Christmas Reindeer Cupcakes
These Christmas reindeer cupcakes look like Rudolph. It is a moist chocolate cupcake topped with hot chocolate frosting. It is topped with candy eyes, red candy for the nose, and pretzels for the ears.
Servings: 12 cupcakes
Calories: 289kcal
Ingredients
Chocolate Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Wholesome Organic Fair Trade Cane Sugar
- 1/4 cup Oil canola or vegetable
- 1 tsp Pure vanilla extract
- 1/2 cup Buttermilk room temperature
- 2 Large eggs room temperature
- 1/2 cup Hot water
Hot Chocolate Frosting
- 1 cup Unsalted butter room temperature
- 2 cups Wholesome Organic Fair Trade Powdered sugar sifted
- 1/4 cup Unsweetened cocoa powder sifted
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 1/2 cup Heavy cream
- 1/3 cup Hot chocolate mix
- 12 Red candies for nose
- 24 Eye Sprinkles for eyes
- 12 Pretzels cut in half for the antlers.
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F Line a 12 cup muffin tin with muffin liners. Set aside
- In a large mixing bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.1 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- Heat 1/2 cup hot water on the stove in a sauce pan until steaming. Mix the cane sugar, oil, vanilla, buttermilk, and eggs in a separate mixing bowl. Slowly whisk in the hot water.1/4 cup Oil, 1 tsp Pure vanilla extract, 1/2 cup Buttermilk, 2 Large eggs, 1/2 cup Hot water, 3/4 cup Wholesome Organic Fair Trade Cane Sugar
- Slowly pour in the wet ingredients into the dry ingredients and whisk until just combined.
- Use a cookie scoop to scoop the cupcake batter into the pan. Fill the liners about 3/4 full.
- Bake for 16-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Allow the cupcakes to cool completely.
Hot Chocolate Frosting
- In a saucepan over medium heat, heat the heavy cream until steaming. Add the hot chocolate mix and mix until sugar is melted. Cool completely. In a large bowl, sift the powdered sugar and cocoa powder together.2 cups Wholesome Organic Fair Trade Powdered sugar, 1/2 cup Heavy cream, 1/3 cup Hot chocolate mix, 1/4 cup Unsweetened cocoa powder
- Using a mixer, beat the butter on high speed for 3 minutes. Then, add in half of the powdered sugar/ cocoa powder and mix on low speed until combined. Add the rest of the powdered sugar.1 cup Unsalted butter
- Add the vanilla, salt, and hot chocolate cream. Mix on low until combined, then switch to high speed and beat until fluffy.1 tsp Pure vanilla extract, 1/2 tsp Salt
- Use a cookie scoop and top the cupcakes with a scoop of frosting. Use a spoon to smooth the frosting on the top of the cupcake.
- Top the cupcakes with the candy eyes, red candy, and 1 pretzel cut in half for the antlers.12 Red candies, 24 Eye Sprinkles, 12 Pretzels
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 289kcal | Carbohydrates: 16g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 332mg | Potassium: 124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg