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+ servings

Reindeer Cupcakes

The cutest, most delicious reindeer cupcakes, with a chocolate cupcake topped with a chocolate buttercream. They are decorated with pretzels, sprinkle red nose and candy eyes. These cupcakes are so simple to make and perfect festive dessert for the family. 
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 386 kcal

Ingredients
 
 

CHOCOLATE CUPCAKE

  • 120 g boiling water
  • 160 g all-purpose flour
  • 200 g granulated sugar
  • 50 g dutch processed cocoa powder
  • 1 teaspoon instant espresso powder optional
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream, 18% room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

CHOCOLATE BUTTERCREAM

  • 100 g dark chocolate
  • 75 g heavy cream
  • 100 g butter cool room temperature
  • 175 g powdered sugar
  • 10 g dutch processed cocoa powder
  • 1 teaspoon vanilla extract

DECORATION

  • Prezelts cut in half
  • Red sprinkle for the nose
  • Candy eyes

Instructions
 

CHOCOLATE CUPCAKE

  • Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
  • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
    120 g boiling water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    160 g all-purpose flour, 200 g granulated sugar, 50 g dutch processed cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    120 g sour cream, 18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 12 cupcake liners and bake them for 17-20 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

CHOCOLATE BUTTERCREAM

  • Melt the dark chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to body temperature (it’s important that it’s not too hot).
    100 g dark chocolate, 75 g heavy cream
  • Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar and cocoa powder.
    100 g butter, 175 g powdered sugar, 10 g dutch processed cocoa powder
  • In your stand mixer, use the paddle attachment, start by creaming the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix 2 minutes more.
  • On low speed, add the vanilla extract and the sifted cocoa powder and powdered sugar in 2 portions, until each addition is fully incorporated. Then, scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
    1 teaspoon vanilla extract
  • Finally add the melted dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
  • Tip: If the buttercream feels too soft, place in the fridge for 10 minutes. Then give it a good mix again before adding it to the piping bag.
  • With a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
  • Transfer the buttercream to a piping bag with a large round piping tip. Pipe the buttercream on the cupcakes. Add a piece of baking paper to a baking tray and place the cupcakes upside down and give it a gentle prep down so the buttercream gets a flat surface. Place the tray in the freezer for 5 minutes.
  • Gently lift the cupcakes of the baking paper and decorate with the pretzels, candy eyes and a red sprinkle as a nose.
    Prezelts, Red sprinkle for the nose, Candy eyes
  • Serve it on the day, but it can also last well for 2-3 days on the kitchen counter, in an airtight container.

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Nutrition

Calories: 386kcalCarbohydrates: 49gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 251mgPotassium: 188mgFiber: 3gSugar: 34gVitamin A: 359IUVitamin C: 0.04mgCalcium: 57mgIron: 3mg
Keyword chocolate cupcake, christmas, cupcakes, reindeer cupcakes
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