Homemade Reindeer Cupcakes

• 1 c unsalted butter, softened
• 4 c powdered sugar
• ½ c cocoa powder
• ½ t salt
• 1 t vanilla
• 3-4 T milk (or heavy cream)
• ¼ c chocolate chips
• ¼ c cinnamon candies (or red mini M&Ms) – about 30 pieces
• ¼ c mini chocolate chips (about 60 pieces)

Directions For Homemade Reindeer Cupcakes

Directions:

Preheat the oven to 350 degrees.  Place liners in your cupcake pan(s) and set aside. 

For the cupcakes – In the bowl of a stand mixer, combine the softened butter and sugar.  Cream until combined for about 2 minutes. 

Add in the vanilla, oil and eggs.  Mix well. 

Pour in the milk and mix again.  The mixture will appear curdled – this is normal.

Add in all the dry ingredients: flour, baking powder, salt and cocoa powder.  Mix thoroughly.  Stop the machine, scrape down the sides and mix again.

Using an ice cream scoop or ¼ cup measuring cup, scoop out enough batter to fill each of the paper lined cupcake cavities until about ⅔ full. 

Bake in the preheated oven for about 14-16 minutes or until the edges are set and a toothpick inserted in the center of a cupcake comes out clean. Set to the side to cool completely before decorating.

FROSTING DIRECTIONS

• For the frosting – In the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar.  Mix until combined.
• Add the remaining powdered sugar, cocoa powder and 2 tablespoons worth of the milk.  Mix on low speed until combined. 
• Bump up the speed and mix on med/high for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.  Only add the remaining milk if it still appears dry and crumbly.  Mix thoroughly.  Transfer the frosting to a piping bag, set aside.

• Melt the chocolate chips in a microwave safe bowl for about 30 seconds and stir until smooth.  If needed, heat for another 10-15 seconds.  Transfer to a piping bag and allow to cool slightly, if needed. 
• Lay out a sheet of parchment and cut a small hole in the end of the melted chocolate piping bag.  Pipe out the reindeer antlers – try to keep them similar in size and design.   You’ll want to pair them up together when it’s time to assemble.  Make more than you will need for the cupcakes to ensure for breakage.  Place in the fridge/freezer for about 30 minutes or until set. 

How to make reindeer antlers for cupcakes

• To assemble – Cut a large hole in the end of the frosting bag.  Pipe a large round mound on each cupcake. 
• Invert two mini chocolate chips for the eyes so that the pointy end is inserted into the frosting. 
• Set one red candy for the nose (or a combo of brown chocolate M&Ms and red M&Ms), press to stick it in place. 
• Very carefully remove the antlers from the parchment and insert two pieces into the mound to create the reindeer’s antlers. 

Repeat with the remaining cupcakes. 

These cupcakes are pure chocolate goodness! Every bite is perfection. They are cute enough to win the most darling Christmas dessert award!

Sharing is Caring!

This is one of the best cupcake recipes for the holidays! Too busy to make this right away?! Pin it for later!  Pin this project to your favorite craft board on Pinterest and it’ll be waiting for you when you’re ready.

I would really love to hear what you think about this stencil making idea! If you try it out, I would sure like to see it! Share on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest! #LauraKellyDesigns

This post contains affiliate links. If you make a purchase, it is no extra cost to you but supports me and my small business.

XOXO,

Laura

Yield: 24 Cupcakes

Homemade Chocolate Reindeer Cupcakes

Print

These cupcakes are perfect for holiday parties, family get-togethers,
and cozy nights by the fireplace. They're as fun to make as they are to eat,
making them a delightful project for kids and adults alike.

Prep Time 30 minutes

Cook Time 14 minutes

Additional Time 30 minutes

Total Time 1 hour 14 minutes

Ingredients

• For the cupcakes -
• ½ c unsalted butter, softened
• ¾ c sugar
• ¼ c oil
• 2 eggs
• 2 t vanilla
• ¾ c milk
• 1 ¼ c flour
• 1 ½ t baking powder
• ½ t salt
• ½ c cocoa powder
• For the frosting -
• 1 c unsalted butter, softened
• 4 c powdered sugar
• ½ c cocoa powder
• ½ t salt
• 1 t vanilla
• 3-4 T milk (or heavy cream)
• ¼ c chocolate chips
• ¼ c cinnamon candies (or red mini M&Ms) - about 30 pieces
• ¼ c mini chocolate chips (about 60 pieces)

Instructions

Preheat the oven to 350 degrees.  Place liners in your cupcake pan(s) and set
aside. 

For the cupcakes - In the bowl of a stand mixer, combine the
softened butter and sugar.  Cream until
combined for about 2 minutes. 

Add in the vanilla, oil and eggs.  Mix well. 

Pour in the milk and mix again.  The mixture will appear curdled - this is normal.

Add in all the dry ingredients: flour, baking powder, salt and cocoa powder.  Mix thoroughly.  Stop the machine, scrape down the sides and mix again.

Using an ice cream scoop or ¼ cup measuring cup, scoop out enough batter to fill each of the paper lined cupcake cavities until about ⅔ full. 

Bake in the preheated oven for about 14-16 minutes or until the edges are set and a toothpick inserted in the center of a cupcake comes out clean. Set to the side to cool completely before decorating.

For the frosting - In the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar.  Mix until combined.

Add the remaining powdered sugar, cocoa powder and 2 tablespoons worth of the milk.  Mix on low speed until combined. 

Bump up the speed and mix on med/high for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.  Only add the remaining milk if it still appears dry and crumbly.  Mix thoroughly.  Transfer the frosting to a piping bag, set aside.

Melt the chocolate chips in a microwave safe bowl for about 30 seconds and stir until smooth.  If needed, heat for another 10-15 seconds.  Transfer to a piping bag and allow to cool slightly, if needed. 

Lay out a sheet of parchment and cut a small hole in the end of the melted chocolate piping bag.  Pipe out the reindeer antlers - try to keep them similar in size and design.   You’ll want to pair them up together when it’s time to assemble.  Make more than you will need for the cupcakes to ensure for breakage.  Place in the idge/freezer for about 30 minutes or until set. 

To assemble - Cut a large hole in the end of the frosting bag.  Pipe a large round mound on each cupcake. 

Invert two mini chocolate chips for the eyes so that the pointy end is inserted into the frosting. 

Set one red candy for the nose (or a combo of brown chocolate M&Ms and red M&Ms), press to stick it in place. 

Very carefully remove the antlers from the parchment and insert two pieces into the mound to create the reindeer’s antlers. 
Repeat with the remaining cupcakes

Notes

Storage:  Cupcakes can be stored in an airtight container for up to 3 days in the fridge. The antlers are fragile - they are best inserted just prior to serving.