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Reindeer Cupcakes on a cake stand, next to a box of Silver Spoon icing sugar, decorated with pretzel antlers and red nose sweets
40Total Time
20Prep Time
20Bake Time

Reindeer Cupcakes

Celebrity recipe
  • Vegetarian

About the Reindeer Cupcakes

Give your everyday cupcakes the Christmas glow up they deserve! Juliet Sears has created the cutest Reindeer Cupcakes to ever have been served at a Christmas party. Using broken pretzel pieces, red Smarties and black icing you can recreate these adorable Reindeer cupcakes in your kitchen this festive season.

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Preheat oven to 170c fan

  2. Step 2:

    For the sponge, melt the chocolate, sugar and butter together in a medium sized microwave safe bowl in a microwave (on a medium heat) for 1 minute at a time. Stirring at each interval until all melted together.  Cool slightly. 

  3. Step 3:

    Whisk the eggs, sour cream and vanilla extract together in a small bowl.

  4. Step 4:

    In another small bowl, mix together the flour and cocoa powder with a spoon.

  5. Step 5:

    Add the egg mixture to the chocolate mixture and stir well.

  6. Step 6:

    Fold in the flour mixture until just incorporated. 

  7. Step 7:

    Spoon the batter into the cake cases so they are about 2/3  full.

  8. Step 8:

    Bake for 14-18 mins until just firm. The knife should come out a little fudgy but not wet when it’s cooked, nor dry, as you’d expect from a vanilla sponge. Leave to cool in the tin for 5 mins then turn out onto a cooling rack.

  9. Step 9:

    To make the frosting, boil the cream and pour over the chocolate and leave to stand for 5 mins with a plate on top to keep in the heat. Stir together to make a ganache and set aside to cool, but not set hard while making the frosting.

  10. Step 10:

    Beat the butter and icing sugar until really pale, soft and creamy, add the vanilla and beat again, lastly adding the cooled ganache and beating on slow until all combined and you have a smooth chocolate frosting.

  11. Step 11:

    To decorate, pipe tall swirls of frosting onto the cooled cupcakes and add on your reindeer elements to the frosting in any styles you like to bring them to life.


  • For the cake

    • 85g Plain chocolate (70% cocoa)
    • 85g Butter (salted) (softened)
    • 100g Billington's Light Muscovado Sugar
    • 2 Medium free range eggs
    • 75g Soured cream
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 100g Allinson's Self Raising Flour
    • 15g Cocoa powder
  • For the frosting

    • 250g Softened butter
    • 500g Silver Spoon Icing Sugar
    • 150g Dark chocolate
    • 75g Double cream
    • 2 tsp Nielsen-massey vanilla extract or bean paste
  • To decorate

    •  Smarties
    •  Pretzels
    •  Edible sugar eyes
    •  Black writing icing


  • 12 hole cupcake tray
  • Large star piping nozzle

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