Chocolate Reindeer Cupcak

In the form of a super moist, super chocolatey cupcake. Of course, Rudolph and his friends are covered in whipped chocolate frosting that tastes almost mousse like and then decorated with chocolate covered pretzels, mini Nilla Wafers and M&Ms. Seriously, I never knew Reindeer could taste so good!


Honestly though these are the cutest cupcakes. They are so fun and so good and so simple!

They are perfect for any of your upcoming Christmas parties and trust me people with go crazy for them. Like out of their mind, do anything for these cupcakes. I was taking pictures and taking forever because I am not a photographer and taking pretty pictures is harder than you may think! Anyway, I was taking way too long because I had some very hungry people chomping at the bit for one of these guys! Someone had a bit of a meltdown because she could not wait any longer to bite Rudolph’s nose off……Asher.


The whole time I was taking pictures of these cute little guys I had some nice background music of “Tiegy I am hungry, my tummy is hungry for those cupcakes, I want Rudolph”. They are almost too cute to eat……..almost.



Chocolate Reindeer Cupcakes

  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Total time: 1 hour

Yields: 24 Reindeer Cupcakes


    • For the Cupcakes:
    • 1 1/4 cups sugar
    • 1-3/4 cups all-purpose flour
    • 1 cup cocoa
    • 1-1/2 teaspoons baking powder
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 eggs, room temperature*
    • 1 cup Buttermilk, room temperature*
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling hot coffee
    • Whipped Chocolate Frosting:
    • 3 sticks Unsalted Butter, Softened
    • 3 cups Powdered Sugar
    • 3/4 cups Cocoa Powder
    • 2 teaspoons Vanilla Extract
    • 1/8 cup Milk, or more
    • To assemble:
    • 24 Mini Nilla Wafer Cookies
    • 23 Brown M&M’s or brown Reeses Pieces
    • 1 Red M&M
    • 48 Candy Eyes or White Chocolate Chips
    • 24 Pretzel Thins, brocken in half*
    • 1/2 cup Chocolate Chips, melted


For the cupcakes: Heat oven to 350°F. Line muffin cups with cupcake liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling coffee (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.

For the frosting: Beat butter on medium speed for two minutes. Add the powdered sugar and whip until combined. Add the cocoa powder and whip until fully incorporated. Mix in the vanilla and milk. Add more milk if the frosting if the frosting looks to dark. You want the color to be light brown like milk chocolate mousse. Whip for one last minute. Frost the cupcakes.

To assemble: Line a baking sheet with wax papper. Carefully break pretzels into large antlers(I over-broke several pretzels before I got it just right, so you may want to be prepared with extra pretzels). Dip the tops of the antlers in the melted chocolate and place on the baking sheet and place in the fridge to harden.

Generously frost the cupcake with chocolate frosting.

Place the mini vanilla wafer near the bottom center of the cupcake. Place a small amount of the frosting onto the back of the red or brown M&M and attach it to the top center of the vanilla wafer.

Once the chocolate has hardened to the antlers remove them from the fridge and attach the pretzels at the top of the cupcake, pointing diagonally outward or inward(whatever you prefer).

After the pretzel antlers are arranged, add the M&M or candy eyes into place (for me it was directly above the vanilla wafer snout).

*To bring eggs to room temp, place them in a glass of hot water for 5 minutes.

*To bring the buttermilk to room temp, place in the microwave for about 30 seconds.

*The pretzel thins are the nig size pretzel twist, but they are thin not thick.

All this context gathered from


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