Go Back
+ servings

Candy Cane Reindeer Cupcakes

5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18
Author: Swah

Ingredients

Chocolate Cupcakes

  • 7 tbsp cocoa powder
  • 1 tbsp instant coffee powder
  • ½ cup brown sugar
  • 250 ml boiling water
  • 125 g butter room temperature
  • cup caster sugar
  • 2 teaspoons vanilla extract
  • 2 eggs room temperature
  • 1⅔ cups plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda

Peppermint Buttercream

  • 160 g butter softened
  • 4-5 cups icing sugar
  • 1 tsp peppermint extract
  • A dash of milk if required

Decorations

  • 100 g dark chocolate melts
  • Salted pretzels large
  • Candy canes

Instructions

Chocolate Cupcakes

  • Preheat the oven to 180°C. Line 2 x 12 muffin tins with cupcake papers.
  • Stir the cocoa powder, coffee and brown sugar in a bowl and pour over the boiling water. Whisk to mix and set aside.
  • Cream the butter and caster sugar together until pale and fluffy and then add the vanilla extract.
  • Add the eggs one at a time, beating well after each addition.
  • Slowly add the flour, bicarb and baking powder. Pour in the cocoa/coffee mixture and beat until just combined.
  • Spoon the mixture into prepared muffin tins and fill approximately ¾ full (this recipe should make around 18 cupcakes)
  • Bake in the oven for 18-20 minutes or until the cupcakes slightly spring back when touched.
  • Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack.

Peppermint Buttercream

  • Place the softened butter in a large mixing bowl and beat until smooth.
  • Gradually add in the icing sugar and beat for around 3-5 minutes until smooth and creamy.
  • Add the peppermint extract and a dash of milk if needed until it's a spreadable consistency.
  • Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

Decorations

  • Melt the chocolate in short bursts in the microwave, stirring occasionally until melted.
  • Dip broken pretzel pieces into the chocolate, allow excess to drip off, and then allow to harden on a baking paper-lined tray.
  • Crush candy canes in their plastic bag(s) with a rolling pin.
  • Stick hardened choc-pretzels into the iced cupcakes and sprinkle crushed candy canes over the top.