Pin it 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 platter has become a holiday tradition in my family. The combination of flavors and fun shapes always brings smiles to the table.
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
- Preheat Oven:
- Preheat oven to 180°C (350°F). Line a muffin tin with 8 paper liners.
- Prepare 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.
- Make Frosting:
- Beat butter until creamy. Add powdered sugar and cocoa mixing slowly. Add milk and vanilla then beat until fluffy.
- 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.
- 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.
- Assemble Cupcakes:
- Frost each cupcake with chocolate frosting. Insert gingerbread antlers or pretzels add candy eyes and red nose.
- Serve:
- Serve cupcakes on a platter with bowls or quenelles of cranberry mousse and extra antlers for dipping.
Pin it This recipe always brings the family together during the holidays. The kids love decorating the cupcakes with candy eyes and noses especially the gingerbread antlers.
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.
Pin it This dessert platter is a showstopper for holiday celebrations and sure to delight guests of all ages.
Recipe FAQs
- → What ingredients create the gingerbread antlers?
The gingerbread antlers are made from flour, ground ginger, cinnamon, cloves, baking soda, softened butter, brown sugar, honey or molasses, and milk, baked until firm.
- → How is the spiced cranberry mousse prepared?
Cranberries are simmered with sugar, cinnamon, and nutmeg, then blended smooth before folding into whipped cream and cream cheese for a light mousse texture.
- → Can the cupcakes be made gluten-free?
Yes, substituting all-purpose flour with a gluten-free flour blend works well without compromising texture or flavor.
- → What is the recommended baking temperature and time for the cupcakes?
Bake the cupcakes at 180°C (350°F) for approximately 18–20 minutes until a toothpick comes out clean.
- → How should the dessert platter be assembled for serving?
Frost each cupcake with chocolate frosting, add gingerbread antlers or pretzel accents, place candy eyes and noses, then serve alongside bowls of spiced cranberry mousse with extra antlers for dipping.
- → What are suitable beverage pairings?
Light sparkling wine or hot chocolate pairs beautifully, enhancing the festive and rich flavors of the dessert components.