Save 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 dessert platter has become a holiday favorite in my family. The kids love assembling their own cupcakes with the gingerbread antlers and candy eyes, making it a fun tradition.
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
- Step 1:
- Preheat oven to 180°C (350°F). Line a muffin tin with 8 paper liners.
- Step 2:
- 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 to 20 minutes. Cool completely.
- Step 3:
- Make the chocolate frosting: Beat butter until creamy. Add powdered sugar and cocoa, mixing slowly. Add milk and vanilla, then beat until fluffy.
- Step 4:
- 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 to 10 minutes. Cool.
- Step 5:
- 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.
- Step 6:
- Assemble cupcakes: Frost each cupcake with chocolate frosting. Insert gingerbread antlers (or pretzels), add candy eyes and red nose.
- Step 7:
- Serve cupcakes on a platter with bowls or quenelles of cranberry mousse and extra antlers for dipping.
Save Making this dessert platter always brings the family together around the kitchen. It's a joyful moment watching everyone decorate their own cupcakes.
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
Calories: 365 Total Fat: 17 g Carbohydrates: 48 g Protein: 4 g
Save This dessert platter brings festive cheer and interactive fun to your holiday table. Enjoy the delightful flavors and joyful moments it creates.
Recipe FAQ
- → How do I make the cupcake batter moist and tender?
Whisking wet ingredients separately and gradually mixing in hot water helps create a smooth, tender batter ensuring moist cupcakes after baking.
- → What spices are used in the gingerbread antlers?
The antlers include ground ginger, cinnamon, and cloves, providing a warm aromatic flavor that complements the chocolate elements.
- → Can I prepare the cranberry mousse in advance?
Yes, the mousse can be made ahead and refrigerated to allow flavors to meld and ensure a creamy texture at serving.
- → How should I store the components before assembling?
Store cupcakes, gingerbread antlers, and mousse separately in airtight containers to maintain freshness and assemble just before serving.
- → Are there alternatives for cranberry in the mousse?
Raspberries can be substituted for a similar tartness and color, offering a tasty variation to the mousse.