# What you 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 - 3 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 - 3 1/2 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)
# Directions:
01 - Preheat the oven to 350°F. Line an 8-cup muffin tin with paper liners.
02 - In a bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, vegetable oil, egg, and vanilla extract. Combine wet and dry ingredients, then gradually add hot water while mixing until smooth. Fill liners two-thirds full and bake for 18 to 20 minutes. Allow cupcakes to cool completely.
03 - Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low. Add milk and vanilla extract, then beat until fluffy.
04 - Combine flour, ground ginger, cinnamon, cloves, baking soda, and salt. Cream butter and brown sugar until light. Mix in honey (or molasses) and milk, then add dry ingredients to form a dough. Chill dough for 15 minutes. Roll out to 1/5 inch thickness, cut into antler shapes using a template or knife, and bake at 350°F for 8 to 10 minutes. Cool completely.
05 - Simmer cranberries, sugar, cinnamon, and nutmeg in a saucepan over medium heat for 10 minutes until soft. Let cool, then puree until smooth. Whip heavy cream to soft peaks. Beat cream cheese until smooth, fold in cranberry puree, then gently fold in whipped cream.
06 - Spread chocolate frosting over each cupcake. Insert gingerbread antlers or optional pretzels, add candy eyes, and top with red candy-coated chocolates for noses.
07 - Arrange cupcakes on a serving platter alongside cranberry mousse portions and extra antlers for dipping.
