Description
Rudolph the reindeer cupcakes bring holiday cheer with festive chocolate treats decorated like Santa’s beloved helper. Red noses and pretzel antlers make these desserts a playful celebration of Christmas spirit you’ll adore sharing with family and friends.
Ingredients
Scale
- 1 ¼ cups (155 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 milliliters) milk
- ½ cup (120 milliliters) boiling water
- ½ cup (100 g) brown sugar, packed
- ½ cup (50 g) cocoa powder
- ½ cup (50 g) cocoa powder
- ½ cup (115 g) unsalted butter, softened
- ½ tsp salt
- 2 large eggs
- 2 ½ cups (315 g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3 tbsps (45 milliliters) milk or heavy cream
- Mini pretzels
- Candy eyes
- Red candy-coated chocolates (e.g., M&Ms)
- Mini marshmallows (optional)
Instructions
- Preparation: Preheat the oven to 350F (175C) and position cupcake liners systematically in the muffin tin.
- Dry Ingredients: Whisk cocoa powder, flour, baking soda, and salt together in a medium bowl, ensuring a smooth, lump-free mixture.
- Wet Mixture: Cream butter with granulated and brown sugars until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition, then incorporate vanilla extract.
- Batter Integration: Alternate adding dry ingredients and milk to the wet mixture, creating a cohesive blend. Pour boiling water to achieve a silky, thin consistency, stirring carefully to maintain uniform texture.
- Baking Process: Fill cupcake liners two-thirds full with chocolate batter. Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, testing doneness with a toothpick that should come out clean.
- Cooling: Remove cupcakes from the oven and transfer to a wire rack, allowing them to cool completely to room temperature before decorative embellishment.
Notes
- Prevent Lumpy Batter: Sift dry ingredients thoroughly and whisk vigorously to eliminate cocoa powder and flour clumps, guaranteeing a smooth, consistent chocolate base.
- Master Moisture Balance: Add boiling water carefully to create a thin batter texture, which ensures incredibly moist and tender cupcakes with rich chocolate depth.
- Avoid Overbaking: Monitor cupcakes closely during the 18-20 minute baking window, as even a minute extra can transform them from perfectly moist to dry and crumbly.
- Cooling Technique: Let cupcakes cool completely on a wire rack to prevent condensation and maintain ideal decorating surface, ensuring frosting adheres smoothly and cleanly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 420
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg