Save to Pinterest A whimsical and festive dessert platter featuring chocolate reindeer cupcakes, gingerbread antlers, and spiced cranberry mousse. Perfect for holiday gatherings and sure to delight guests of all ages.
This holiday dessert platter has become a favorite at our family gatherings because it combines classic flavors with a fun and creative presentation that kids and adults both enjoy.
Ingredients
- For the Chocolate Reindeer Cupcakes: 120 g all-purpose flour 40 g unsweetened cocoa powder 140 g granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 120 ml whole milk 60 ml vegetable oil 1 large egg 1 tsp vanilla extract 120 ml hot water
- For the Chocolate Frosting: 100 g unsalted butter, softened 200 g powdered sugar 30 g unsweetened cocoa powder 2 tbsp milk 1/2 tsp vanilla extract
- For the Gingerbread Antlers: 100 g all-purpose flour 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp baking soda Pinch of salt 40 g unsalted butter, softened 35 g brown sugar 1 tbsp honey or molasses 1 tbsp milk
- For the Spiced Cranberry Mousse: 150 g fresh or frozen cranberries 60 g granulated sugar 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 120 ml heavy cream 100 g cream cheese, softened
- Decoration: 8 red candy-coated chocolates (for noses) 16 candy eyes 16 mini pretzels (optional, for extra antlers)
Instructions
- Preheat oven:
- Oven to 180°C (350°F). Line a muffin tin with 8 paper liners.
- Prepare the chocolate cupcakes:
- In a bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk milk, oil, egg, and vanilla. Combine wet and dry ingredients, then gradually mix in hot water. Fill liners 2/3 full. Bake for 18–20 minutes. Cool completely.
- Make the chocolate frosting:
- Beat butter until creamy. Add powdered sugar and cocoa, mixing slowly. Add milk and vanilla, then beat until fluffy.
- For gingerbread antlers:
- Combine flour, spices, baking soda, and salt. Cream butter and sugar, then mix in honey and milk. Add dry ingredients mix until dough forms. Chill 15 minutes. Roll out to 0.5 cm thick, cut antler shapes (use a template or knife), and bake at 180°C (350°F) for 8–10 minutes. Cool.
- For cranberry mousse:
- Simmer cranberries, sugar, cinnamon, and nutmeg in a pan for 10 minutes until soft. Cool, then blend smooth. Whip cream to soft peaks. Beat cream cheese until smooth, fold in cranberry puree, then gently fold in whipped cream.
- Assemble cupcakes:
- Frost each cupcake with chocolate frosting. Insert gingerbread antlers (or pretzels), add candy eyes and red nose.
- Serve:
- Cupcakes on a platter with bowls or quenelles of cranberry mousse and extra antlers for dipping.
Save to Pinterest This platter always brings smiles when we enjoy cozy moments by the fireplace with family after the holiday meal.
Required Tools
Muffin tin Mixing bowls Electric mixer or whisk Saucepan Baking sheet Rolling pin Piping bag or spatula
Allergen Information
Contains wheat (gluten), eggs, milk, and soy (in some candy decorations) Contains nuts if using nut-based candies or decorations Double-check all candy decorations for potential allergens
Nutritional Information (per serving)
Calories: 365 Total Fat: 17 g Carbohydrates: 48 g Protein: 4 g
Save to Pinterest This dessert platter adds a festive finishing touch to your holiday celebrations and is sure to impress guests with its creativity and flavor.
Recipe FAQs
- → How do I make the gingerbread antlers crisp?
Roll the dough to about 0.5 cm thickness and bake at 180°C for 8–10 minutes. Let them cool completely to become firm and crisp.
- → Can I substitute cranberries in the mousse?
Yes, fresh or frozen raspberries make a great alternative, offering a similar tartness and vibrant color.
- → What is the best way to assemble the platter before serving?
Arrange the frosted cupcakes with gingerbread antlers, add candy eyes and noses, and serve alongside bowls or quenelles of spiced cranberry mousse with extra antlers for dipping.
- → How can I store the components for freshness?
Store cupcakes, frosting, antlers, and mousse separately in airtight containers. Assemble the platter just before serving for optimal texture and flavor.
- → Are there any allergens to be aware of?
This platter contains wheat, eggs, milk, and possible soy in candy decorations. Nuts may be present if nut-based candies are used; check labels carefully.
- → Can this dessert platter be made gluten-free?
Yes, by substituting all-purpose flour with gluten-free flour in cupcakes and gingerbread antlers, you can accommodate gluten-free needs.