Reindeer cupcakes are super easy and so much fun. Delicious flavors of triple chocolate cupcakes with whipped chocolate frosting, salted pretzels and Reese's Thins for the win.
They're great for any Christmas gathering - classroom parties or workplace party.
You could even make these festive cupcakes for Santa on Christmas Eve (with cookies too).
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What makes this recipe so yummy
- You can make the cupcakes as elaborately or instant as you like. I prefer to use an easy box mix, the one with the chocolate chips and rich chocolate flavor, for this type of Christmas cupcake.
- The actual decorating of them is not as tricky as they seem. It's very easy, the kids can get involved with their little hands and fingers making the reindeer face.
- These adorable reindeer cupcakes make great gifts and are the cutest Christmas cupcakes.
- You can easily find all the ingredients at your local grocery store.
Groceries you'll need: Ingredients
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- Whipped Chocolate Frosting
- Reese's Thins
- Candy Eyes
- Decorating Icing (not the decorating gel)
- M&M's
- Mini Twisted Pretzels
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Bake cupcakes in a muffin tin per the box instructions of the type you bought.
- Step 2: Allow to cool completely before you start to decorate the cupcakes.
- Step 3: If your cupcakes have a dome top higher than the cupcake liner then cut them carefully off.
- Step 4: Frost cupcakes, by carefully spreading the frosting over each of the cupcakes.
- Step 5: Unwrap a Reese's Thin Cup and place one on top of each cupcake. Press into the frosting to secure it.
- Step 6: Press two mini pretzels, for the pretzel antlers, above it for the reindeer horns.
- Step 7: Squeeze a little decorating icing behind each of the candy eyeballs and press down onto the pretzels.
- Step 8: Squeeze some decorating icing on each M&M and place on top of the Reese's Cup, for the nose. I use one red m&m for Rudolph and brown M&M's for the other reindeers.
Hint: I prefer to use the whipped frosting as it is a little lighter and easier to spread (especially if you cut the top off your cupcake). You could pipe the frosting onto the top of the cupcake using a piping bag if you prefer.
Recipe variations and substitute ideas
- Vanilla Wafers - you could use these, or a mini nilla wafer, instead of the Reese's Thins.
- Chocolate Antlers - you could use the chocolate covered pretzel twist.
- Bit of Frosting - if you can't get the decorating icing - it's easy to just use a little of the frosting instead.
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Necessary gear: Equipment
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Whenever I'm baking I always like to use my stand mixer. It's my kitchen workhorse. If you don't have one it's ok. You can also use a hand mixer, electric mixer or mix it by hand.
You'll also need a cupcake pan (or two - usually they serve 12).
I have some affiliate links down in the recipe card below.
More Christmas recipes I think you'll love
How to store leftovers
Once you have prepared the reindeer cupcakes you should store them in an airtight container, at room temperature, for up to 5 days.
You can freeze the cupcakes, but I would wait to decorate them if you want to do that. In a freezer safe container they will freeze well for up to 6 months.
Mel's kitchen notes
Make sure you use the 'Decorating Icing' and not the 'Decorating Gel'. The gel type does not dry like the icing does, so the decorations will slide off easily.
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Reindeer Cupcakes
Equipment
Ingredients
- 1 (13 Ounce) Box Triple Chocolate Fudge Chocolate Cake Mix
- 3 Each Large Eggs
- ½ Cup Vegetable Oil
- 1-¼ Cups Water
- 24 Each Reese's Thins
- 14 Ounces Whipped Chocolate Frosting 1 container
- 48 Each Candy Eyes
- 24 Each M&M's red and brown
- 48 Each Mini Twisted Pretzels
- 2 teaspoons Black Decorating Icing
Instructions
- Bake the cupcakes per the box instructions in cupcake liners.1 (13 Ounce) Box Triple Chocolate Fudge Chocolate Cake Mix, 3 Each Large Eggs, ½ Cup Vegetable Oil, 1-¼ Cups Water
- Remove from the cupcake pan and allow to cool completely before icing.
- Using a sharp knife trim the tops of the cupcakes so that they're flat.
- Carefully spread some whipped chocolate frosting on top of each cupcake using a butter knife.14 Ounces Whipped Chocolate Frosting
- Afix a thin Reese's Cup to each cupcake, on top of the frosting and push down slightly.24 Each Reese's Thins
- Take two of the mini pretzels and arrange them above the Reese's Cup. Press down into the frosting to hold into place.48 Each Mini Twisted Pretzels
- Use the black decorating icing to squeeze a little behind each candy eye and arrange on top of the pretzels on the edge of the Reese's cup.2 teaspoons Black Decorating Icing, 48 Each Candy Eyes
- Squeeze a little decorating icing on an M&M and place in the middle of the Reese's Cup. I like to use just one red M&M to represent Rudolph and all the rest I keep brown.24 Each M&M's
Notes
Nutrition
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