Description
These Reindeer Cupcakes are a delightful holiday treat featuring rich chocolate cupcakes topped with creamy cocoa frosting and decorated to look like festive reindeer using pretzels, red candies, and edible eyes. Perfect for Christmas parties or winter celebrations, they combine moist, tender cake with a smooth and flavorful chocolate buttercream.
Ingredients
Scale
Cupcakes
- 200 g unsalted butter (room temperature)
- 200 g light brown soft sugar
- 150 g self-raising flour
- 50 g cocoa powder
- 4 medium eggs
Frosting
- 200 g unsalted butter (room temperature)
- 350 g icing sugar
- 50 g cocoa powder
- 1 tsp vanilla extract
- 75 ml evaporated milk
Decoration
- 12 pretzels (halved)
- 12 red M&Ms or Smarties
- 12 sets of edible eyes
Instructions
- Prepare for Baking: Preheat your oven to 180ºC (160ºC fan). Line a 12-hole muffin tin with baking cups or muffin cases to prevent sticking.
- Make the Cupcake Batter: In a mixing bowl, beat the 200 g of unsalted butter and 200 g of light brown soft sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Dry Ingredients and Eggs: Gradually add 150 g self-raising flour and 50 g cocoa powder to the butter mixture. Then, add the 4 medium eggs. Beat all ingredients together until the batter is smooth and fully combined.
- Portion and Bake: Divide the batter evenly among the 12 prepared muffin cases. Place in the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool entirely on a wire rack before frosting. This prevents the frosting from melting.
- Prepare the Frosting: In a clean bowl, beat 200 g unsalted butter alone for a few minutes until softened. Gradually add 350 g icing sugar and 50 g cocoa powder while beating continuously to combine.
- Add Vanilla and Milk: Stir in 1 teaspoon of vanilla extract. Slowly pour in 75 ml evaporated milk while beating until the frosting reaches a smooth and spreadable consistency.
- Decorate the Cupcakes: Using a piping bag fitted with your favorite tip, pipe the cocoa frosting onto the cooled cupcakes in a swirl or desired pattern.
- Add Festive Decorations: Finish by placing two halved pretzels into each cupcake to resemble antlers, add a red M&M or Smarties as the Rudolph nose, and attach two edible eyes to complete the reindeer face.
Notes
- Ensure that the butter used in both the batter and frosting is at room temperature for easier mixing and better texture.
- Allow cupcakes to cool fully before frosting to avoid melting the buttercream.
- You can substitute evaporated milk with regular milk but it may slightly affect the frosting’s richness.
- Use a piping bag with a star tip for a classic look or any tip of your preference to decorate the cupcakes.
- Store finished cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: reindeer cupcakes, chocolate cupcakes, holiday cupcakes, Christmas cupcakes, festive dessert, chocolate frosting, holiday treats
