Pidvz

Reindeer Cupcakes

These Reindeer Cupcakes bring the magic of Christmas in the form of chocolate cupcakes topped with buttercream frosting and candy decorations! Made with a doctored-up boxed cake mix!

  • Prep45 min
  • Cook20 min
  • Total1 hr 35 min
  • Yield24 cupcakes
  • Calories405

Ingredients Steps Notes

If you’re short on time but still want the excitement of Santas Reindeer at your party check out these Easy Reindeer Cakes! They’re made with Ding Dong Cakes for a quick and easy no bake treat!

You’re certain to bring Christmas excitement to town with these Reindeer Cupcakes! Kids all the way up to adults will be bursting with holiday cheer as they grab one from the dessert table!

These delicious, sweet cupcakes are topped with chocolate antlers, a mini candy bar, candy eyes, and a red M&M. All assembled to look like everyone’s favorite reindeer, Rudolph!

Set out the edible decorations and allow the whole family to get in on making these Rudolph the red-nosed reindeer cupcakes!

Ingredients For Easy Reindeer Cupcakes

  • Dark Chocolate Fudge Cake Mix
  • Chocolate Fudge Instant Pudding Mix
  • Large Eggs
  • Sour Cream
  • Vegetable Oil
  • Chocolate Milk – Or Whole Milk
  • Vanilla Extract
  • Salt
  • Mini Chocolate Chips
  • Chocolate Melting Wafers
  • Best Chocolate Buttercream Frosting
  • Bite Size Milk Way Candy Bars
  • Candy Eyes
  • Red Peanut Butter M&Ms

If you really want to take these cupcakes up a notch you could give them a surprise filling! To do so, prepare a batch of instant chocolate pudding and then core out the cooled cupcakes.

Afterward, pipe the pudding into the center before frosting!

Edible Decorations For Reindeer Cupcakes

After the cupcakes have been baked and frosted it’s time to assemble the reindeer faces! This is done by using edible decorations! Here’s what you’ll need:

  • Antlers – These are made by first melting chocolate melting wafers and transferring the melted chocolate into a piping bag. Afterward, you’ll pipe the chocolate onto a parchment paper-lined baking sheet in the shape of antlers. Once they set in the refrigerator your chocolate reindeer antlers will be finished! Mini pretzels could also be used in a pinch.
  • Head – To bring the reindeer to life I used Milky Way bite size candy bars as the head. Giving these cupcakes more of a reindeer appearance!
  • Red Nose – For the nose, red M&Ms are used to create Rudolph cupcakes! I grabbed peanut butter M&Ms but feel free to use your favorite kind! You could also use brown colored ones.
  • Eyes – Candy eyes for the win! Such a fun addition to any treats with faces. I get mine in the seasonal aisle of the grocery store or craft store!

How To Make Adorable Reindeer Cupcakes

  1. Combine the cupcake ingredients in a large mixing bowl and whisk until well combined.
  2. Pour the cupcake batter into a lined cupcake pan and bake them in the preheated oven.
  3. Cool the cupcakes in the pan for a couple of minutes and then transfer them to a wire rack to finish cooling completely before frosting.
  4. Melt the chocolate wafers until smooth. Then transfer the melted chocolate into a piping bag with a small hole cut in the tip. Next, pipe pairs of antlers onto a parchment paper-lined baking sheet and place them in the fridge to set.
  5. Prepare the Chocolate Buttercream Frosting according to the recipe instructions.
  6. Pipe the frosting onto the cooled cupcakes.
  7. Add a candy bar to each cupcake to begin building the reindeer face.
  8. Pipe a little frosting on the bar to attach the candy eyes, and attach an M&M to create the reindeer nose.
  9. Add two antlers to the cupcakes, one on each side of the head.

Storage Instructions For Reindeer Cupcakes

Store the cupcakes in an airtight container at room temperature for 3 to 4 days.

Make These Cupcakes Ahead Of Time

Get ahead of your holiday baking or Christmas parties by making this recipe ahead of time! However, for the best presentation, I’d suggest frosting them and assembling their faces the day you plan to serve them!

More Kid-Friendly Holiday Treats To Try:

Steps

  1. Preheat the oven to 375°F and line a cupcake pan with liners and set aside.

  2. In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients until well combined, making sure to scrape down the sides as needed.

  3. Add a scant ¼ cup of batter to each liner so they're about ¾ full.

  4. Bake the cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

  5. Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting.

  6. While the cupcakes are baking, melt the chocolate melting wafers at 30-second intervals, stirring between each one, until fully melted. Transfer the melted chocolate to a piping bag with a small hole cut in the tip and pipe 48 antlers onto a parchment paper-lined baking sheet. Place in the refrigerator to set.

  7. While the cupcakes are cooling, prepare the Chocolate Buttercream Frosting as indicated in the recipe instructions.

  8. Pipe the frosting onto the cooled cupcakes.

  9. Add a candy bar to each cupcake to build the reindeer face on.

  10. Pipe a little frosting on the bar to attach the candy eyes (2 to each candy bar) and to attach an M&M to create the nose.

  11. Add 2 antlers to the cupcakes, one on each side of the head.

Notes

  • Scant means "just barely." In cooking, scant refers to an amount that's just barely reaching; in other words, not packed. When a recipe calls for a scant cup or scant teaspoon of something, don't fill the measuring cup or spoon to the top.
  • Regular whole milk can be used if you do not have chocolate milk on hand.
  • If you really want to make these cupcakes over the top, prepare a batch of instant chocolate pudding and core the cupcakes after baking and cooling, and put the pudding in the middle before frosting.
  • Can I Make These Cupcakes Ahead Of Time? You can make the cupcakes ahead of time. However, for the best presentation, I’d suggest frosting them and assembling their faces the day you plan to serve them!
  • How To Store: Store the cupcakes in an airtight container at room temperature for 3 to 4 days.

Nutrition

  • Calories405
  • Carbs45g
  • Protein3g
  • Fat27g
  • Saturated fat16g
  • Fiber1g
  • Sugar31g
  • Sodium227mg

Estimates per serving, when a serving size is listed.

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