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Reindeer Cupcakes

Chocolate reindeer cupcakes decorated with gold antlers, candy eyes, and red noses on a white plate.
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Deliciously chocolatey and festive, these Reindeer Cupcakes feature a rich chocolate base, creamy fudge frosting, and playful decorations like pretzels, candy eyes, and M&Ms—perfect for holiday parties and family baking fun.

Ingredients

Scale
  • 200g unsalted butter (room temperature)
  • 200g light brown soft sugar
  • 150g self-raising flour
  • 50g cocoa powder
  • 4 medium eggs
  • 350g icing sugar
  • 1 tsp vanilla extract
  • 75ml evaporated milk (or double cream)
  • 12 small pretzels (halved)
  • 12 red M&Ms or Smarties
  • 12 sets of edible candy eyes

Instructions

  1. Preheat your oven to 180ºC (350ºF) or 160ºC fan and line a 12-hole muffin tray with cupcake cases.
  2. In a mixing bowl, beat the unsalted butter and light brown sugar until light and fluffy.
  3. Add the self-raising flour, cocoa powder, and eggs. Mix until combined, being careful not to overmix.
  4. Divide the batter evenly among the cupcake cases and bake for 20–22 minutes, or until a toothpick comes out clean.
  5. Let the cupcakes cool completely on a wire rack before decorating.
  6. For the frosting, beat the butter until soft, then add icing sugar and cocoa powder gradually.
  7. Stir in vanilla extract and slowly add evaporated milk while mixing until smooth and creamy.
  8. Pipe the frosting onto cooled cupcakes using a star or round tip.
  9. Add two pretzel halves for antlers, candy eyes just below the antlers, and a red M&M for the nose to create a reindeer face.

Notes

  • Decorated cupcakes can be frozen, but it’s best to add decorations after thawing.
  • Store at room temperature in an airtight container for up to 3 days.
  • Use gluten-free flour for a GF version of this recipe.
  • Try vanilla or red velvet as base cupcake variations.
  • Add edible glitter for extra festive flair.

Nutrition

Find it online: https://recipeeasily.com/reindeer-cupcakes-christmas-recipe/