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These cupcakes are just too cute. They’d be perfect for any party. They’d also be great for gatherings for organized groups, school classes and such. Here’s how you make them
Chocolate Reindeer Cupcakes
Chocolate Cupcake Ingredients
- 1 1/3 C flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 C unsweetened cocoa powder
- 1/8 tsp salt
- 3 TBSP unsalted butter, room temp
- 1/2 C sugar
- 2 eggs, room temp
- 3/4 tsp vanilla
- 1 C whole milk
- 1 C unsalted butter, softened
- 3/4 C cocoa powder
- 3 C powder sugar
- 3/4 C heavy cream
- 1 bag pretzels
- 1 bag small vanilla wafer
- 1 container Large candy eyes
- 1 bag of red M&M’s
Chocolate Cupcake Directions
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Combine the flour, baking powder, baking soda, cocoa and salt stirring together. Set aside.
Cream together the butter and sugar until light and fluffy in a large bowl.
Beat the eggs one at a time, after each addition, then add in the vanilla.
Alternating add the flour mixture with the milk; beating well.
Fill the lined cupcake tins 3/4 full.
Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
Allow to cool in cupcake tin for 10 minutes.
Move to a wire rack to cool completely.
Beat the softened butter alone until smooth.
Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
Cut 4 slices of fried bacon into tiny bits and add to the frosting…. stir well to blend throughout the frosting.
Scoop frosting into a large pastry bag with a frosting tip.
Twist the open end of the pastry bag to push frosting to the tip.
Refer to the pictures of Rudolph’s cupcake for additional details.
Add the pretzels for the ears.
Place the mini vanilla wafer for the nose.
Using a dot of frosting to glue the red M&M on the wafer for his nose.
Put the two candy eyes over the half of pretzel placed in the chocolate frosting.