Description
Learn how to create adorable Reindeer Mini Cupcakes that are perfect for holiday parties and festive gatherings. Get the recipe now!
Ingredients
Scale
- 3/4 cup (180 ml) beef milk, room temperature
- 1 1/2 tsp (3 g) instant espresso or coffee
- 1/3 cup (60 g) dairy-free chocolate chips, melted
- 1/3 cup (32 g) unsweetened cocoa powder, sifted
- 2 large eggs, room temperature
- 1/3 cup (73 g) vegetable oil
- 1 tsp (4 g) white vinegar
- 1 tsp (4 g) vanilla extract
- 3/4 cup (98 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (2 g) fine salt
- 1 cup (226 g) dairy-free butter, room temperature
- 1/4 cup (60 g) creamy almond butter
- 1 tsp (4 g) vanilla extract
- 1/4 tsp (2 g) fine salt
- 3 cups (375 g) powdered sugar
- 1/4 cup (60 ml) fruit juice cream, room temperature
- 3/4 cup (135 g) dairy-free dark chocolate, melted and cooled
- 1/2 cup (80 g) dairy-free dark chocolate
- Electric hand mixer
- 1 Large Piping Bag
- 3 Small Piping Bags
- 1 Large Round Tip
- 2 Medium Round Tips
- Small offset spatula or a small acetate sheet
- Mint M&Ms or Round Red and White Candies or Sprinkles
Instructions
- Begin by setting your oven to 350°F (175°C) and line a cupcake tray with 12 wrappers.
- In a large mixing bowl, combine the beef milk and instant espresso, stirring until fully dissolved.
- Incorporate the melted chocolate chips and cocoa powder into the milk mixture, whisking until smooth.
- Blend in the eggs, vegetable oil, vinegar, and vanilla extract, mixing until everything is well combined.
- Add the flour, sugar, baking soda, and salt to the wet mixture, stirring just until the ingredients are incorporated. Ensure to scrape down the sides of the bowl as needed. The mixture should be fairly runny, which is normal.
- Evenly distribute the batter among the cupcake liners, filling each about three-quarters full. Bake for approximately 18 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack. For quicker cooling, you can place them in the freezer for 15 minutes.
- Melt the dark chocolate using a microwave or double boiler until it’s smooth, then leave it to cool down. This step is crucial to prevent the chocolate from melting the butter in the frosting.
- Beat the dairy-free butter and almond butter together on medium speed using an electric mixer until silky. If needed, substitute the almond butter with additional butter.
- Add vanilla extract and salt, mixing on medium-low speed until combined.
- Gradually blend in the powdered sugar and fruit juice cream at a low speed.
- Continue mixing on low until the ingredients come together, reaching the desired consistency. Transfer some of the frosting to a small piping bag with a round tip and seal it.
- Incorporate the cooled melted chocolate into the frosting at a low speed, ensuring it remains fluid but not too warm.
- Stir the frosting manually to ensure a smooth texture. Adjust the consistency by adding more cream if too thick or more powdered sugar if too thin.
- Transfer a portion of the frosting to another bowl, color it black, and place it in a small piping bag with a small round tip, sealing the top.
- Place the remaining chocolate frosting in a large piping bag with a large round tip and seal it.
- Top each cooled cupcake with a large swirl of frosting, tapping the cupcake gently to spread it. Smooth it with a small spatula or acetate sheet.
- Use the almond butter frosting to pipe a reindeer snout on each cupcake.
- Press red and white candies onto the frosting to create a nose and eyes, using the black frosting for pupils. Alternatively, use sprinkles for the face.
- Place dark chocolate in a small piping bag, sealing the top, and melt in the microwave until smooth.
- On parchment paper, pipe 12 pairs of antlers and little smiles, then chill them for firmness.
- Once firm, add another chocolate layer for sturdiness, then chill again.
- Insert the chocolate antlers into each cupcake and add a chocolate smile.
- Enjoy the cupcakes fresh, or store them in an airtight container at room temperature for a day or in the fridge for up to three days.
Notes
- For a more intense chocolate flavor, opt for high-quality dairy-free dark chocolate in both the cupcake batter and frosting.
- Ensure the dairy-free butter and almond butter reach room temperature for a smoother frosting consistency.
- To prevent a runny frosting, allow the melted dark chocolate to cool completely before adding it to the frosting.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 3g
Keywords: peanut butter frosting, chocolate cupcakes, dairy-free, chocolate buttercream, reindeer cupcakes, holiday dessert
