These super cute Reindeer Cupcakes are perfect for Christmas baking, especially if you want to get the kids involved! They will love creating the cute face of Rudolph, and love eating the chocolate cupcake even more! The cupcake and buttercream are an easy chocolate based recipe, and the decorations for the face are made from pretzels snapped in half for antlers, candy eyes, chocolate buttons for the snout and red fondant circles for the nose. If you can find any suitable red sweets or candies for the nose you can use those instead. I think Santa would love a Reindeer Cupcake left out for him on Christmas Eve!
To start I made the sponge by creaming together butter and sugar, whisking in eggs and milk, then whisking in cocoa powder and self raising flour.
I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.
To decorate the Reindeer Cupcakes, I made a chocolate buttercream which I piped onto the sponge. I smoothed it out using a palette knife, then added pretzels for antlers, candy eyes and a chocolate button and red fondant for the nose.
I made all of my Reindeer Cupcakes into red nosed Rudolphs, he is the best reindeer after all!
The Reindeer Cupcakes were super chocolatey and super adorable!
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For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 1 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
- 1/4 tsp Baking powder
For the buttercream
- 200 g Butter or baking spread
- 350 g Icing sugar
- 50 g Cocoa powder
- 1 1/2 tbsp Milk
- Red fondant or red sweets
- Chocolate buttons
- Candy eyes
If you are making the nose from fondant, do this first so they can dry and harden. Roll out your red fondant on a smooth surface dusted with icing sugar, and cut out circles using a 10mm round fondant plunger
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, cream together the butter and caster sugar until smooth
Add the eggs and milk, and whisk in
Add the self raising flour, cocoa powder and baking powder and whisk in
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely
To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth
Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon
Snap the pretzels in half and stick in the top for the reindeers antlers
Add the candy eyes, then add the chocolate button and stick the red fondant circle or red sweet on top of the button using a little buttercream to make it stick
Store in an airtight container in a cool place, eat leftovers within 3 days
The pretzels will go a little soft from contact with the buttercream after a day or so, so if you're making them the day before, wait to put the pretzels in to keep their crunch!
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