# Ingredient List:
→ 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, for extra antlers)
# Steps:
01 - Preheat the oven to 350°F. Line a muffin tin with 8 paper liners.
02 - In a bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, vegetable oil, egg, and vanilla extract. Combine wet and dry ingredients, then gradually mix in hot water until smooth. Fill liners two-thirds full.
03 - Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack.
04 - Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing slowly. Add milk and vanilla extract, then continue beating until light and fluffy.
05 - Mix flour, ground ginger, cinnamon, cloves, baking soda, and salt. Cream together softened butter and brown sugar, then mix in honey and milk. Incorporate dry ingredients until a dough forms. Chill for 15 minutes.
06 - Roll out dough to 1/5 inch thickness. Cut into antler shapes using a template or knife. Bake on a lined sheet at 350°F for 8 to 10 minutes until firm. Cool completely.
07 - Simmer cranberries, sugar, cinnamon, and nutmeg in a saucepan over medium heat for 10 minutes until berries are soft. Cool slightly, then blend until smooth. Whip heavy cream to soft peaks. Beat cream cheese until smooth, fold in cranberry puree, then gently fold in whipped cream.
08 - Frost each cooled cupcake with chocolate frosting. Insert gingerbread antlers or mini pretzels as antlers. 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.
