Chocolate Christmas Tree Cupcakes

Ingredients:

Chocolate cupcakes

• 1 cup premium flour
• 0.5 cups dry milk
• 0.5 tsp of soda
• 3/4 cup whole milk
• 0.5 cup cocoa powder
• 0.5 cup granulated sugar
• 3/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract or 0.5 g vanillin

Glaze

• 4 tablespoons butter, room temperature
• 170 g cream cheese, room temperature
• 1 tsp vanilla extract or 0.5 g vanillin
• 2 cups powdered sugar
• White nonpareil, for garnish (optional)
• Candy Christmas trees for decoration

Candy Christmas trees

• Salted straws
• 1 cup green confectionery icing in discs or bars
• Multicolored nonpareil sugar sprinkles

Preparation:

1. Bake the cupcakes:

   
   Preheat oven to 350°F (175°C). Line a 12-cup metal muffin tin with paper liners. In a medium bowl, whisk together the flour, malted milk powder, and baking soda.
2. Heat the milk until it reaches a boil; place the cocoa powder in a large bowl, pour in the milk, and stir until smooth. Let cool slightly.
3. Stir granulated sugar, vegetable oil, egg, and vanilla extract into the chocolate mixture until smooth. Stir in the flour mixture and knead into a smooth dough.
4. Divide the batter evenly among the prepared cupcake pans. Bake until the tops spring back when gently pressed, 20-25 minutes. Transfer the cupcakes to a wire rack and let cool for 5 minutes in the pans, then turn the cupcakes out onto a wire rack to cool completely.

5. Meanwhile, prepare the glaze:

   
   In a large bowl, beat the butter, cream cheese, and vanilla extract with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the powdered sugar at medium-low speed until smooth, then increase the speed to medium-high and beat for another 1 to 2 minutes until the frosting is thick and fluffy.
6. Spread frosting on the cupcakes and sprinkle with white nonpareils. Place a candy tree in the center of each cupcake.

7. Candy Christmas trees:

   
   Place the straws on a parchment-lined baking sheet. Melt the icing in the microwave, stirring every 30 seconds, and transfer to a pastry bag fitted with a thin round tip. Spread the icing in a zig-zag motion, leaving the bottom of the straws exposed. Sprinkle with nonpareils. Let set for 10 minutes, then carefully peel the trees from the parchment.