Here’s the last of my cupcake wrapper ideas! I’m totally in love with these Rudolph Christmas Cupcake Wrappers and am excited to hear about all the delicious cupcakes you will make out of them!
This Rudolph wrapper is one of the more challenging designs to make. It has quite a few pieces to be cut then assembled, but it’s so worth it.
They are so cute.
Plus, as you know, I am a huge fan of chocolate. I made a batch of my Ultimate Chocolate Cupcakes, swaddled them in these milk chocolate wrappers and added a big swirl of chocolate ganache frosting. OMG, these are rich, really rich. My kind of dessert.
Milk Chocolate Rudolph Cupcake Wrappers
modeling chocolate made using milk chocolate (see recipe, here)*
white modeling chocolate (see recipe, here)*
red food coloring
black food coloring
cupcakes and frosting
*You’ll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.
cupcake wrapper template (click here.)
non-stick baking mat (or use a gallon size zip top bag)
large fondant rolling pin or wooden rolling pin
small round plunger cutter
mini (3/4 inch) and large (2 1/2 – 3 inch) oval cutters
pastry bag and big star tip (for piping frosting on cupcakes)
- Print a copy of this cupcake wrapper template (click here.)
- Cut out around the template. Wrap it around one of your cupcakes, to see if it is the right size.
- You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed.
- Re-size then cut out a new template.
- Roll out gingerbread (or milk chocolate) modeling chocolate on a non-stick baking mat using a fondant roller.
- See instructions for rolling out modeling chocolate using a large zip top bag, here.
- Cut out around the template using a pastry cutter/pizza wheel.
- Check to make sure they fit around your cupcakes with enough overlap to seal the seam.
- Roll more milk modeling chocolate out and use a large oval cutter and small oval cutter to make one head and two ears for each Rudolph.
- Use a knife to cut out antlers for each reindeer.
- Color some milk modeling chocolate with black coloring.
- Roll it out and use a small round plunger cutter to cut out two eyes for each reindeer.
- Color some white modeling chocolate with red coloring, roll it out, and cut with the mini oval cutter.
- Flatten into a larger oval to make Rudolph’s red nose.
- Brush the backside of the eyes and nose with some water and press them onto the oval head.
- Wrap the cupcake wrappers around the cupcakes.
- Brush the ends of the wrapper with water and press together to seal.
- Pipe on a big swirl of frosting. Add a dab of frosting to the back of the oval reindeer head.
- Press the oval head onto the chocolate cupcake wrapper attaching it as well to the swirl of frosting.
- Press the ears and antlers into the frosting also.
- Allow the frosting to dry a bit, then you’ll be able to move your cupcakes.
- To make it easier, you can assemble the cupcakes on dessert plates.
- Serve wrapped cupcakes within 8 hours.
- If you need to store them longer, I suggest you store the modeling chocolate wrappers separately in an airtight container for up to several weeks.
- Wrap the cupcakes the day you need them.
Be sure to check out all my fun Christmas Recipes!