Reindeer Cupcakes

Decorations:

• Reese's Cups - I used the 1.4-ounce-sized peanut butter cups.
• large red candies - I used Mega M&Ms (update: no longer available) but red candy melt wafers or sour cherry candies would work well. You can also use red modeling chocolate or fondant.
• candy eyes - I used ½-inch candy eyes which are larger than the eyes you find at craft stores. I have to order them from Amazon. But, they look so cute that I don't mind.
• malted milk balls - Grab some Whoppers. They make perfect arms for the reindeer.
• small candy canes - I think the candy cane antlers look so sweet. You could use pretzels if you prefer.
• melted light cocoa candy melts or milk chocolate - You'll use this to "glue" the candy to the Reese's cups.

Chocolate Cupcakes - This recipe is adapted from Cook's Illustrated.

• semi-sweet or bittersweet chocolate - The chocolate is the star of the show so be sure to use your favorite chocolate bars or chocolate chips.
• Dutch-processed cocoa - A little cocoa added to the recipe will enhance the chocolate flavor.
• hot coffee - If you use strong coffee, the cupcakes will have a slight mocha flavor. If you use weaker coffee, you won't taste the coffee in the chocolate cupcakes at all.
• vegetable oil - This will make your cupcakes nice and moist.
• eggs - It's always best to use room-temperature eggs. I like to place my eggs in their shell in a bowl of hot tap water for 5 minutes to warm them up before mixing them into my cake batter.
• white vinegar - A little acid will help to activate the Dutch-processed cocoa powder.
• vanilla extract
• granulated sugar
• bread flour - This will add structure to your cupcakes.
• baking soda
• salt

Chocolate Ganache frosting

• semi-sweet chocolate - You want to use semi-sweet chocolate to make the ganache frosting so it isn't too intensely flavored.
• heavy whipping cream - This will make fluffy and creamy frosting.

Supplies

12 cupcake wrappers - I used black wave cupcake wrappers.
cupcake pan with 12 cavities
mixing bowl
whisk
optional: food processor to make the chocolate ganache
pastry bag fitted with a large round tip (or just snip a hole off the tip of the pastry bag)

Decorate your Reese's Cup reindeer.

Use melted light cocoa candy melts to attach two ½-inch candy eyes to each Reese's Cup. Then attach a red candy nose.

Unwrap your small candy canes and have 2 Whopper malt balls ready for each reindeer.

Make the chocolate cupcakes.

Heat your oven to 350 degrees Fahrenheit (177° C). Reduce the temperature to 325° F (163° C) if you are using dark cupcake pans.

Line a cupcake pan with 12 large cupcake wrappers.

Make the chocolate cake batter.

1. Pour finely chopped semi-sweet or bittersweet chocolate and Dutch-processed cocoa powder into a large mixing bowl.
2. Pour in the hot coffee and stir until the chocolate is melted and smooth.
3. Place the cake batter in the refrigerator to cool for about 20 minutes so it can cool slightly.
4. Once cooled, whisk in the vegetable oil, eggs, white vinegar, and vanilla extract.
5. In a separate bowl whisk together the sugar, flour, baking soda, and salt.
6. Add it to the chocolate bowl and whisk until smooth.
7. Divide the chocolate cake batter equally among the 12 cupcake wrappers.
8. Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
9. Remove the cupcakes from the oven and let them cool completely.

Make the chocolate ganache frosting.

I like to use a food processor to make homemade chocolate ganache. I find you'll get the smoothest ganache without any fuss. See the recipe card for an alternative method.

1. Place chopped chocolate in the bowl of a food processor.
2. Pulse until the chocolate is fine crumbs.
3. Heat heavy whipping cream in a small saucepan over medium heat.
4. Stir often until it just comes to a boil.
5. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.
6. Pulse for 3 seconds.
7. Remove the lid and scrape down the sides and bottom of the food processor.
8. Pulse 1-2 more times.
9. Spoon the ganache into a mixing bowl and cover directly with plastic wrap. Push the plastic wrap directly onto the ganache.
10. Set the ganache aside for about 1 hour until it cools DO not refrigerate.

Whip the ganache into frosting.

Beat the cooled chocolate ganache using an electric mixer or whisk just until it is fluffy. Do not overmix or it will be stiff.

Assemble the cupcake reindeer.

Pipe a swirl of chocolate frosting on one cupcake then attach a Reese's Cup reindeer to the front of the swirl. Insert two candy cane antlers behind the Reese's Cup and two malt balls on either side in front of the peanut butter cup.

Repeat, decorating all 12 of your cupcake reindeer.

Storage

These cute Christmas cupcakes will stay fresh for up to 3 days if stored at room temperature.

Related Recipes

Reindeer Hot Chocolate Bombs

Reese's Cup Rudolph

Christmas Pretzels

Be sure to check out all my fun Christmas Recipes!

More Reindeer-themed recipes.

If you like these Chocolate Reindeer Cupcakes, you might also like these adorable Reindeer-themed Christmas treats.