# What You'll Need:
→ Chocolate Reindeer Cupcakes
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Chocolate Frosting
12 - 7 tablespoons unsalted butter, softened
13 - 1 2/3 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract
→ Gingerbread Antlers
17 - 3/4 cup all-purpose flour
18 - 1/2 teaspoon ground ginger
19 - 1/4 teaspoon ground cinnamon
20 - 1/8 teaspoon ground cloves
21 - 1/8 teaspoon baking soda
22 - Pinch of salt
23 - 3 tablespoons unsalted butter, softened
24 - 2 1/2 tablespoons brown sugar
25 - 1 tablespoon honey or molasses
26 - 1 tablespoon milk
→ Spiced Cranberry Mousse
27 - 1 cup fresh or frozen cranberries
28 - 1/4 cup granulated sugar
29 - 1/2 teaspoon ground cinnamon
30 - 1/8 teaspoon ground nutmeg
31 - 1/2 cup heavy cream
32 - 4 ounces cream cheese, softened
→ Decoration
33 - 8 red candy-coated chocolates (for noses)
34 - 16 candy eyes
35 - 16 mini pretzels (optional, for extra antlers)
# How to make it:
01 - Preheat the oven to 350°F. Line a muffin tin with 8 paper liners.
02 - Sift together flour, cocoa, sugar, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, whisk milk, vegetable oil, egg, and vanilla extract. Combine wet and dry ingredients, then gradually add hot water, mixing until smooth. Fill liners two-thirds full.
03 - Bake in preheated oven for 18 to 20 minutes until a toothpick inserted comes out clean. Remove and cool completely on a wire rack.
04 - Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing slowly. Add milk and vanilla extract, then beat until fluffy and smooth.
05 - In a bowl, combine flour, ground ginger, cinnamon, cloves, baking soda, and salt. In another bowl, cream butter and brown sugar until light. Mix in honey and milk. Add dry ingredients and mix until dough forms. Chill dough for 15 minutes.
06 - Roll chilled dough to 0.5 cm thickness. Cut out antler shapes using a template or knife. Arrange on a baking sheet and bake at 350°F for 8 to 10 minutes until firm. Let cool completely.
07 - Simmer cranberries, sugar, cinnamon, and nutmeg in a saucepan for 10 minutes until soft. Allow to cool, then blend into a smooth purée. Whip heavy cream to soft peaks. Beat cream cheese until smooth, fold in cranberry purée, followed by whipped cream gently until combined.
08 - Frost each cooled cupcake with chocolate frosting. Insert gingerbread antlers or optional mini pretzels as antlers. Decorate with candy eyes and place a red candy-coated chocolate as the nose.
09 - Arrange cupcakes on a platter alongside bowls or quenelles of cranberry mousse and extra antlers for dipping.
