Get into the Christmas spirit this season with these adorable and delicious ‘Rudolph’ Chocolate Cupcakes!
Skill Level: Easy
Cupcake Batter
200 g butter, softened
300 g caster sugar
4 eggs
200 g plain flour
80 g cocoa
3 tsp baking powder
¼ tsp salt
300 ml heavy cream
2 tsp vanilla bean paste
Buttercream Icing
250 g butter, softened
2 cups icing sugar
1/2 cup cocoa powder
2 tbs milk
1 tsp vanilla bean paste
Decorations
Mini eye sprinkles (we used ours from a brand called ‘Sprinks’)
Jaffas
Pretzels (we've used our Salted Caramel Pretzels, of course!)
Method:
(Before you start make sure your cream, eggs and butter are all at room temperature. You don’t want to add cold eggs or cold cream to whipped butter!)
Preheat oven to 180 C. Line two 12-cavity muffin pans with standard size cupcake patties and set aside.
In a large bowl, sift together the flour, baking powder, cocoa and salt.
Cream butter in a stand mixer or using an electric beater on medium speed for 5 minutes until pale and fluffy. Add sugar and beat until combined. Add the vanilla, eggs and cream, beat on low speed. Once completely combined, add dry sifted ingredients and fold through with a spatula.
Scoop the batter into prepared pans using an ice cream scoop.
Let the batter rest for 20 minutes and then bake for 20-25 minutes or until you find that when dipping a knife into the cupcake comes out clean!
Let the cupcakes cool in their pans for a few minutes, then remove and cool on a wire rack.
For the icing, cream butter in a stand mixer or using an electric beater on medium speed for 5 minutes until pale and fluffy. Add vanilla and twice sifted icing sugar and cocoa powder, beat for a further 5 minutes. Add milk a little bit at a time until it’s the desired consistency.
Spread buttercream onto cooled cupcakes. Place pretzels on top to resemble antlers, sprinkles for eyes and jaffa’s for the nose.
These are the perfect dessert for Christmas parties - enjoy and be sure to tag @coatedau in your stories!
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