
Chocolate pine cone cupcakes cannot be missed on your table. A soft vanilla cupcake with chocolate frosting and crunchy cocoa flakes is delicious and absolutely fun to make. And you don’t need much! Grab a box of NUTLOVE crunchy flakes with cocoa and enjoy every bite.
INGREDIENTS:
Cupcakes
- 290 g flour
- 12 g baking powder
- ½ tsp salt
- 100 g melted butter
- 200 g regular white sugar
- 30 g vanilla sugar
- 3 eggs room temp
- 120 g sour cream
- 3 tsps vanilla syrup
- 50 ml oil
Pine cone
- 400 g softened butter
- 3 tbsps milk
- 300 g icing sugar
- 50 g cocoa powder
- NUTLOVE crunchy flakes with cocoa

Chocolate pine cone cupcakes are delicious and look fantastic. After a few hours, they get soft and the chocolate flavour gets unreal. AMAZING.
The chocolate-vanilla cupcakes are great for the days when you feel festive or host a winter party. The vanilla cupcake itself is spongy, sweet, and moist. This is basically a classic recipe for vanilla cupcakes. So easy, so simple and so good!

how to make PINE CONE CUPCAKES:
They are simple. Firstly, you need to make a vanilla cupcake. When the cupcakes are cool, beat the butter with icing sugar and cocoa powder in the bowl.
Take a frosting tip with a frosting bag and make a swirl. If you don’t have a piping bag, or you don’t feel like doing extra dishes, just make a big ball out of the frosting with a spoon. Push the crunchy cocoa flakes into the chocolate frosting. Keep them in the fridge for at least 3 hours. Sprinkle with icing sugar before serving.
For this recipe, I used NUTLOVE crunchy flakes with cocoa from ALLNUTRITION. I love the consistency of these crunchy flakes – you can also eat them as cereals for breakfast. 😊 You can save money with code – “MYKHAILAEATS” for 25% off


HOW TO BAKE CHOCOLATE PINE CONE CUPCAKES:
Preheat the oven to 210°C. Prepare a muffin pan and paper cups.
In a bowl mix together melted butter, oil, vanilla syrup, and sugars. You can use an egg whisker as well. Whisk for a minute until the mixture gets creamy.
Add eggs and whisk again until combined. Add sour cream and repeat. Add flour, a pinch of salt, and baking powder. Mix well until the flour disappears.
Let the mixture rest for 5 minutes. In the meantime put paper cups in every second hole in a muffin pan. Fill up the paper cups and bake for 5 minutes.
Then decrease the temperature to 180°C and bake for 8-16 minutes. Depends on how big your muffins are. I recommend baking until the toothpick comes out clean. Take them out of the oven, get them out of the muffin pan after 4 minutes and let them cool completely.
Pine Cone
In a bowl whip butter, cocoa powder, and icing sugar.
Then add tablespoons of milk and whip again.
Frost cool cupcakes with a frosting bag and frosting tip. Then take crunchy cocoa flakes and press them in into the shape of a pine cone.

MY TIPS FOR THE BEST CUPCAKES:
Baking at 210°C, then 180°C – I like baking muffins at a higher temperature for a few minutes first, then lowering the temperature for the rest of the baking. The muffins will rise quickly and have a nice shape of a mushroom. Lowering the temperature will help them to bake on the inside so they don’t burn.
Do not over-mix – over-mixing the batter ruined so many of my desserts. It just takes time to see when it’s time to put down the hand mixer and believe in your skills and knowledge. This time you just need to mix until the ingredients are fully combined. Which means mixing until the flour disappears.
Using every second “muffin hole” – I don’t know if we can call them holes, but let’s call them holes. Using every second hole in the muffin tin helps to bring up the heat and make the muffins taller and nicer. More heat – taller muffin tops.
Use paper cups – I think it’s the best way how to bake and move pumpkin spice muffins around. It is not messy and it’s also more hygienic.

LOOK AT MORE DESSERTS ON MY BLOG:




If you decide to make these Chocolate pine cone cupcakes at home, please tag me or send me a message on Instagram or Pinterest. ❤️ Thank you so much.

Chocolate Pine Cone Cupcakes
Ingredients
Cupcakes
- 290 g flour
- 12 g baking powder
- ½ tsp salt
- 100 g melted butter
- 200 g regular white sugar
- 30 g vanilla sugar
- 3 eggs room temp
- 120 g sour cream
- 3 tsps vanilla syrup
- 50 ml oil
Pine cone
- 400 g softened butter
- 3 tbsps milk
- 300 g icing sugar
- 50 g cocoa powder
- NUTLOVE crunchy flakes with cocoa
Instructions
- Preheat the oven to 210°C. Prepare a muffin pan and paper cups.
- In a bowl mix together melted butter, oil, vanilla syrup, and sugars. You can use an egg whisker as well. Whisk for a minute until the mixture gets creamy.
- Add eggs and whisk again until combined. Add sour cream and repeat. Add flour, a pinch of salt, and baking powder. Mix well until the flour disappears.
- Let the mixture rest for 5 minutes. In the meantime put paper cups in every second hole in a muffin pan. Fill up the paper cups and bake for 5 minutes.
- Then decrease the temperature to 180°C and bake for 8-16 minutes. Depends on how big your muffins are. I recommend baking until the toothpick comes out clean. Take them out of the oven, get them out of the muffin pan after 4 minutes and let them cool completely.
Pine Cone
- In a bowl whip butter, cocoa powder, and icing sugar.
- Then add tablespoons of milk and whip again.
- Frost cool cupcakes with a frosting bag and frosting tip. Then take crunchy cocoa flakes and press them in into the shape of a pine cone.
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