Everyone needs to make these reindeer cupcakes! Not only are they delicious, but they’re eye-catching and will make everyone think you have incredible decorating skills!
Are you hosting a Christmas get-together this year? If so, these Reindeer Cupcakes need to be on the list to make!
They are crazy easy to assemble – even if you don’t have any cake or cupcake decorating skills, you can EASILY pull these off!
I don’t know about you, but that’s my kind of festively decorated cupcake!
These reindeer Cupcakes are a MUST for any movie night that involves a Christmas movie or when you’re hosting a Christmas party! They would also be super cute in cookie tin gifts.
If you love Christmas cupcakes as much as I do, check out our Christmas Wreath Cupcakes, Easy Christmas Tree Cupcakes, and Melted Snowman Cupcakes!
How To Make Reindeer Cupcakes
Check out how simple this reindeer cupcake recipe is!
Ingredients For This Reindeer Cupcake Recipe
Here’s what you’ll need to gather for these scrumptious and festive cupcakes.
- Cupcake liners
- 1+ 1/2 cups all-purpose flour
- 1⁄2 cup unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1/3 cup + 1 tbsp canola oil
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 tsp vinegar
Topping
- Chocolate ganache (1.5 cup heavy cream + 12 oz cup chocolate chips + pinch of salt ) – see instructions below.
- m&m’s
- Edible eye candies
- Edible antlers made of chocolate ( 3 tablespoons of chocolate chips, melted )
Instructions For Making Reindeer Cupcakes
At first glance, this recipe will look complicated, but I promise it’s SUPER easy, and you’ll feel so amazing once you’re done!
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Whisk the flour, cocoa powder, baking powder, and baking soda together in a large bowl.
Step 3
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until it gets pale yellow.
Step 4
Add oil, keep whisking, then add dry ingredients.
Step 5
Finally, add buttermilk, vinegar, and hot water. Stir gently until just combined. Do not over-mix.
Step 6
The batter will be thin.
Step 7
Pour or spoon the batter into the liners until only halfway.
Step 8
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 9
Allow them to cool completely before decorating.
How To Make Chocolate Ganache Frosting
What is a chocolate ganache? It’s an easy and versatile recipe made with cream and Chocolate that can be used as a frosting, glaze, sauce, or filling.
Here’s how to make it:
- Start with heating the cream just until hot (and starting to bubble).
- Place chocolate in a medium mixing bowl and pour the hot cream over it. Let stand for 5 minutes.
- Whisk the mixture until smooth.
- Let the mixture sit on the counter and cool to room temperature while you make the cupcakes.
- Using a hand mixer, whip the mixture at low-medium speed until fluffy and medium-stiff peaks form, about 2 minutes.
- Use a piping bag to pipe on top of cooled cupcakes.
Making The Edible Antlers For Reindeer Cupcakes
- Stir until the chocolate melts. Transfer to a sealable plastic bag. Cut off 1 corner and pipe 20 antlers onto the lined tray.
- Place in the fridge for 5 mins or until set.
- Pipe the cooled chocolate ganache first. Arrange antlers and eyes on the cupcakes.
- Add red m&m’s to make noses.
(sorry, I forgot to take pictures of making these! Don’t overthink it – just pipe antler-like shapes and let them cool/harden. Once they’re on the cupcakes, they’ll look cute no matter the exact shape!)
Here is a close-up that shows how I shaped them:
Reindeer Cupcakes Recipe Tips And Notes
- I made cupcakes from scratch, but you could use your favorite box cake recipe. Or, to make it even easier, you could buy premade cupcakes at the grocery store!
- Instead of the ganache frosting, you could use store-bought chocolate frosting to save time.
- Boiling the heavy cream can cause skin to form on it, so I recommend not boiling it. Instead, heat it until just before boiling point – it will be hot enough and accomplish the goal of melting the chocolate.
- Make the ganache before the cupcakes so it can cool while you bake your cupcakes.
- For a denser frosting, skip the whipping. Instead, stir every fifteen minutes with a whisk as it chills.
Reindeer Cupcakes FAQs
If you have any questions about this fun recipe, please check to see if I’ve answered them below. If I haven’t, be sure to leave them in the comments so I can!
They will stay fresh in the fridge for up to 3 days if kept in an air-tight container or resealable plastic bag.
Yes, because the chocolate ganache frosting is made with heavy cream, these cupcakes need to be stored in the fridge until you’re ready to serve.
You can definitely freeze the cupcakes after baking (and cooling) them. However, I highly recommend waiting to decorate them until after they are thawed as the chocolate ganache frosting may not freeze (and thaw) well.
More Delicious Christmas Recipes
If you love these reindeer cupcakes, try these other ideas too!
- Bite-Size Christmas Tree Brownies
- Chocolate-Covered Strawberry Christmas Trees
- Cream Cheese Strawberry Santas
- Spice Eggnog Cake
Reindeer Cupcakes
Ingredients
- Cupcake liners
- 1+ 1/2 cups all-purpose flour
- 1⁄2 cup unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1/3 cup + 1 tbsp canola oil
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 tsp vinegar
Topping
- Chocolate ganache (1.5 cup heavy cream + 12 oz cup chocolate chips + pinch of salt )
- Edible eye candies
- Edible antlers made of chocolate ( 3 tablespoons of chocolate chips, melted )
- Red candies (like M&Ms)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the flour, cocoa powder, baking powder, and baking soda together in a large bowl.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until it gets pale yellow.
- Add oil, keep whisking, then add dry ingredients.
- Finally, add buttermilk, vinegar, and hot water. Stir gently until just combined. Do not over-mix.
- The batter will be thin.
- Pour or spoon the batter into the liners until only halfway.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow them to cool completely before decorating.
How To Make Chocolate Ganache Frosting
- Start with heating the cream just until hot and starting to bubble.
- Add chocolate and remove from heat. Let stand for 5 minutes.
- Whisk the mixture until smooth.
- Cover with plastic wrap and refrigerate until cool and slightly firm (about an hour).
- Using a mixer, whip the mixture at medium speed until fluffy and forms medium-stiff peaks (about 2 minutes).
- Use a piping bag to pipe on top of cooled cupcakes.
Making The Edible Antlers
- Stir until the chocolate melts. Transfer to a sealable plastic bag. Cut off 1 corner and pipe 20 antlers onto the lined tray.
- Place in the fridge for 5 mins or until set.
- Pipe the cooled chocolate ganache first. Arrange antlers and eyes on the cupcakes. Use red m&m’s to make noses.
The post Reindeer Cupcakes With Chocolate Ganache appeared first on Made In A Pinch.
