Reindeer cupcakes are the perfect festive treat to add some holiday cheer to your dessert table! These adorable cupcakes combine easy boxed chocolate fudge cake, creamy peanut butter frosting, and fun decorations made from Nutter Butter cookies. Each cupcake is topped with a reindeer complete with candy eyes, antlers, and red or brown noses, making them as fun to make as they are to eat.
These reindeer cupcakes are super easy to make and perfect for the holidays! We start with a simple boxed cake mix and make it extra special by adding chocolate chips for a rich, decadent base. The best part? Decorating the reindeer cookies is a fun activity that kids will love to help with! From piping antlers to adding candy eyes and noses, it’s a creative way to spend time together while making a festive dessert everyone will enjoy.
Why This Recipe Works
- Quick and Easy: Starting with a cake mix saves time, and simple add-ins like chocolate chips make the cupcakes taste homemade without extra effort.
- Kid-Friendly Activity: Decorating the reindeer cookies is a fun and creative way to involve kids in holiday baking and make memories!
- Adorable and Festive: These cupcakes are not only delicious but also make a cute centerpiece for holiday gatherings or school parties.
Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Chocolate Fudge Cake Mix: Rich and chocolatey! You can use any chocolate cake mix that you like. Devil’s food cake mix would also be delicious here. You can also use red velvet cake mix or make your own homemade cupcake base.
- Semisweet Chocolate Chips: Add extra bursts of chocolate to the cupcakes. You can substitute with milk chocolate or dark chocolate chips, or use mini chocolate chips for smaller bursts of flavor.
- Nutter Butter Cookies: Perfectly shaped for reindeer faces. If you can’t find Nutter Butters, you can use Milano cookies or any oval-shaped sturdy cookie.
- Dark Chocolate Melting Wafers: These melt smoothly and set beautifully. Regular chocolate chips melted with a teaspoon of coconut oil or shortening can be used instead.
- Black Candy Melts: Used to pipe reindeer antlers. If unavailable, you can use melted dark chocolate or black icing.
- Candy Eyes and M&M’s: Candy eyes bring the reindeer to life, and M&M’s make the cutest noses. Mini chocolate chips can replace the eyes, and any small round candy can work for noses.
- Unsalted Butter: Room temperature butter is the base for the frosting, ensuring it is smooth and creamy.
- Creamy Peanut Butter: Adds a rich and nutty flavor to the frosting. If needed, substitute with almond butter or cookie butter.
- Powdered Sugar and Cocoa Powder: These give the frosting sweetness and a rich chocolate flavor.
- Holiday Sprinkles: Add a festive touch to the cupcakes. Use any sprinkles that match your holiday theme.
How To Make Easy Reindeer Cupcakes
- Prep the veggies. Start by…
Storing Tips
- At Room Temperature: Store the decorated cupcakes in an airtight container at room temperature for up to 2 days. Make sure the container is large enough to avoid damaging the reindeer decorations.
- In the Refrigerator: If you need to store them longer, place the cupcakes in a single layer in an airtight container and refrigerate for up to 5 days. Let them come to room temperature before serving to enjoy the best flavor and texture.
- Freezing: For longer storage, freeze undecorated cupcakes. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature, then frost and decorate before serving.
Recipe Success Tips
Melting Chocolate: If you don’t have a double boiler, you can melt the chocolate in a microwave-safe bowl. Heat it in 30-second increments, stirring between each interval, until smooth and fully melted.
Dipping Cookies: Use a fork or a dipping tool to neatly coat the Nutter Butter cookies in chocolate. This helps shake off excess chocolate for a smooth finish.
Antler Piping: When piping the antlers, make sure the melted candy is slightly cooled but still fluid. This prevents it from spreading too much on the parchment paper.
Setting the Chocolate: Place dipped cookies and piped antlers in the refrigerator for 10 to 15 minutes to ensure they set properly before assembling.
Cupcake Batter: Don’t overfill the cupcake liners. Fill them only about two-thirds full to avoid spilling over as they bake.
Room Temperature Ingredients: For the frosting, ensure your butter and peanut butter are at room temperature. This will make it easier to whip into a creamy consistency.
Adding Decorations: Wait until the cupcakes are completely cooled before frosting and decorating to prevent the frosting from melting.
These reindeer cupcakes are not only easy to make but also so much fun to decorate! With a rich chocolate cupcake base, creamy peanut butter frosting, and adorable reindeer toppers, they’re the perfect holiday treat. Whether you’re baking with kids or making them for a holiday party, these cupcakes are sure to impress. Enjoy them with family and friends, and don’t forget to share the joy (and a few cupcakes) this holiday season!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Easy Reindeer Cupcakes
Ingredients
Cupcakes
- 1 box chocolate fudge cake mix
- ½ cup semisweet chocolate chips
Reindeer Decorations
- 1 cup black candy melts
- 2 10 oz packages Ghirardelli dark chocolate melting wafers
- 24 Nutter Butters
- Black sugar pearl sprinkles
- Red and brown M&M’s
Chocolate Peanut Butter Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ½ cup cocoa powder
- ½ cup creamy peanut butter
- 1–2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line two muffin tins with cupcake liners for 24 cupcakes.
- Prepare the cake mix following the package instructions. Combine the mix, eggs, oil, and water (or other ingredients listed on the box) in a mixing bowl and stir until smooth. Gently fold in the semisweet chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake in the preheated oven for 14 – 19 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let them cool completely.
- Line three baking sheets with parchment paper. In a microwave-safe bowl, melt the black candy melts in 30-second intervals, stirring between each interval until smooth. Transfer the melted candy into a piping bag fitted with a Wilton #4 tip.
- On the first prepared baking sheet, pipe antler shapes about 1 ½ inches long. Let the antlers set.
- In a double boiler, melt the dark chocolate wafers until smooth. Dip each Nutter Butter into the melted chocolate, coating it completely. Place the dipped cookies onto the second prepared baking sheet.
- Decorate each cookie by adding two black sugar pearls for eyes near the top of the cookie and an M&M for the nose (red or brown). Carefully peel the antlers from the parchment paper and attach them near the top of the cookie above the eyes. Place the decorated cookies in the refrigerator for 10 minutes to allow the chocolate to set.
- To make the frosting, beat the room-temperature butter in a large mixing bowl with a hand mixer or stand mixer until smooth. Gradually add the powdered sugar, mixing on low speed until combined. Add the cocoa powder and mix again. Incorporate the peanut butter, vanilla extract, and one tablespoon of heavy cream, then beat the mixture on high speed until fluffy. Add another tablespoon of heavy cream if needed for the desired consistency.
- Once the cupcakes have cooled, frost them using a spatula or a piping bag. Add holiday sprinkles to the frosting, then top each cupcake with a Nutter Butter reindeer.
Notes
- If you don’t have a double boiler, melt the chocolate in the microwave in 30-second intervals, stirring between each one.
- Use a fork or dipping tool for neatly coating the cookies in chocolate.
- Let the antlers and dipped cookies set in the fridge for 10–15 minutes before assembling.
- Ensure cupcakes are fully cooled before frosting and decorating to prevent the frosting from melting.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
did you make this recipe?
Make sure to follow on Pinterest @nourishplate and on Instagram @nourishplate
Leave a Review!