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 has become a holiday tradition in my family, bringing smiles and warmth to every gathering.
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 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 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 This dish always brings the family together, filling our home with holiday cheer and tasty memories.
Notes
Pair with a light sparkling wine or hot chocolate. Store components separately assemble just before serving for best freshness.
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.
Save This festive dessert platter is guaranteed to impress and delight your guests this holiday season.
Recipe Questions & Answers
- → How do I make the gingerbread antlers hold their shape?
Chill the dough before rolling to help it firm up. Roll to a consistent thickness and bake at 180°C (350°F) until just golden to maintain structure.
- → Can I use fresh cranberries for the mousse?
Yes, fresh cranberries work great. Simmer them gently with sugar and spices before blending for a smooth texture.
- → What is the best way to frost the cupcakes evenly?
Use a piping bag or spatula to spread chocolate frosting smoothly. Chill cupcakes prior to frosting for easier application.
- → Are there alternatives to candy decorations for noses and eyes?
You can substitute with small berries or edible chocolate pieces to maintain the festive look with natural elements.
- → How can I store components until serving?
Keep cupcakes, frosting, antlers, and mousse separate in airtight containers. Assemble just before serving to preserve freshness.