Moist Chocolate Mini Christmas Tree Cupcakes

Ingredients:

• 3 tbsp. sugar
• 2 and 3/4 cups premium flour
• 1 and 1/8 cups cocoa powder, preferably alkalized
• 2 and 1/4 teaspoons baking powder
• 2 and 1/4 teaspoons of baking soda
• 1.5 tsp salt
• 3 eggs
• 1.5 cups of milk
• 3/4 cup vegetable oil
• 1 tbsp vanilla extract
• 1.5 cups of very hot water
• 170 g melted dark chocolate (cocoa content 55%)
• 170 g melted white chocolate
• Red and green chocolate candies (such as M&M's), for decoration
• Silver dragees (sugar confectionery sprinkles), for decoration

Preparation:

1. Preheat oven to 175°C.
2. In the bottom of a large disposable foil pan, cut neat rows of 2.5 cm diameter holes, spaced 3–5 cm apart. Turn the pan upside down and insert cone-shaped paper cups into the holes; these are smaller and will stay upright during baking.
3. Sift together sugar, flour, cocoa, baking powder, baking soda, salt, and vanilla extract. Transfer to a mixer bowl and mix.
4. In a medium bowl, whisk together the eggs, milk, and vegetable oil. Add to the dry ingredients and mix on low speed for 5 minutes.
5. Gradually add hot water, mixing on low speed until smooth. The dough will be quite runny.
6. Pour the batter into the cupcake cups. Bake until a cake tester inserted into the center comes out clean (a few crumbs are okay), 25–30 minutes. Let cool in the pan, then refrigerate for 2 hours.
7. Remove the paper, being careful not to tear off the tip of the cupcake. Place the cupcakes on a parchment-lined baking sheet. Using a fork, drizzle with dark chocolate.
8. Drizzle with melted white chocolate, then attach M&M's and silver candies to look like garland on a mini Christmas tree.