Reindeer Cupcakes
These Reindeer Cupcakes might just be the cutest Christmas dessert ever! Tender, moist cupcakes are topped generously with chocolate buttercream then decorated to look like Rudolph – red nose and all. So sweet – literally!
The Story Behind the Recipe
I wanted to share an easy, kid-friendly, adorable Christmas dessert this year, and these Reindeer Cupcakes were perfect! I love how easy they are to make – just pipe on the chocolate buttercream, plop on the antlers, nose, and eyes, and adorableness awaits.
Why You’ll Love These Reindeer Cupcakes
From scratch recipe – The homemade cupcakes and that chocolate buttercream are to die for! But no shade if you go with cake mix and premade frosting – you can still easily add antlers, eyes, and nose for Reindeer Cupcakes!
SUPER easy – I love that there’s no extra work to prepping the elements for decorating your reindeer cupcakes. All you need are store-bought chocolate covered pretzels, red M&Ms, and candy eyes.
Make ahead – You can make these reindeer cupcakes ahead of time and refrigerate them until you’re ready to serve them. Less work over the busy holidays!
Reindeer Cupcakes Recipe Ingredients
For the chocolate cupcakes:
Cocoa powder – You’ll want unsweetened cocoa powder; Dutch process is the way to go. I use straight up Hershey’s or Ghirardelli for my cocoa powder.
Coffee – Freshly brewed coffee. I promise your chocolate cupcakes won’t taste like coffee! Just a half cup or so really highlights the chocolate flavors.
Eggs – Two large eggs.
Sour cream – I like to use full-fat sour cream. You can substitute buttermilk here, too, if that’s all you have.
Vanilla – Pure vanilla extract.
Flour – All-purpose flour.
Baking soda & baking powder
Salt – I like to use fine-grain sea salt in my baking.
For the chocolate buttercream:
Butter – Make sure it’s at room temp so it’s nice and soft, otherwise it will be hard to blend.
Powdered sugar
Salt
Cocoa powder
Vanilla
Heavy whipping cream
For decorating:
Chocolate covered pretzels – You can find these in the snack section or sometimes I find them in bulk.
M&Ms – Red M&Ms make the perfect nose. Buy a bag of M&Ms and pick out the red ones, then enjoy the rest while you’re whipping up your reindeer cupcakes!
Candy eyes – Found the baking section of many grocery stores.
How to Make the Cupcakes & Frosting
First, make your cupcakes. You’ll want to whisk together the cocoa powder and the coffee in a small bowl until liquified into chocolatey goodness.
Next, whisk together the wet ingredients, then sift the dry ingredients over the top. Mix together just until combined, and fill your lined muffin cups.
Bake the cupcakes just until a toothpick inserted into the center comes out clean, then pull them out to cool.
Whip up the frosting by beating the butter, powdered sugar, cocoa powder, and salt together, then drizzle in the vanilla and heavy whipping cream and whip until light and fluffy.
How to Decorate Reindeer Cupcakes
Pipe the frosting onto the cooled cupcakes with an open-star tip.
Press the pretzels into each side of the frosting.
Gently press in the nose and the eyes.
Tips for Success
Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.
I hope you love these Reindeer Cupcakes as much as my family and I do! They’re cute and festive and absolutely delicious. Rudolph approves!
Reindeer Cupcakes Recipe
Equipment
Ingredients
For the chocolate cupcakes:
1/2 cup Dutch process cocoa powder1/2 cup freshly brewed black coffee*2 large eggs1/2 cup sour cream2 teaspoons pure vanilla extract1 cup all-purpose flour spooned and leveled1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon fine-grain sea salt or table salt
For the chocolate buttercream:
1 cup unsalted butter softened to room temperature; 2 sticks3 1/2 cups powdered sugar1/8 teaspoon fine-grain sea salt or table salt1/2 cup Dutch-process cocoa powder2 teaspoons pure vanilla extract3-4 tablespoons heavy whipping cream
For decorating:
24 chocolate-covered pretzels12 red M&Ms24 candy eyes
Instructions
Make the chocolate cupcakes:
Make the chocolate buttercream:
Notes
Tips for Success
Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps up to 5 days; bring to room temperature before serving.
Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge and frost fresh.
Nutrition
The post Reindeer Cupcakes appeared first on Kitchen Treaty.
Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps up to 5 days; bring to room temperature before serving.
Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge and frost fresh.
Nutrition
The post Reindeer Cupcakes appeared first on Kitchen Treaty.