Reindeer Cupcakes

Preheat oven to 170c fan

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. 

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

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

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

Fold in the flour mixture until just incorporated. 

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

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.

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.

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.

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.