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Reindeer Cupcakes

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  0 reviews
  • 50 min prep time
  • 1 hr 35 min total time
  • 11 ingredients
  • 24 servings
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Looking for a tasty Christmas dessert? Then try these creative reindeer-shaped chocolate cupcakes with candy decorations and pretzels made using ice cream cones.

Ingredients

Cupcakes

1
(18.25-oz.) pkg. chocolate cake mix
1 1/4
cups water
1/3
cup oil
2
eggs
24
flat-bottom ice cream cones

Frosting and Decorations

1/2
(16-oz.) can vanilla frosting
1/2
(16-oz.) can chocolate fudge frosting
48
miniature pretzels
48
brown candy-coated chocolate pieces
24
any color candy-coated chocolate pieces
24
red candy-coated chocolate pieces

Steps

  • 1 Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Divide batter evenly into paper-lined cups. Place ice cream cone upside down over batter in each cup.
  • 2 Bake at 350°F. for 17 to 23 minutes or until toothpick inserted in center comes out clean. (Lift 1 cone to test cake.) Cool in pan 5 minutes. Carefully remove cupcakes from pan; place on wire racks. Cool 20 minutes or until completely cooled.
  • 3 Invert cupcakes with cones so cones stand upright; carefully remove paper baking cups. In medium bowl, combine vanilla and chocolate frostings; mix well. Reserve 1/4 cup frosting. Frost cupcakes with remaining frosting.
  • 4 To make a reindeer on each cupcake, insert 2 pretzels for antlers and 2 brown candy pieces for eyes. Dip 1 "any color" candy piece in reserved 1/4 cup frosting to cover; place on face for base of nose. Top with 1 red candy piece to complete nose.
  • 1 Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Divide batter evenly into paper-lined cups. Place ice cream cone upside down over batter in each cup.
  • 2 Bake at 350°F. for 17 to 23 minutes or until toothpick inserted in center comes out clean. (Lift 1 cone to test cake.) Cool in pan 5 minutes. Carefully remove cupcakes from pan; place on wire racks. Cool 20 minutes or until completely cooled.
  • 3 Invert cupcakes with cones so cones stand upright; carefully remove paper baking cups. In medium bowl, combine vanilla and chocolate frostings; mix well. Reserve 1/4 cup frosting. Frost cupcakes with remaining frosting.
  • 4 To make a reindeer on each cupcake, insert 2 pretzels for antlers and 2 brown candy pieces for eyes. Dip 1 "any color" candy piece in reserved 1/4 cup frosting to cover; place on face for base of nose. Top with 1 red candy piece to complete nose.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
270mg
11%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
22g
22%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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