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Reindeer cupcakes

  • 0:45 Prep
  • 0:20 Cook
  • 18 Servings


  • 100g dark chocolate
  • 1 cup (250ml) water
  • 125g butter, softened
  • 1 1/4 cups (255g) brown sugar
  • 3 eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/4 cup (30g) cocoa powder
  • 36 large pretzels
  • 18 white chocolate buttons
  • 18 red M&M’s
  • 36 green M&M’s
  • Chocolate piping gel

Chocolate buttercream

  • 125g butter, softened
  • 3 cups (600g) icing sugar mixture
  • 1/3 cup cocoa powder
  • 2 tablespoons milk


  • 1
    Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.
  • 2
    Combine the chocolate and water in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Set aside to cool completely.
  • 3
    Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flours, cocoa powder and chocolate mixture, in batches, and stir to combine. Divide evenly among the lined pans.
  • 4
    Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  • 5
    To make the buttercream, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, cocoa and milk, in batches, beating well between each batch.
  • 6
    Spread icing evenly over each cupcake. Arrange the pretzel on each cupcake to create antlers. Place a white chocolate button on the opposite side to create a nose. Use the piping gel to attach the red M&M’s to create a red nose. Arrange green M&M’s for eye, and top with chocolate piping gel for pupils. Place on a serving platter to serve.

Source: taste.com.au


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