Reindeer Cupcakes


Reindeer Cupcakes
Reindeer Cupcakes

Reindeer Cupcakes

Making cookies this holiday season? Check out these tips for making Christmas cookies.

Yield

Makes 24 cupcakes

Ingredients

1 package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
5 to 6 tablespoons brewed espresso
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 teaspoon vanilla
Dash salt
24 pretzel twists, broken in half
Assorted candies for decoration

Preparation

  1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
  2. Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
  3. Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Add melted chocolate, vanilla and salt; beat until well blended. Add remaining espresso, 1 tablespoon at a time, until frosting is of desired spreading consistency.
  4. Frost cooled cupcakes with frosting. Decorate with broken pretzel pieces for antlers and assorted candies for reindeer faces.

Check out more recipes for Christmas