Ingredients
Scale
- 3/4 cup All-purpose flour
- 1/2 Cup Unsweetened NATURAL Cocoa powder
- 3/4 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2 Large Eggs, room temperature
- 1/2 Cup Sugar
- 1/2 Cup Brown sugar
- 1/3 Cup Vegetable oil
- 1/2 Cup Buttermilk
FOR THE ANTLERS:
- 3 Tablespoons semi sweet chocolate chips, melted
CHOCOLATE GANACHE FROSTING:
- 1 Cup Heavy cream
- 1 cup Chocolate chips
EXTRAS:
- M&M’s
- Edible Eye candies
Instructions
- Preheat the oven to 350°F (177°C).
- Line a 12 cup muffin tin with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl
- until combined.
- In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until
- combined.
- Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently
- whisk for a few seconds. Repeat until combined. The batter will be thin.
- Spoon the batter into the liners and fill only halfway.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
FOR THE ANTLERS:
- Place the chocolate chips in a microwave safe bowl and heat on power 7 for 30 seconds. Stir and repeat until the chocolate is completely melted. Transfer to a sealable plastic bag. Snip off a very small corner and pipe 24 antlers onto a baking sheet lined with parchment paper. Place the tray in the fridge for 15 mins or until set.
- Meanwhile, prepare the frosting and either place it in a Ziploc bag, snip the corner and pipe onto the cupcake or use a butter knife to frost the cupcakes. Arrange the antlers and edible eyes on the cupcakes. Use red M&Ms to make the nose.
Nutrition
- Serving Size: 1