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image of cute reindeer cupcakes that have been decorated with buttercream frosting
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5 from 2 ratings

Reindeer Cupcakes

These reindeer cupcakes are decorated with homemade buttercream to look just like Rudolph! They're just as cute as they are tasty.
Prep Time15 minutes
Cook Time18 minutes
Additional Time30 minutes
Total Time1 hour 3 minutes
Course: Cupcakes
Cuisine: American
Servings: 12 cupcakes
Calories: 497kcal
Author: Chelsey White

Ingredients

Chocolate Cupcakes

  • 3/4 cup buttermilk, room temperature 180g
  • 1 1/2 tsp instant espresso or coffee 3g
  • 1/3 cup chocolate chips, melted 60g
  • 1/3 cup unsweetened cocoa powder, sifted 32g
  • 2 large eggs, room temperature 114g
  • 1/3 cup vegetable or canola oil 73g
  • 1 tsp white vinegar 4g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 3/4 cup all-purpose flour 98g
  • 3/4 cup granulated sugar 150g
  • 1/2 tsp baking soda 3g
  • 1/2 tsp fine salt 2g

Chocolate Peanut Butter Frosting

  • 1 cup (2 sticks) unsalted butter, room temperature 226g
  • 1/4 cup creamy peanut butter 60g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/4 tsp fine salt 2g
  • 3 cups powdered sugar 375g
  • 1/4 cup heavy whipping cream, room temperature 60g
  • 3/4 cup melted dark chocolate, melted and cooled 135g

Reindeer Antlers

  • 1/2 cup dark chocolate 80g

Additional Tools / Equipment

Instructions

Chocolate Cupcake Recipe

  • Begin by preheating the oven to 350°F / 175°F. Place 12 liners in cupcake pan.
  • Add 3/4 cup of buttermilk and 1 1/2 tsp of coffee or espresso powder into a large bowl. Stir until dissolved.
  • Add 1/3 cup melted chocolate chips and 1/3 cup cocoa powder into the buttermilk mixture and whisk until smooth.
  • Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla into the mixture and stir until combined.
  • Add 3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, and 1/2 tsp salt into the wet ingredients and whisk until just combined. Scrape the sides and bottom of the bowl as needed with a spatula. The batter will be thin, but don't worry! That's how it's supposed to be.
  • Divide the batter evenly between the liners, they should be about 3/4 full. Bake for about 18 minutes or until a toothpick comes out with a few moist crumbs.
  • Let the cupcakes cool in pans for 10 minutes, then remove and place on a wire rack to finish cooling. If you're in a rush (or impatient like me), you can place them in the freezer for 15 minutes to accelerate the cooling process.

Chocolate Peanut Butter Frosting

  • Start by melting 3/4 cup of chocolate using either a double boiler or a microwave (heat in 15 second intervals and stir between intervals). Heat it until the chocolate is fully melted and smooth. Set aside to cool. It's important to let the chocolate cool, or else it can melt the butter in the frosting and throw off the consistency of the buttercream.
  • Beat 1 cup of room temperature butter and 1/4 cup of creamy peanut butter on a medium speed for 30 seconds with a hand mixer or stand mixer and paddle attachment until smooth. If you have a peanut allergy, you can use another type of nut butter in its place or you can use additional butter in place of the peanut butter.
  • Add in 1 tsp vanilla extract and 1/4 tsp salt. Mix on a medium-low speed until combined.
  • Slowly mix in 3 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
  • Beat on low until the ingredients are fully incorporated and the desired consistency is reached. Scoop 1/2 cup of peanut butter frosting into a small piping bag fit with a round piping tip (like a Wilton 10) and seal the top with a rubber band or clip. Set aside.
  • Mix in the melted and cooled chocolate on a low speed. It should still be fully melted and fluid, but less warm than before.
  • Then stir the frosting by hand with a rubber spatula to get it super smooth. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
  • Scoop 1/4 cup of frosting into a separate bowl. Color it black with gel food coloring and place it in a small piping bag fit with a small round opening (like a Wilton 10). Seal the top with rubber band or clip. Set aside.
  • Place the remaining chocolate peanut butter buttercream in a large piping bag fit with a large round tip (like an Ateco 805). Seal the top with a rubber band or clip. Set aside.

Decorating these Reindeer Cupcakes

  • Use the chocolate peanut butter frosting to pipe a large dollop on top of each cooled cupcake. Gently tap the cupcake on the counter to help flatten and spread the frosting. Smooth the frosting using a small offset spatula or an acetate sheet.
  • Then use the peanut butter frosting to pipe on the reindeer's snout like in the picture above.
  • Next, press one red and two white M&M's into the frosting to look like the reindeer's nose and eyes. Use the black buttercream to pipe on the reindeer's pupils. If you don't feel comfortable piping on the face, you can also use black fondant or just use black sprinkles.
  • Add 1/2 cup of dark chocolate chips into a small piping bag and seal the top with a rubber band. Place the bag in the microwave and heat for 30-60 seconds, or until fully melted.
  • Place a sheet of parchment paper on a flat plate or cutting board. Snip a small opening at the tip of the bag, then pipe 12 pairs of antlers that are about 1 1/2 inches long and 12 little smiles onto the parchment paper. Feel free to get creative with each reindeer's facial expression to give them a little variety. Place the antlers in the fridge for about 10 minutes to help them firm up.
  • Once they're firm to the touch, pipe an additional layer of chocolate over them to make them sturdier. Place the antlers in the fridge one more time to let them firm up.
  • When the antlers have hardened, gently press a pair into each cupcake and add a little chocolate smile.
  • Then enjoy! These cupcakes taste best fresh, but frosted cupcakes can sit out at room temperature for a day in an airtight container or be stored in the fridge for up to 3 days.

Video

Notes

How Many Cupcakes Does this Recipe Make?

This recipe makes 12, standard-sized cupcakes. This recipe can be doubled or halved as needed to change the yield.
If you want to make mini reindeer cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 9-10 minutes at 350 F / 175 C.

Tips for Making the Best Reindeer Cupcakes

  • Ingredients at room temp mix together better. Be sure you set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • Seal off the top of each of your piping bags with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.
  • This recipe makes an American buttercream frosting, so it will crust as it sits out and is exposed to air! Be sure to either cover the frosting with plastic wrap if it's made in advance, or immediately place it into your piping bags.

Reindeer Cupcake Variations:

  • To make eggless, dairy free reindeer cupcakes, use an alternative dairy milk to replace the buttermilk and heavy cream (almond, oat, or soy), vegan butter sticks to replace the butter, and an egg replacer like this.
  • To make gluten free reindeer cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Reindeer Cupcakes in Advance & Storage Tips:

These cupcakes can be made in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer.
You can also make your frosting ahead of time too or save any leftover frosting! Store it in either a piping bag or an airtight container in the fridge for up to a month or the freezer for 3 months.
If you store it in a large container, be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
Frosted cupcakes can sit at room temperature overnight or in the fridge for up to 3 days in an airtight container. However, I find frosting them right before serving is best.
I recommend waiting to add on the chocolate antlers until right before you plan to serve the cupcakes.

Nutrition

Serving: 1 | Calories: 497kcal | Carbohydrates: 70g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 283mg | Fiber: 3g | Sugar: 58g