Reindeer Cupcakes
the Editors of Publications International, Ltd.
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
- Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
- 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.
- 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.
- Frost cooled cupcakes with frosting. Decorate with broken pretzel pieces for antlers and assorted candies for reindeer faces.
Check out more recipes for Christmas
