In a large bowl, add all of the dry ingredients, followed by the wet ingredients, and whisk together.

Note: I highly recommend sifting the flour and cocoa powder, or you might get uneven clumps.

Line a muffin tin with muffin liners. Fill each cupcake cup ¾ of the way up with batter. You should get 13-14 cupcakes.

Bake the cupcakes at 350°F/175C °C for 15-20 minutes, until a toothpick comes out clean from the center.

While the cupcakes are baking, use a stand mixer to beat the butter, then add in the vanilla and salt, and slowly start adding the powdered sugar.

Once the cupcakes have baked and *fully** cooled, spread a generous amount of buttercream on each cupcake.

Add a generous amount of shredded coconut to a small bowl, and dip the top of each cupcake in the coconut to resemble snow.

To create the Christmas trees, melt your vegan white chocolate, then add as much matcha powder or green food gel to the mix as you'd like to create a vibrant green color.

Transfer the mixture to a piping bag.

Place a large piece of parchment paper on top of a cutting board or baking tray. Line the pretzel sticks on top of the parchment paper.

Snip the end off the piping bag and drizzle the green chocolate on top of each pretzel stick to resemble a Christmas tree (see video for a visual).

Sprinkle either coconut flakes on top to resemble snow, or sprinkles and a star to resemble Christmas decorations.

Place the trees in the fridge so the chocolate can harden.

Once the trees are ready, stick each tree on top of a cupcake, and enjoy!