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Reindeer Cupcakes

Category: food

These cute little reindeers are the perfect recipe to get the kids involved in the kitchen! With adorable pretzel ears, delicious vanilla centre, and chocolate topping, these cupcakes are wonderful to bring along to a get-together or to give as a Christmas gift. Getting creative never tasted so good! 


1. For the cupcakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line a 12-hole cupcake tin with paper cupcakes cases. 

2. Beat together all the ingredients for the cupcakes in a large mixing bowl until smooth and creamy, about 3 minutes. Divide the batter evenly between the paper cases.

3. Bake for 18-22 minutes until golden and risen; a cake tester should come out clean from their centres. Remove to a wire rack to cool.

4. For the ganache: Place the chocolate and coconut oil in a heatproof bowl. Warm the cream to boiling point in a saucepan set over a moderate heat.


5. Once boiling, carefully pour over the chocolate and coconut oil. Let stand for 2 minutes before stirring the mixture until smooth and even.

6. Let the ganache cool and thicken slightly, about 10-15 minutes, stirring occasionally.

7. Spread the ganache on top of the cupcakes using a damp knife; make sure there is 2-3 tbsp remaining ganache for decoration.

8. To decorate: Place the cookies on the cupcakes to form the reindeer mouths. Attach the mints and mini pretzels to the ganache above the cookies for eyes and ears; dip the chocolate chips in a little ganache before attaching to the eyes for the pupils.

9. Dip the chocolate sweeties into some more ganache and attach to the cookie mouths for noses. Use the remaining ganache to shape smiles onto the cookies; you may need to use a piping bag for this step.

10. Let the ganache set on the cupcakes before serving.

If using a piping bag in step 8, fit it with a small round piping tip.

Warm the ganache in a microwave if it starts to thicken and set too much during decoration.


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  • Serves: 12
  • Time needed: 1 hour
  • Difficulty Medium


  • For the cupcakes:
  • 180 g | 3/4 cup margarine, softened
  • 180 g | 1 1/2 cups self-raising flour, sifted
  • 180 g | 3/4 cup caster sugar
  • 3 large eggs
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 pinch salt
  • For the ganache:
  • 200 g | 1 1/3 cups dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • 200 ml double cream
  • To decorate:
  • 12 plain or spices cookies
  • 24 soft mints
  • 24 mini pretzels
  • 24 chocolate chips
  • 12 small round chocolate sweeties, e. g. Smarties or M&M's