Recipes

Chocolate Rudolph Cupcakes

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Yup, I am totally still on the Reindeer kick and now, I am working on Blitz’s story…he’s Russian! He inspired these Chocolate Rudolph Cupcakes and I had to get these out of my head to see the end of the story come to the page.

Chocolate Rudolph Cupcakes


Makes 12 cupcakes

You will need:

1 box of triple chocolate Cake mix
3 eggs
1/2 C (1 stick) of softened unsalted sweet cream butter
1 1/4 C whole milk
cupcake liners
cupcake pan
1 package of Ghiradelli milk chocolate melting wafers
1 package of black candy melts
1 box of M&M’s only using the red ones
1 package of large edible candy eyes
1 cookie sheet lined with parchment paper
1 disposable piping bag
1 edible marker

 

Directions for cupcakes:

Preheat oven to 350 and line cupcake pan with the liners

In a medium bowl, combine the cake mix, butter, and milk and mix until combined

Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full

Bake in the oven for about 21 minutes

Pull out and place on the side to cool

Using a double boiler melt the black candy melts

Once melted, pour into piping bag and set aside

Using an edible marker,  gently draw an outline of 24 antlers on parchment paper

Cut off the tip of the piping bag and pipe out the antlers

Place antlers in the fridge to “harden”

Wash out the candy melts and dry before melting the milk chocolate wafers

Once melted, dip the cupcake into the chocolate

Carefully shake off excess chocolate

Dip remaining 11 cupcakes into the chocolate and let sit for 2 minutes before placing on the face

Place a red M&M into the center for the reindeers nose

Place two large edible eyes above the nose in the corner

Using a sharp knife, make a indention into the cupcake where the antlers go

Carefully peel off the antlers from the parchment paper and slide into the indention

Repeat steps with remaining cupcakes

Enjoy!

 

Chocolate Rudolph Cupcakes
Recipe Type: Dessert
Author: Dannelle Gay
Serves: 12
Ingredients
  • 1 box of triple chocolate Cake mix
  • 3 eggs
  • 1/2 C (1 stick) of softened unsalted sweet cream butter
  • 1 1/4 C whole milk
  • cupcake liners
  • cupcake pan
  • 1 package of Ghiradelli milk chocolate melting wafers
  • 1 package of black candy melts
  • 1 box of M&M’s only using the red ones
  • 1 package of large edible candy eyes
  • 1 cookie sheet lined with parchment paper
  • 1 disposable piping bag
  • 1 edible marker
Instructions
  1. Preheat oven to 350 and line cupcake pan with the liners
  2. In a medium bowl, combine the cake mix, butter, and milk and mix until combined
  3. Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
  4. Bake in the oven for about 21 minutes
  5. Pull out and place on the side to cool
  6. Using a double boiler melt the black candy melts
  7. Once melted, pour into piping bag and set aside
  8. Using an edible marker,  gently draw an outline of 24 antlers on parchment paper
  9. Cut off the tip of the piping bag and pipe out the antlers
  10. Place antlers in the fridge to “harden”
  11. Wash out the candy melts and dry before melting the milk chocolate wafers
  12. Once melted, dip the cupcake into the chocolate
  13. Carefully shake off excess chocolate
  14. Dip remaining 11 cupcakes into the chocolate and let sit for 2 minutes before placing on the face
  15. Place a red M&M into the center for the reindeers nose
  16. Place two large edible eyes above the nose in the corner
  17. Using a sharp knife, make a indention into the cupcake where the antlers go
  18. Carefully peel off the antlers from the parchment paper and slide into the indention
  19. Repeat steps with remaining cupcakes
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