Reindeer Cupcakes Recipe
These cute Christmas cupcakes are guaranteed to steal the show at any holiday potluck or party! The cake is rich, moist, and tender and topped with the creamiest whipped chocolate buttercream frosting. Chocolate covered pretzels make the perfect antlers, then they're finished with candy eyes and an M&M nose.
Ingredients
For the chocolate cupcakes:
- 1/2 cup Dutch process cocoa powder
- 1/2 cup freshly brewed black coffee*
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine-grain sea salt or table salt
For the chocolate buttercream:
- 1 cup unsalted butter softened to room temperature; 2 sticks
- 3 1/2 cups powdered sugar
- 1/8 teaspoon fine-grain sea salt or table salt
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy whipping cream
For decorating:
- 24 chocolate-covered pretzels
- 12 red M&Ms
- 24 candy eyes
Equipment
- 1 standard-size muffin tin
- 1 stand mixer or hand-held mixer
Instructions
Make the chocolate cupcakes:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
- In a small heatproof bowl, whisk together the cocoa powder and hot coffee until smooth. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, sour cream, and vanilla until well-combined, about 1 minute. Pour in the cooled chocolate mixture and whisk again until the batter is uniform in color.
- Place a sifter over the bowl and sift the flour, baking soda, baking powder, and salt directly over the wet ingredients. Use a spatula to gently fold everything together just until combined. The batter will be thin - this is exactly how it should look.
- Divide the batter evenly between the cupcake liners, filling each about 3/4 full.
- Bake in the center of the oven until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 22-28 minutes (for my oven, it took more like 28 minutes, but if your oven runs hotter, it may more on the 22 minute side. I suggest checking them early on.) The cupcakes will be flat on top, not rounded like a muffin.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the chocolate buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter until smooth. Add the powdered sugar, cocoa powder, and salt and mix on low speed until the mixture looks combined but still crumbly.
- Slowly add the vanilla and 3 tablespoons of the cream while on low speed, then increase the speed to medium-high and beat for 4-5 minutes until light, fluffy, and smooth. If the frosting seems too thick to pipe onto the cupcakes, add the remaining 1 tablespoon of cream.
- Transfer the buttercream to a piping bag fitted with a large open-star top (such as Wilton 1M). Pipe generous swirls onto each cooled cupcake.
- Press two pretzels into the top for antlers, add a red M&M nose, and finish with two candy eyes.
- Serve immediately or store in the fridge for up to 3 days until ready to serve.
Notes
* If you prefer not to use coffee, you can simply replace it with ½ cup of boiling water instead. The purpose of the coffee is to intensify the chocolate flavor, not to add a coffee taste, so the cupcakes will still be deliciously chocolatey without it.
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.
- 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 Facts
Serving: 1cupcake, Calories: 385kcal, Carbohydrates: 50g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 181mg, Potassium: 162mg, Fiber: 3g, Sugar: 36g, Vitamin A: 629IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 2mg