# Components:
→ Chocolate Reindeer Cupcakes
01 - 1 cup all-purpose flour
02 - 3 tbsp unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 large egg
10 - 1 tsp vanilla extract
11 - 1/2 cup hot water
→ Chocolate Frosting
12 - 7 tbsp unsalted butter, softened
13 - 1 2/3 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tbsp milk
16 - 1/2 tsp vanilla extract
→ Gingerbread Antlers
17 - 3/4 cup all-purpose flour
18 - 1/2 tsp ground ginger
19 - 1/4 tsp ground cinnamon
20 - 1/8 tsp ground cloves
21 - 1/8 tsp baking soda
22 - Pinch of salt
23 - 3 tbsp unsalted butter, softened
24 - 3 tbsp brown sugar
25 - 1 tbsp honey or molasses
26 - 1 tbsp milk
→ Spiced Cranberry Mousse
27 - 1 cup fresh or frozen cranberries
28 - 1/4 cup granulated sugar
29 - 1/2 tsp ground cinnamon
30 - 1/8 tsp ground nutmeg
31 - 1/2 cup heavy cream
32 - 3.5 oz cream cheese, softened
→ Decoration
33 - 8 red candy-coated chocolates (for noses)
34 - 16 candy eyes
35 - 16 mini pretzels (optional, for extra antlers)
# Directions:
01 - Set oven to 350°F. Line a muffin tin with 8 paper liners.
02 - Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, combine milk, oil, egg, and vanilla. Mix wet ingredients into dry, then gradually add hot water until smooth. Fill liners two-thirds full.
03 - Bake for 18 to 20 minutes until a toothpick inserted comes out clean. Let cupcakes cool completely.
04 - Beat softened butter until creamy. Gradually add powdered sugar and cocoa, stirring slowly. Mix in milk and vanilla, then beat until light and fluffy.
05 - Combine flour, ground ginger, cinnamon, cloves, baking soda, and salt. Cream butter and brown sugar until fluffy, then mix in honey and milk. Stir in dry ingredients until a dough forms. Chill for 15 minutes.
06 - Roll dough to 0.2 inch thickness. Cut antler shapes using a template or knife. Bake at 350°F for 8 to 10 minutes. Cool completely.
07 - Simmer cranberries, sugar, cinnamon, and nutmeg for 10 minutes until soft. Cool, then puree until smooth. Whip heavy cream to soft peaks. Beat cream cheese until smooth, fold in cranberry puree and then whipped cream gently.
08 - Frost each cupcake with chocolate frosting. Insert gingerbread antlers or optionally mini pretzels, add candy eyes and red candy noses. Serve alongside bowls or quenelles of cranberry mousse with extra antlers for dipping.
