winter sprinkle mix, white pearls, and/or snowflake sprinkles
Make the White Chocolate Snowflakes
Pour the white chocolate chips into a glass mixing bowl and heat for 45 seconds, stir, then heat again for another 15 seconds and stir. Heat for an additional 15 seconds at a time as needed, but your chocolate should be just right after the first 45 seconds and 15 seconds.
Use a spoon to carefully fill your snowflake mold with melted white chocolate. Use a butter knife to smooth the top so the chocolate cools flat.
Carefully remove snowflakes from the mold when completely cool; set aside.
Bake the Cupcakes
Preheat the oven to 350°F. Place cupcake liners into muffin cups.
Combine buttermilk, oil, and eggs in the bowl of your mixer. Add cake mix and cocoa powder to wet ingredients and mix together until combined.
Use an ice cream scoop to fill cupcake liners 2/3 full with batter. Bake for 15-17 minutes and remove from the oven to cool.
Prepare the Buttercream
Beat the butter in your stand mixer or with an electric hand mixer until smooth.
Add a very small amount of food coloring gel. (A little goes a long way!) Add 3 cups of powdered sugar a 1/2 cup at a time until combined.
Add salt, vanilla, and 3 Tbsp heavy cream or half and half and mix on medium speed for two minutes until buttercream is fluffy. Add more food coloring gel if the color is too light, being careful not to add too much.
Add more sugar if the buttercream is too thin. Add more heavy cream or half and half if the buttercream is too thick.
Place the frosting in a 16oz frosting bag fixed with a Wilton 1M star tip (cut the end of the frosting bag first to allow the tip to fit). Pipe the frosting in a circular motion evenly over cupcakes.
Top with desired sprinkles and decorations, then top with a white chocolate snowflake.
I like to use Wilton food coloring gel. Use a toothpick to get a tiny amount out of the container and add to your buttercream. A little goes a long way!