INGREDIENTS:

1 chocolate cake mix, 4 eggs, 1/2 cup milk, 1/2 cup unsalted butter (melted), 1/3 cup sour cream, 1 cup unsalted butter (softened), 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 1/4 cup heavy cream, 4 cups powdered sugar, pretzels, red M&M’s, candy eyes

Cupcakes:

• 1 chocolate cake mix
• 4 eggs
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• 1/3 cup sour cream

Frosting:

• 1 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 3 cups powdered sugar

Toppings:

• Red M&M’s (for noses)
• Pretzels (for antlers)
• Candy Eyes

INSTRUCTIONS how to make Reindeer Cupcakes:

Cupcakes

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
2. Mix Ingredients: In a large bowl, combine the chocolate cake mix, eggs, milk, melted butter, and sour cream. Stir until the mixture is smooth.
3. Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
4. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before adding frosting.

Frosting

1. Make the Frosting: In a bowl, beat the softened butter until creamy. Gradually add the cocoa powder, vanilla extract, heavy cream, and powdered sugar, mixing until the frosting is smooth and fluffy.
2. Frost the Cupcakes: Spread or pipe the chocolate frosting onto each cooled cupcake.

Decoration

1. Create Reindeer Faces: Place two pretzels at the top of each cupcake to resemble antlers, add a red M&M in the center for the nose, and position two candy eyes above the nose to complete each reindeer face.

How to store Reindeer Cupcakes:

How to Store Reindeer Cupcakes
Store your decorated Reindeer Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator, where they will stay fresh for up to 5 days. Before serving, let them sit at room temperature to soften the frosting.

How to Freeze Reindeer Cupcakes
To freeze, place undecorated cupcakes in an airtight container or wrap them individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting and decorating. Frosted cupcakes can also be frozen, but decorations like candy eyes and pretzels may not retain their texture when thawed, so it’s best to add those fresh after thawing.

Tips for Making the Perfect Reindeer Cupcakes:

• Use Fresh Pretzels: To keep the “antlers” crisp, use fresh pretzels for each batch. Stale pretzels may soften and lose their shape.
• Chill the Frosting: If the frosting is too soft while decorating, chill it for a few minutes. This will make it easier to pipe or spread neatly.
• Add Decorations Right Before Serving: For the best look, add candy eyes, M&M noses, and pretzels just before serving. This prevents the pretzels from absorbing moisture and getting soggy.
• Experiment with Different M&M Colors: Use different colors to create a whole reindeer family or stick with red for the classic Rudolph look.

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Print

Reindeer Cupcakes

Reindeer Cupcakes are festive chocolate treats topped with cocoa frosting, pretzel antlers, M&M noses, and candy eyes—perfect for holiday fun!

Course Dessert

Cuisine American

Keyword chocolate cupcakes, cupcake recipe, reindeer cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24

Ingredients

Cupcakes:

• 1 chocolate cake mix
• 4 eggs
• 1/2 cup milk
• 1/2 cup unsalted butter melted
• 1/3 cup sour cream

Frosting:

• 1 cup unsalted butter softened
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 4 cups powdered sugar

Toppings:

• Pretzels for antlers
• Red M&M’s for noses
• Candy eyes

Instructions

Cupcakes

• Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Mix Ingredients: In a large bowl, combine the chocolate cake mix, eggs, milk, melted butter, and sour cream. Stir until smooth.
• Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Frosting

• Prepare Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder, vanilla extract, heavy cream, and powdered sugar, beating until smooth and fluffy.
• Frost Cupcakes: Using a piping bag or spatula, frost each cooled cupcake with the chocolate frosting.

Decoration

• Add Reindeer Faces: Place two pretzels at the top of each cupcake to form antlers, a red M&M in the center as the nose, and two candy eyes just above the nose to complete the reindeer face.

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