Description
Festive Rudolph Reindeer Cupcakes! Moist chocolate cupcakes with creamy chocolate buttercream, pretzel antlers, candy eyes, and a red M&M nose. Perfect for the holidays!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 24 pretzel twists
- 48 candy eyes
- 24 red M&Ms (or other red candies for the nose)
- Chocolate sprinkles (optional, for extra decoration)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or the bowl of a stand mixer), beat the softened butter on medium speed until light and fluffy (3-5 minutes).
- Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed until combined.
- Add the heavy cream, vanilla extract, and salt. Beat on medium speed until the frosting is smooth and creamy. Adjust cream/sugar for consistency.
- Beat the frosting on high speed for 1-2 minutes to make it extra light and fluffy (optional).
- Once the cupcakes are completely cool, frost them generously with the chocolate buttercream frosting.
- Gently insert two pretzel twists into the top of each cupcake to create the reindeer antlers.
- Place two candy eyes on each cupcake, just below the antlers. Use a small dab of frosting to secure them if needed.
- Attach a red M&M (or other red candy) to the center of each cupcake to create Rudolph’s signature red nose.
- Sprinkle some chocolate sprinkles around the base of the cupcakes.
- Place the finished cupcakes in the refrigerator for about 15-20 minutes to allow the frosting to set slightly. Serve and enjoy!
Notes
- Make sure your butter and eggs are at room temperature for the best results.
- Don’t overmix the cupcake batter.
- Always let the cupcakes cool completely before frosting.
- Get creative with your decorations!
- You can make the cupcakes and frosting ahead of time and store them separately.
- When inserting the pretzel antlers, be gentle to avoid breaking the cupcakes.
- Adjust the amount of heavy cream or powdered sugar as needed to achieve the perfect frosting consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes