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Reindeer Cupcakes

Reindeer Cupcakes
  • Prep 50 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 24
Looking for a tasty Christmas dessert? Then try these creative reindeer-shaped chocolate cupcakes with candy decorations and pretzels made using ice cream cones.
Updated November 12, 2010

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.

Nutrition Facts

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
270mg
11%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
22g
Protein
2g
% 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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