Reindeer Cupcakes: the simple, funny recipe for your Christmas holidays

We love themed desserts, and at this time of year, there is no shortage of ideas. If you’re looking for a fun, delicious dessert that will brighten up any child’s day and adults, these Reindeer Cupcakes are just what you’re looking for.

This recipe is easy to make during the Christmas holidays and children will love it. Get them involved in the baking process and let them each design their own reindeer cupcake. But don’t think they’re only for kids, adults will love the rich chocolatey taste and crunchy texture.

You need basic pantry staples to make the cupcakes and a few candies to create the reindeers. Use various colors, but remember to keep the red nose for the special Rudolph cupcakes!

Tips

Use boxed cake mix for an easy shortcut!

Use round vanilla wafers (Nilla wafers) as an alternative for the reindeer nose.

A plain chocolate frosting will also work: simply whisk together 1 cup butter, 1/3 cup cocoa powder, 2 cups powdered sugar, and 2 tbsp. milk.

Can’t find candy eyes? Use white M&M’s with a dot of melted chocolate.

Use different colored candies for the reindeer noses to keep it fun! Use M&M’s, Jelly Tots, or miniature Smarties.

If you don’t want cupcakes, you can make chocolate brownies and decorate them in the same way!

How To Store Reindeer Cupcakes

The cupcakes can be made in advance, but add the pretzels just before serving as they may become soggy.

Store the frosted cupcakes in an airtight container for up to 3 days. Storing them in the fridge will dry them out. Make sure that the cupcakes cool first, otherwise they might become sticky.

You can freeze unfrosted cupcakes. Allow them to cool completely, before wrapping them tightly with a few layers of plastic wrap, and placing them in an airtight container. Freeze them for up to 3 months. Allow to thaw completely before frosting.

How To Make Reindeer Cupcakes

Mix together dry ingredients for the cupcake base.

Add the eggs and whisk to combine.

Add the remaining ingredients and whisk again.

Line a muffin tin with cupcake liners, and fill the molds about ¾ full with the chocolate batter.

Bake at 180°C/350°F for 15 min. Let them cool.

In the meanwhile, mix together cocoa, hazelnut cream, and cream cheese for the frosting.

Spread the chocolate frosting on the cupcake.

Use the chocolate frosting to stick the round biscuits, small candies, candy eyes, and pretzels to the cupcake to create a reindeer face.

Notes

When cupcakes come out of the oven, they still release a bit of steam while cooling. Allow the cupcakes to cool completely before you frost them, this will help the frosting to stick to them.