# Components:
→ Chocolate Reindeer Cupcakes
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Chocolate Frosting
12 - 7 tablespoons unsalted butter, softened
13 - 1 2/3 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract
→ Gingerbread Antlers
17 - 3/4 cup all-purpose flour
18 - 1/2 teaspoon ground ginger
19 - 1/4 teaspoon ground cinnamon
20 - 1/8 teaspoon ground cloves
21 - 1/8 teaspoon baking soda
22 - pinch of salt
23 - 3 tablespoons unsalted butter, softened
24 - 3 tablespoons brown sugar
25 - 1 tablespoon honey or molasses
26 - 1 tablespoon milk
→ Spiced Cranberry Mousse
27 - 1 cup fresh or frozen cranberries
28 - 1/4 cup granulated sugar
29 - 1/2 teaspoon ground cinnamon
30 - 1/8 teaspoon ground nutmeg
31 - 1/2 cup heavy cream
32 - 3.5 ounces cream cheese, softened
→ Decoration
33 - 8 red candy-coated chocolates (for noses)
34 - 16 candy eyes
35 - 16 mini pretzels (optional)
# Directions:
01 - Preheat oven to 350°F. Line a muffin tin with 8 paper liners.
02 - Sift flour, cocoa, sugar, baking powder, baking soda, and salt together. Whisk milk, oil, egg, and vanilla in a separate bowl. Combine wet and dry ingredients; gradually stir in hot water until smooth. Fill liners two-thirds full.
03 - Bake for 18 to 20 minutes until a toothpick comes out clean. Allow cupcakes to cool completely.
04 - Beat butter until creamy. Gradually add powdered sugar and cocoa powder, mixing slowly. Stir in milk and vanilla, then beat until light and fluffy.
05 - Combine flour, ginger, cinnamon, cloves, baking soda, and salt. Cream butter and brown sugar until light. Add honey and milk, then blend in dry ingredients to form dough. Chill 15 minutes.
06 - Roll dough to 1/5 inch thickness. Cut antler shapes using a template or knife. Bake at 350°F for 8 to 10 minutes. Let cool.
07 - Simmer cranberries, sugar, cinnamon, and nutmeg for 10 minutes until soft. Cool, then puree until smooth. Whip cream to soft peaks. Beat cream cheese until smooth, fold in cranberry puree, then gently fold in whipped cream.
08 - Spread chocolate frosting atop each cupcake. Insert gingerbread antlers or pretzels. Decorate with candy eyes and red candy noses.
09 - Arrange cupcakes on a platter alongside bowls or quenelles of cranberry mousse and extra gingerbread antlers for dipping.
