I promise, these are the easiest, fastest, most delicious Christmas cookies ever! They’re great to set out for your dinner guests tomorrow, and even better for a post-Christmas snack the rest of the week! Really all you have to do is melt some white chocolate almond bark (it doesn’t really have almonds in it!), drizzle it on some flat pretzel chips, and then sprinkle crushed candy canes on top. How hard was that?
You could also modify these to fit any season by using food coloring to color the white chocolate different colors for Valentine’s Day, Easter, the Fourth of July, or even Halloween. You could also add different colored sprinkles or candies to them to give them some pizzazz! Get creative and have fun with them! Happy Holidays everybody!
These cupcakes are like little, choclate-y bundles of happiness! They’re so comforting and make you feel like you’re back in your grandma’s kitchen. Plus, who can resist that combination of chocolate and cream cheese? It’s so tangy and sweet at the same time and satisfies all of your holiday cravings. Happy holidays everybody! (P.S. For those of you keeping track, there’s only 5 days until Christmas. )
- 1 1/2 c flour
- 1 c sugar
- 5 tbsp. cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c water
- 1/3 c oil
- 1 tbsp. vanilla
- 1 tsp. vinegar
Start by combining the dry ingredients for the cake.
Then add in the oil..
..and the water. The cocoa powder made the water turn brown…I don’t have dirty water. Stir all the ingredients together.
After the ingredients are combined, add the vanilla, baking soda, and vinegar. The baking soda and vinegar make a cool little science experiment in your cupcakes. Mix that in as well.
Then, grab some cute Christmas cupcake liners with penguins on the bottom and line a mini muffin tin.
Fill the cupcakes up about 3/4 of the way full. Make sure to spill a little on the pan, just for good measure.
Then combine all the filling ingredients and put a little dollop on each cupcake. Bake them at 350 degrees for 25 minutes.
Makes 36 cupcakes.