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.
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.
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Save Recipe FAQs
- → What makes the cranberry mousse spiced?
The cranberry mousse includes ground cinnamon and nutmeg, which add warm, festive spices that complement the tartness of the cranberries.
- → How do I shape the gingerbread antlers?
Roll the dough to about 0.5 cm thick, then use a template or a knife to cut antler shapes before baking at 180°C (350°F) for 8–10 minutes.
- → Can I substitute any ingredients for dietary needs?
Yes, gluten-free flour can replace all-purpose flour, and raspberries can be used instead of cranberries for variation.
- → How should I store the components before serving?
Store chocolate cupcakes, frosting, gingerbread antlers, and cranberry mousse separately in airtight containers and assemble just before serving to keep textures fresh.
- → What beverages pair well with this dessert platter?
A light sparkling wine or a warm hot chocolate complements the chocolate and spiced flavors beautifully.