Reindeer Cupcakes
Super easy Christmas Cupcakes that always bring a huge smile. Reindeer cupcakes are a favorite during the holiday season.
Equipment
Ingredients
- 1 Triple Chocolate Chunk Box Chocolate Cake Mix
- 3 Large Eggs
- ½ Cup Vegetable Oil
- 1-¼ Cups Water
- 24 Reese's Thins
- 1 14oz Container Whipped Chocolate Frosting
- 48 Candy Eyes
- 24 M&M's red and brown
- 48 Mini Twisted Pretzels
- 2 teaspoons Black Decorating Icing
Instructions
- Bake the cupcakes per the box instructions in cupcake liners.
- 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.
- Afix a thin Reese's Cup to each cupcake, on top of the frosting and push down slightly.
- Take two of the mini pretzels and arrange them above the Reese's Cup. Press down into the frosting to hold into place.
- 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.
- 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.
Notes
If you can get the cupcakes to cook just right to where they haven't risen too high above the cupcake liners that will make for frosting them easier. Spreading the frosting onto a cupcake with the top cut off can be tricky.
Nutrition
Serving: 1g | Calories: 653kcal | Carbohydrates: 104g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 31mg | Sodium: 822mg | Fiber: 4g | Sugar: 49g
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