Reindeer Cupcakes
Servings 24 cupcakes
These Reindeer Cupcakes bring the magic of Christmas in the form of chocolate cupcakes topped with buttercream frosting and candy decorations! Made with a doctored-up boxed cake mix!
Ingredients
Cupcakes
- 1 box dark chocolate fudge cake mix
- 1 (3.9 oz.) package chocolate fudge instant pudding mix
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup chocolate milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup mini chocolate chips
Topping
- 1 cup chocolate melting wafers
- 1 batch Best Chocolate Buttercream Frosting
- 24 Milky Way Bite Size Candy Bars or similar
- 48 candy eyes
- 24 red peanut butter M&Ms or red M&Ms of choice
Instructions
- Preheat the oven to 375°F and line a cupcake pan with liners and set aside.
- In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients until well combined, making sure to scrape down the sides as needed.1 box dark chocolate fudge cake mix, 1 (3.9 oz.) package chocolate fudge instant pudding mix, 4 large eggs, 1 cup sour cream, ¾ cup vegetable oil, ½ cup chocolate milk, 1 tsp vanilla extract, ¼ tsp salt, 1 cup mini chocolate chips
- Add a scant ¼ cup of batter to each liner so they're about ¾ full.
- Bake the cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting.
- While the cupcakes are baking, melt the chocolate melting wafers at 30-second intervals, stirring between each one, until fully melted. Transfer the melted chocolate to a piping bag with a small hole cut in the tip and pipe 48 antlers onto a parchment paper-lined baking sheet. Place in the refrigerator to set.1 cup chocolate melting wafers
- While the cupcakes are cooling, prepare the Chocolate Buttercream Frosting as indicated in the recipe instructions.1 batch Best Chocolate Buttercream Frosting
- Pipe the frosting onto the cooled cupcakes.
- Add a candy bar to each cupcake to build the reindeer face on.24 Milky Way Bite Size Candy Bars
- Pipe a little frosting on the bar to attach the candy eyes (2 to each candy bar) and to attach an M&M to create the nose.48 candy eyes, 24 red peanut butter M&Ms
- Add 2 antlers to the cupcakes, one on each side of the head.
Notes
- Scant means "just barely." In cooking, scant refers to an amount that's just barely reaching; in other words, not packed. When a recipe calls for a scant cup or scant teaspoon of something, don't fill the measuring cup or spoon to the top.
- Regular whole milk can be used if you do not have chocolate milk on hand.
- If you really want to make these cupcakes over the top, prepare a batch of instant chocolate pudding and core the cupcakes after baking and cooling, and put the pudding in the middle before frosting.
- Can I Make These Cupcakes Ahead Of Time? You can make the cupcakes ahead of time. However, for the best presentation, I’d suggest frosting them and assembling their faces the day you plan to serve them!
- How To Store: Store the cupcakes in an airtight container at room temperature for 3 to 4 days.
Nutrition
Calories: 405kcal | Carbohydrates: 45g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 227mg | Potassium: 151mg | Fiber: 1g | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.1mg
Find it online: www.sugarandsoul.co/reindeer-cupcakes/