Description

These adorable Reindeer Cupcakes are festive treats perfect for the holiday season. Moist cocoa cupcakes topped with rich chocolate buttercream, decorated with candy eyes, pretzels antlers, and a bright red Smartie nose create a fun and delicious dessert that kids and adults will love. Easy to bake and decorate, these cupcakes bring a playful winter charm to any party or gathering.

Ingredients

Scale

Cakes

175 g salted butter, cubed and room temperature
200 g white caster sugar (superfine sugar)
3 medium free-range eggs, room temperature
125 ml whole milk, room temperature
200 g self-raising white flour (self rising flour)
40 g cocoa powder (dutch processed)

Buttercream Frosting

400 g icing sugar (powdered sugar)
200 g salted butter, softened
75 g cocoa powder (dutch processed)
100 ml whole milk

Decoration

12 red Smarties (or M&Ms)
12 giant milk chocolate buttons
24 candy eyes
24 pretzels

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Instructions

Preheat the oven: Set your oven to 180C (160C fan-assisted) to prepare for baking the cupcakes.
Make the cake batter: In a large mixing bowl, beat the caster sugar and softened butter with an electric mixer or by hand until creamy. Crack in the eggs and add the milk, beating until just combined. Sift in the self-raising flour and cocoa powder, then fold everything together gently until the batter is smooth and even.
Prepare the muffin tray: Line a 12-hole muffin tray with cupcake cases, ensuring even distribution for consistent baking.
Bake the cupcakes: Divide the batter evenly into the muffin cases, leveling the tops for even rising. Bake for about 20 minutes until the cupcakes have risen, are firm to the touch, and a skewer inserted into the center comes out clean.
Cool the cupcakes: Transfer the baked cupcakes to a wire rack and allow them to cool completely before decorating.
Make the buttercream frosting: In a large bowl, whisk the softened butter until creamy. Sift in the icing sugar and cocoa powder, then add the milk. Whisk everything together starting slowly and gradually increasing speed until the frosting is light and smooth; this may take several minutes.
Pipe the frosting: Transfer the chocolate buttercream to a piping bag fitted with a French tip or an open star nozzle. Pipe tall swirls of frosting on top of each cooled cupcake, reserving a small amount of frosting for assembling decorations.
Add the reindeer face: Place a giant milk chocolate button just below the center of each piped swirl. Dab the back of each red Smartie with a little reserved frosting and stick them onto the center of the chocolate buttons to form the nose.
Attach the eyes: Position two candy eyes above each chocolate button on the frosting to create the reindeer’s eyes.
Create antlers: Break one side of each pretzel (or use whole if preferred) and push two pretzels into the frosting atop each cupcake to mimic antlers, completing the reindeer look.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter and frosting.
You can substitute red Smarties with M&Ms or similar candy for the noses.
Break pretzels gently to create antler shapes; whole pretzels work too for a different look.
The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Allow refrigerated cupcakes to come to room temperature before serving for optimal texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American