’t sit for long enough, or the chocolate wasn’t chopped small enough. Place the bowl on top of a pan of simmering water and gently stir the ganache until the chunks of chocolate has melted. Just take care not to let the water touch the bottom of the bowl.

The ganache split and turned grainy

First of all, don’t panic! This can happen sometimes and your ganache can be saved. Stir in a teaspoon at a time of cold double cream until the ganache comes together again.

Frosted cranberries

Mini Chocolate Cakes with Ganache Frosting

These gorgeous Mini Chocolate Cakes have two layers of soft and fluffy chocolate sponge, stacked with swirls of velvety smooth chocolate ganache frosting! Perfect to bake for a Christmas celebration or as a thoughtful homemade edible gift.
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Dessert
Cuisine Baking
Servings 7 mini cakes


Mini chocolate cakes

  • 1 box Menier Moelleux Sponge Mix
  • 90 g Unsalted butter
  • 4 medium Eggs at room temperature

Chocolate ganache frosting

  • 150g Unsalted butter soft at room temperature
  • 350g Icing sugar
  • 0.5 tsp Salt
  • 100 ml Double cream
  • 100 g Menier 70% Dark Chocolate


  • Frosted cranberries
  • Desiccated coconut


First make the mini chocolate cakes

  • Preheat the oven to 170°C and line a large rectangular traybake tin (the link to the one I used is above) with greaseproof paper.
  • Make up the Menier chocolate cake mix as per the instructions on the box. 
  • Pour the mixture into the baking tin and spread out to the edges.
  • Bake for 18-20 minutes* until a toothpick inserted into the middle comes out clean. Leave to cool in the baking tin on a wire rack.

Make the chocolate ganache frosting

  • Beat the soft butter, icing sugar and salt together until smooth. Set aside for now.
  • Very finely chop the dark chocolate and place it in a bowl.
  • Heat the double cream in a saucepan on low heat until piping hot and small bubbles start to form around the edge. Stir every so often so the cream doesn't burn.
  • Pour the hot cream all over the chopped chocolate and cover with a plate to lock in the heat for 2 minutes.
  • Use a whisk to gently stir the chocolate until it melts into a glossy ganache**.
  • Let the ganache cool for 10 minutes, then add it to the buttercream and mix well until smooth.
  • Spoon the ganache frosting into a piping bag fitted with a small open star nozzle.

Assemble the mini cakes

  • Lift the cake out of the baking tin and peel back the greaseproof paper.
  • Use a small round cookie cutter (4.5cm) to stamp out the mini cakes. You should get about 15 in total. TIP: you can use the leftover cake crumbs to make cake pops.
  • Pipe a swirl of ganache frosting on top of half of the mini cakes.
  • Place the other mini cakes on top, gently pressing them down to sandwich them together.
  • Pipe another swirl of frosting on top, sprinkle on a little desiccated coconut and decorate with frosted cranberries.


*If you’re using a mini cake baking tray, reduce the baking time to 15-16 minutes. If you’re using individual mini baking tins (roughly 10cm each) bake for 18-20 minutes. 
**Issues with your ganache? Read the troubleshooting tips in the main blog post to fix it. 
Store your mini chocolate cakes covered, at room temperature, for up to 3 days.
Keyword Butter, dark chocolate, Double cream, ganache frosting, mini cakes

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Easy Gingerbread Recipe

Easy gingerbread recipe for gingerbread men

Gingerbread at Christmas is like chocolate at Easter! There’s just something so fun and festive making homemade gingerbread, for me it symbolises the start of the season. The decks go up, it becomes acceptable to play Christmas music and the smell of freshly baked gingerbread fills the house.

This easy gingerbread recipe will help you master a staple gingerbread dough. There’s nothing complicated about the recipe, as the title of this post suggests it’s actually very easy, but using good quality ingredients is really important (more on this later) for a flavoursome gingerbread dough.

Mini gingerbread houses

3 gingerbread baking ideas

There are so many festive bakes you can create using this gingerbread recipe. Here are 3 baking ideas:

1. Gingerbread People

The gingerbread classic! Use different sized cutters to create a family of gingerbread people and then bring them to life with white icing and sprinkles for the decoration. How cute is the baby gingerbread? 😍

Easy gingerbread recipe for gingerbread men

2. Gingerbread Christmas Tree

If you fancy something a little more challenging, why not use this easy gingerbread recipe to create a stunning edible Christmas tree! The tree is made from different sized gingerbread stars stacked on top of each other. For the decoration I used meringue drops, sprinkles and a selection of edible figures to create a winter wonderland scene. Find the detailed recipe here. 

3. Miniature Gingerbread House

Saving the best for last with these adorable miniature gingerbread houses. Beautiful as a stand alone decoration or perfect to place on top of cupcakes for some festive pizzazz. You could even hang them on the side of a cup of hot chocolate! Just follow the gingerbread recipe and then use a mini gingerbread house cutter to create your shapes. I’d recommend using royal icing to assemble the houses and for decoration, it dries quickly and will firmly hold the shapes together.

Mini gingerbread house

What ingredients do I need for the gingerbread recipe?

  • Unsalted butter. Gives the gingerbread their melt-in-mouth flavour and chewy in the middle texture.
  • Dark muscovado sugar. This type of sugar contains molasses making it perfect for gingerbread. It also has a deep caramel flavour.
  • Golden syrup. Adds a punch of extra sweetness and improves the chewy texture.
  • Egg. A little beaten egg helps bring the dough together.
  • Plain flour. Provides structure and prevents the gingerbread from spreading too much.
  • Bicarbonate of soda. Helps firm up the edges of the gingerbread, making them crunchy.
  • Ground ginger. It wouldn’t be gingerbread without ginger! I like to use ground ginger for ease, but for a more intense flavour you could use grated fresh ginger.
  • Ground cinnamon. Not essential but I think cinnamon lifts the flavour and adds a lovely warming spice.

Helpful gingerbread recipe tips

  • Let the melted butter mixture cool down. If the mixture is too hot when combined with the dry ingredients and eggs, the dough will end up being very wet and sticky.
  • You don’t need to add all the beaten egg. This gingerbread recipe calls for 1 medium egg, but you won’t need to use the whole egg. Beat the egg in a small jug and start by adding just enough to bring the dough together.
  • Chill the gingerbread dough before rolling. This will improve the flavour and make sure the gingerbread doesn’t spread out too much in the oven. I recommend chilling the dough for at least 30 minutes. You can also make the dough ahead of time and store it in the fridge for up to 3 days.
  • How to freeze the dough. If you want to make the dough ahead of time, you can wrap and freeze it for up to 2 months. Defrost at room temperature for 1-2 hours, then roll, shape and bake.

Easy Gingerbread Recipe

Follow this easy gingerbread recipe to make a delicious biscuit dough full of warming flavours and spices.
Prep Time 20 mins
Cook Time 10 mins
Chill time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Baking
Servings 20 gingerbread people


  • 50 g Unsalted butter
  • 75 g Dark muscovado sugar
  • 50 g Golden syrup
  • 175 g Plain flour
  • 0.5 tsp Bicarbonate of soda
  • 2 tsp Ground ginger
  • 1 tsp Groun cinnamon
  • 1 medium Egg at room temperature


  • Crack the egg into a small jug and beat with a fork. Set aside for now.
  • Measure the butter, dark muscovado sugar and golden syrup into a small saucepan.
  • Heat on low until the butter and sugar melt. Once melted turn the heat up and let the mixture boil for 1 minute. Remove and leave to cool for 10 minutes.
  • Stir the plain flour, bicarbonate of soda, ginger and cinnamon together in a medium-sized bowl.
  • Now pour in the melted butter mixture and half of the beaten egg. Use a wooden spoon to fold the mixture until it starts to come together into a dough. Now use your hands to knead the dough gently until smooth and the bowl is left clean.
  • If the dough is too dry add a little bit more egg, if it's too wet add a little flour.
  • Wrap the gingerbread dough in clingfilm and place in the fridge to chill for at least 30 minutes*.
  • Lightly dust a worktop and a rolling pin with flour and roll the gingerbread dough out to a £1 coin thickness.
  • Use cookie cutters to stamp out your shapes and place on a lined baking tray**.
  • Bake at 170°C (fan) for 10 minutes until golden and firm.


*Or, you can wrap and freeze the gingerbread dough at this point for up to 2 months. 
**If you have time, chill the shapes in the fridge for another 30 minutes to reduce spread. 
Keyword Butter, Cinnamon, Dark muscovado sugar, Eggs, Ginger, Gingerbread, Plain flour

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Celebrations Cookie Bars

Celebrations cookie bars

Although this recipe is perfect all year round, it does have a Christmas twist. Let me tell you why. 

There is a UK Christmas tradition that each year it is compulsory to buy a selection box of choccies for your family. The box sits proudly on the table in the lounge or kitchen, and throughout Christmas the chocolates disappear one by one, with the least favourite (normally Bounty) left at the bottom. You could walk into any supermarket in November or December and see stacks on stacks of Celebrations, Quality Street, Cadbury Heroes and Roses tubs. This is a sign that Christmas has arrived!!! 

I wanted to find out which chocolate box was the BEST, so after a very controversial vote off on my Instagram stories, Celebrations came out on top! From there I created this delicious recipe… Celebrations Cookie Bars. 

Celebrations chocolate box

Speed. Hurrah a recipe where you don’t have to chill the cookie dough! Just mix the ingredients together in a bowl, press it into the tin and bake. Within 1 hour you can prep, bake and enjoy these Celebrations cookie bars. 

Flavour. There’s 8 different types of miniature choccies thrown into these babies. Imagine pockets of caramel, chocolate, nuts, nougat and biscuit, all encased in a buttery soft-baked cookie dough. 

Texture. This recipe has it all when it comes to texture. The cookie dough is slightly underbred so it’s soft-baked and melts in the mouth. Then the mix of Celebrations chocolates add a bit of crunch, gooeyness and fudge-like textures. 

Celebrations cookie dough
  1. Under-bake for a soft and gooey cookie texture. The cookie bars will continue to firm up and cook through as they cool down, which is why its best to under-bake them slightly. I’ve recommended 18-20 minutes at 180°C (fan) for these Celebrations cookie bars. 
  2. Don’t skip the salt. With all the choccies going into these cookie bars you need the salt to balance the sweetness. Half a teaspoon may seem like a lot of salt, but just trust me it will really elevate the overall flavour. 
  3. Save some chopped up Celebrations to decorate the top. I like to push a few choccie chunks in the top of the cookie bars as soon as they’re out the oven. The reason I don’t do this before putting the cookie bars in the oven is because the chocolate can end up burning. I don’t know if you’ve ever tasted burnt chocolate, but it’s not pretty! 

What ingredients do I need?

  • Melted butter. Gives the cookie bars their melt-in-mouth flavour and soft texture.
  • Sugar. A mix of brown and white sugar is used to achieve a soft-centre texture and richer flavour. 
  • Eggs. 1 whole egg and an extra egg yolk makes the cookie dough more rich and flavoursome. 
  • Vanilla extract. The cookie dough is delicately flavoured with vanilla extract. 
  • Self-raising flour. Gives the cookie bars structure and rise. 
  • Salt. Balances the overall sweetness and enhances the flavours.
  • Celebrations. The star of the show! The chocolates are chopped up and folded into the cookie dough. 
Celebrations cookie dough

What equipment do I need?

  • Medium/large mixing bowl. Used to make the cookie dough. 
  • Wooden spoon. Used to mix the ingredients together.
  • Microwave. Used to melt the butter, but you could also do this on the hob. 
  • 8x8inch square baking tin. Try to use the same size, otherwise the baking time with be affected. Bigger baking tin = decrease baking time. Smaller baking tin = increase baking time. 
  • Greaseproof paper. Used to line the baking tin to stop the cookie bars from sticking.
  • Knife and chopping board. Used to chop up the Celebrations chocolate. 
Celebrations cookie bars

Yes absolutely! Once they’re baked, wrap the Celebrations cookie bars individually in clingfilm and store in the freezer for up to 1 month. Defrost at room temperature (1-2 hours) or in the microwave for 30 seconds.

Celebrations cookie bars

Celebrations Cookie Bars

These soft and chewy Celebrations Cookie Bars are filled with an assortment of your favourite miniature choccy bars. From Milky Way to Twix, Maltesers to Galaxy, there's a chocolate surprise in every bite!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 12


  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 275 g Self-raising flour
  • 0.5 tsp Salt
  • 250 g Celebrations


  • Preheat the oven to 180°C (fan) and line an 8x8inch square baking tin with greaseproof paper.
  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Add the flour and salt, and fold the mixture together to form a cookie dough.
  • Chop up the Celebrations into bite-sized pieces and fold into the cookie dough. Remember to save a handful to decorate the top of the cookie bars later.
  • Press the cookie dough out into the baking tin.
  • Bake for 18-20 minutes until lightly golden on top. If you give the baking tin a gently shake the cookie bars should be slightly wobbly underneath. Gently push the leftover Celebrations into the top.
  • Leave the cookie bars to cool for 30 minutes in the baking tin, then lift them out of the baking tin, slice and enjoy!


Store your Celebrations Cookie Bars at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Caster sugar, Celebrations, Eggs, Self-raising flour, Vanilla extract

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Hot Chocolate Cupcakes

Curl up by a cosy fire with a hot drink and a deliciously indulgent Hot Chocolate Cupcakes!

Rich chocolate sponge is topped with a swirl of white chocolate buttercream, a drizzle of melted milk chocolate and a scattering of cute sprinkles and mini marshmallows. How could you resist tucking into one of these!?

Hot Chocolate Cupcakes

Why you’ll love these Hot Chocolate Cupcakes

  • Triple choc flavour. Chocolate sponge, white chocolate buttercream and a drizzle of melted milk chocolate, these cupcakes are a chocoholics dream.
  • The textures are heavenly. The sponge is moist, soft and brownie-like in texture. The buttercream is smooth and creamy, and the sprinkles add a little crunch. This is a winning texture combination.
  • They’re surprisingly easy to make. There are three main steps to the recipe; the cupcake sponge, buttercream and finally the decoration. Each step is super easy and quick, but together they make a show-stopper bake!
Hot Chocolate Cupcakes

Recipe success tips for baking Hot Chocolate Cupcakes

This recipe is super simple and easy to follow. However, as always, there are a few success tips that I would like to share so that your cupcakes turn our perfect:

  1. Use muffin-sized cupcake cases. Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the size you use. This recipe will give you 12 muffin-sized cupcakes. The cases I used measured 2″ base and 1.5″ deep.
  1. Fill the cupcake cases 3/4 full. The cupcakes are very moist and brownie-like in texture and therefore won’t rise as much as classic fluffy cupcakes. Fill your cupcake cases 3/4 full so you get a good-sized cupcake once they’re baked.
  1. How to pipe buttercream swirls. Fit a large piping bag with a large open star nozzle and fill with buttercream. Hold the piping bag upright in the middle of the cupcake. Apply pressure to the top of the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time. To finish the swirl, release pressure and gently lift the piping bag up.
Hot Chocolate Cupcakes

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Hot Chocolate Cupcakes recipe (makes 12)


For the chocolate cupcakes

  • 200g unsalted butter, soft at room temperature
  • 200g light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 200g self-raising flour
  • 80g cocoa powder, for baking or drinking
  • 2 teaspoons espresso powder
  • 160ml full fat or semi-skimmed milk
  • 60ml boiling water

For the white chocolate buttercream

  • 240g unsalted butter, soft at room temperature
  • 100g Milkybar white chocolate
  • 300g icing sugar

For the decoration

  • Bag of mini marshmallows
  • 60g milk chocolate
  • Colourful sprinkles


Start by making the chocolate cupcakes
  1. Preheat the oven to 180°C / 350°F / gas mark 4. Line a cupcake baking tin with 12 cupcakes cases.
  2. Beat the butter, light brown sugar and vanilla extract together until smooth and pale in colour.
  3. Crack in the eggs and mix through.
  4. In a separate bowl add the self-raising flour, cocoa powder and espresso powder. Stir through until combined.
  5. Add the dry ingredients into the butter and sugar mixture, along with the milk. Fold together until combined.
  6. Slowly pour in the boiling water and gently stir together until you have a glossy, smooth chocolate mixture.
  7. Divide evenly between the cupcakes cases and bake for 16-18 minutes until risen. A toothpick inserted into the middle of the cupcakes should come out clean.
  8. Transfer to a wire rack and leave to cool completely.
Now make the white chocolate buttercream
  1. Melt the white chocolate in the microwave in 30-second blasts until smooth. Set aside to cool.
  2. Beat the butter until really soft and pale in colour.
  3. Sieve the icing sugar into the bowl and beat together until creamy and smooth.
  4. Now pour in the cooled melted white chocolate and fold together until combined.
Time to decorate!
  1. Spoon the buttercream into a large piping bag fitted with a large open star piping nozzle.
  2. Pipe buttercream swirls on top of the cupcakes.
  3. Melt the milk chocolate in the microwave and drizzle on top of the buttercream.
  4. Decorate with colourful sprinkles and mini marshmallows.

Store your Hot Chocolate Cupcakes in an airtight container, at room temperature, for up to 3 days.

Christmas Snowman Cupcakes

Treat your friends and family to these adorable Christmas Snowman Cupcakes! With flavours of red velvet cake and cream cheese frosting, they taste as amazing as they look.

Christmas Snowman Cupcakes

About these Christmas Snowman Cupcakes

  • Flavour. Expect chocolate and vanilla flavours in the sponge, combined with the sweet and tangy cream cheese frosting.
  • Texture. The red velvet sponge is super soft and moist, whilst the frosting is smooth and creamy.
  • Appearance. I mean, how CUTE are these little snowmen!? I won’t lie I had a few melting snowmen decorating fails but couldn’t be happier with how these ones turned out. I think the 3D carrot nose and chocolate twig arms is what makes them super special.
  • Recipe difficulty. I’d probably put these Christmas Snowman Cupcakes in the “requires a little effort” recipe category. The snowmen aren’t difficult to make (see details on this below), but red velvet sponge does call for quite a few ingredients, a little time, and a lot of mixing bowls! Trust me though, they’re worth the extra effort.
Christmas Snowman Cupcakes

How to make a Christmas Snowman

There are 3 decorating elements to the snowmen: the head, the body and the arms. Here’s how to make each part:

  • The head:
    • Face: Use a medium sized white marshmallow for the face.
    • Carrot nose: Roll a tiny piece of orange fondant into a cone shape with a flat base. Leave the carrot noses uncovered at room temperature so they can dry out and harden. Then use a dab of icing or edible glue to stick the nose onto the marshmallow.
    • Eyes and mouth: Use chocolate writing icing to dot two eyes and a mouth onto the marshmallow.
  • The body: Use a large round piping nozzle to pipe a blob of cream cheese frosting onto the cupcakes. Then add 3 edible sprinkles for the buttons.
  • The arms: Snap a Chocolate Mikado stick in two and push them into the frosting.
Christmas Snowman Cupcakes

3 tips for making Christmas Snowman Cupcakes

  1. Use a red gel paste for the cupcakes. There are 3 main types of food colouring: liquid dye, liquid gel and gel pastes. For bright red cupcakes, you’ll want to use a gel paste to colour the cake mixture. Gel pastes come in a little pot and are much more concentrated than other types of colourings, meaning they will achieve a brighter, stronger colour. For these cupcakes I used Sugarflair Extra Red. Start by adding a small amount and build up the colour bit by bit, just bear in mind that the colour will darken once the cupcakes are baked.
  2. Use cold cream cheese for the frosting. This is my no.1 tip when it comes to making cream cheese frosting. Keep the cream cheese in the fridge and take it out just before you need to add it. Keeping it cold will make sure it stays thick and holds its shape when added to the buttercream.
  3. Make sure the carrot noses are dry. Once you’ve shaped the noses, leave them to dry out and harden for about 15-20 minutes before sticking them to the marshmallow. Otherwise, if the sugar paste is still soft, the orange colour will leak onto the marshmallow.

Christmas Snowman Cupcakes

Christmas Snowman Cupcakes

Treat your friends and family to these adorable Christmas Snowman Cupcakes! With flavours of red velvet cake and cream cheese frosting, they taste as amazing as they look.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert
Cuisine Baking
Servings 12


Red velvet cupcakes

  • 100 g Stork margarine or unsalted butter if using unsalted butter make sure it's at room temperature
  • 150 g White caster sugar
  • 2 large Eggs at room temperature
  • 1 tsp Vanilla extract
  • 180 g Self-raising flour
  • 1 tbsp Cocoa powder
  • 200 ml Buttermilk
  • 1 tsp White wine vinegar
  • 1 tsp bicarbonate of soda
  • Red gel food colouring recommend using Sugarflair Red Extra

Cream cheese frosting

  • 150 g Unsalted butter soft at room temperature
  • 300 g Icing sugar
  • 150 g Full-fat Philadelphia Cream Cheese cold from the fridge

For the snowmen

  • 12 White marshmallows
  • Chocolate writing icing
  • Orange fondant/sugar paste
  • Chocolate Mikado Sticks
  • Edible sprinkles for the buttons
  • Edible glue or icing


Start by making the red velvet cupcakes

  • Beat the margarine/butter and sugar together until light and fluffy.
  • Mix in the eggs and vanilla extract.
  • Add the flour, cocoa powder and buttermilk and fold the mixture together until smooth and combined.
  • Add the red gel food colouring until the mixture reaches the desired colour.
  • In a separate small bowl, stir the white wine vinegar and bicarbonate of soda together, then quickly fold it into the cake mixture.
  • Divide the cake mixture between 12 cupcake cases, filling each one about two-thirds full.
  • Bake for 15-18 minutes until risen and a toothpick inserted in the middle comes out clean. Leave to cool completely on a wire rack.

Meanwhile, make the snowmen heads

  • Use your finger to roll a tiny piece of orange fondant into a cone shape with a flat base. Repeat this until you have 12 noses. Leave them to dry and harden at room temperature.
  • Once dry, use a dab of edible glue or icing to stick the nose onto the marshmallow. Hold it in place for a minute or so until it sticks.
  • Use the chocolate writing icing to dot the eyes and mouth onto each marshmallow.

Now make the cream cheese frosting

  • Beat the butter until really soft and pale in colour.
  • Sift in the icing sugar and beat again until smooth.
  • Now take the cream cheese out of the fridge and add it into the bowl. Gently fold the cream cheese into the frosting until smooth. Be careful not to overdo it, as it can quickly become runny.
  • Fit a piping bag with a large round nozzle and snip off the tip. Spoon the cream cheese frosting into the piping bag.

Assemble the snowmen

  • Pipe a blob of cream cheese frosting onto the cupcakes for the body.
  • Place the snowmen heads on top.
  • Snap a Mikado stick in half and push them into the buttercream for the arms.
  • Place 3 sprinkles onto the body for the buttons.


Store your Christmas Snowman Cupcakes in the fridge for up to 3 days. 
Keyword Butter, Buttermilk, Caster sugar, Cocoa powder, Cream cheese frosting, Eggs, Self-raising flour

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