Too Pretty To Eat Cupcakes!
These delicious and beautiful cupcakes look like our favorite autumn trees, complete with multicolored leaves. Luckily for us, the branches, leaves and "dirt" are all completely edible.
We're sad to see summer go, but we're more than happy to welcome in the cooler temperatures and gorgeous leaves of fall. There's nothing prettier, or more relaxing, than getting to sit and watch all of the trees turn from green to red to yellow and brown. To celebrate the season, we turned our favorite cupcakes into mini autumn trees! Not only are these fun to eat, they are a blast to make. Enlist the kids help, too, for a fun fall activity.
Autumn tree cupcakes recipe
For the cupcakes
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1/2 cup milk
- 1/4 cup canola oil (or applesauce)
- 1 egg
- 1/2 cup boiling water
- 1/2 teaspoon vanilla
- 1/2 teaspoon espresso
- 1 container pecan coconut frosting
For the trees
- About 5-6 regular chocolate covered pretzels
- 1 tablespoon melted chocolate
- Autumn leaf sprinkles
- To make the cupcakes, whisk the flour, baking powder, cocoa powder, baking soda and salt together. Mix the hot water and espresso together.
- In another bowl, cream the sugars, oil, egg, milk and vanilla together. Make a well in the center of the flour mixture and add wet mixture. Gradually add the warm coffee, stirring well after each addition.
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners. Fill each liner about 3/4 full with batter. Bake for about 13 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a wire cooling rack for at least 30 minutes.
- While the cupcakes cool, prepare the trees. Cut the pretzels into pieces (so you have a long trunk and a few limbs). To attach the tree, add a dab of melted chocolate and stick the pieces together so you have limbs coming from the top and sides of the trunk.
- Using a small brush, carefully paint some additional melted chocolate on the top limbs of the tree. Immediately sprinkle with leaf sprinkles. Place on parchment paper and freeze for at least 20 minutes or until set.
- Once cooled, frost each cupcake with pecan frosting. Carefully stick the trunk of the chocolate tree into the cupcake. Cover the visible hole with frosting and add more leaf sprinkles.
More fun fall recipes
17 Fall-inspired drink recipes
Healthy fall desserts
Peekaboo pumpkin pound cake