Reindeer Cupcakes

The cutest gift for the school teachers, for your Christmas morning tea or as a sweet treat on Christmas day. Our Edmonds Christmas Reindeer Cupcakes are absolutely adorable. 

30 mins
Prep Time
Reindeer Cupcakes



  • 100g dark chocolate, roughly chopped
  • 24 chocolate drops
  • 12 Jaffas or red chocolate pebbles 


  • 60g butter, softened
  • 150g cream cheese
  • 1 ½ cups icing sugar (225g)
  • 1 x frosting mix from Edmonds Chocolate Cupcakes
  • 1 Tbsp milk 


  1. Prepare and bake cupcakes according to instructions on the box. Leave to cool completely.
  2. While cupcakes cook, make reindeer antlers. Place chocolate in microwave-safe bowl and microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth. Transfer chocolate to a piping bag fitted with a small round nozzle. Place a piece of baking paper on a chopping board or baking tray. Pipe at least 24 reindeer antlers onto the baking paper - the easiest way to form the antlers is by piping to 'Y's, one sitting on top of the other. Refrigerate to set. 
  3. Make icing. Using an electric mixer, beat butter until smooth and creamy. Beat in cream cheese. Add icing sugar, frosting mix and milk. Mix on low to combine, then increase speed and beat until smooth.
  4. Transfer icing to a piping bag fitted with a large round nozzle. Pipe a large round of icing on top of each cupcake. Press antlers into the top of the icing, then add the chocolate drops for eyes and jaffas/pebbles for noses.



  •  Cupcakes keep well for 2-3 days. Store in an airtight container in a cool place. 

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