No matter how many times you've had them, cupcakes, especially at this time of year, are instantly joy-inducing. This year, I've been topping simply iced cupcakes with these pretty Christmas trees to give the cakes a little holiday flair. Dusted with edible snow, they can be displayed to look like a sweet and festive cupcake Christmas tree forest. These start with the easiest, one-bowl, dairy-free and egg-free chocolate cake batter. Once baked and cooled, the moist and fluffy cupcakes are topped with vanilla butter icing. All you'll need to make the toppers is a Christmas tree cookie cutter, some melted chocolate -- and a little patience!     Christmas Tree Cupcakes Makes 24 cupcakes • 3 cups all-purpose flour • 2 cups granulated sugar • 2/3 cup cocoa powder • 2 tsp baking soda • 1/2 tsp salt • 2 cups cold coffee or water • 1 cup vegetable oil • 2 tsp  vanilla • 3 tbsp cider vinegar Vanilla Butter Icing: • 1 cup butter, softened • 6 cups icing sugar • 1/2 cup whipping cream (35%) • 1 tsp vanilla Christmas Trees: • 100 g good quality dark chocolate, chopped • White decorating sugar In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla; stir in vinegar. Spoon into paper-lined or greased muffin cups. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.) Vanilla Butter Icing: Meanwhile, in large bowl, beat butter until light and fluffy. Alternately beat in icing sugar and cream, making 2 additions of sugar. Beat in vanilla. Using piping bag fitted with large plain tip, pipe icing onto each cupcake. Christmas Trees: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Line baking sheet with parchment paper; spread chocolate to 1/8 inch (3 mm) thickness on paper. Refrigerate just until firm, 6 minutes. Using Christmas tree cookie cutter, press shapes into chocolate. Refrigerate until firm, about 20 minutes. Using cookie cutter and gentle twisting motion, cut shapes through to paper. Refrigerate until ready to use. Top each iced cupcake with a chocolate tree; sprinkle with decorating sugar. Photography by Jennifer Bartoli